40 Aprons · by Sam Guarnieri
Vegan Enchiladas
NUTRITION · PER SERVING40M COOK
CAL 41%·PRO 44%
CARBS 105G51% OF CAL
19G FIBER72G OTHER14G TOTAL SUGAR
FAT 38G41% OF CAL
8G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based enchiladas stuffed with creamy refried beans, spinach, and corn, topped with a homemade enchilada sauce. A satisfying vegan main course for lunch or dinner.
mainmexicancasserolebeans🥧 baking dish⚡ microwave🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on 40 Aprons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil
- 3 tablespoons all purpose flour (see Notes)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- ½ of one medium red onion (chopped)
- 1 medium bell pepper (chopped)
- 2 cloves garlic (minced)
- 4 cups fresh spinach
- 1 15-ounce can sweet corn (drained)
- 2 cups refried beans (store-bought or make your own)
- salt (to taste)
- 8 7-inch flour tortillas (or corn tortillas, see Notes)
- avocado (for serving)
At a glance
PER SERVING · TIME 40M
CAL 41%·PRO 44%
CARBS 105G51% OF CAL
19G FIBER72G OTHER14G TOTAL SUGAR
FAT 38G41% OF CAL
8G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2414mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1385mg
- Calcium
- 258mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2414MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.