Vegan Black Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with black beans and roasted vegetables, topped with homemade enchilada sauce and creamy cashew cheese. Warming spices and sriracha heat make this plant-based main deeply flavorful and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 red chilli pepper (de-seeded and chopped)
- 1 large onion (diced)
- 1 large carrot (peeled and diced)
- 1 large bell pepper (diced)
- 2 cans black beans (drained and rinsed (8 oz))
- 2 tbsp tamari
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 tbsp tomato paste
- 1/2 tbsp sriracha
- 1/3 cup gluten-free flour
- 2 cups vegetable broth
- 1 cup cashews (soaked in water for 4 hours)
- 1 1/2 cup plant based milk
- 1/2 tsp turmeric
- 3 tbsp nutritional yeast
- 2 tbsp cornstarch
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 598mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 419mg
- Calcium
- 116mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.