The Real Food Dietitians · by Jessie Shafer★ 4.9
Vegan Enchiladas
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 30%
CARBS 65G58% OF CAL
10G FIBER0G ADDED0G INTRINSIC51G OTHER4G TOTAL SUGAR
FAT 16G32% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based enchiladas filled with mushrooms, beans, and a creamy cashew filling, topped with enchilada sauce and vegan cheese. Can be made ahead and frozen.
mainmexicancasseroletofubeans⚙️ food processor🥧 baking dish🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup raw cashews or walnuts
- Boiling water
- 8 oz cremini mushrooms
- 1 15-ounce can low-sodium black beans or pinto beans, drained
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- ½ cup vegetable broth or water
- 2 1/2 cups red enchilada sauce (purchased or Homemade Enchilada Sauce)
- 12 small 6-inch flour tortillas*
- 2 cups vegan queso (purchased or Homemade Vegan Queso), optional
- Optional toppings (avocado, cilantro, green onions, black olives)
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 30%
CARBS 65G58% OF CAL
10G FIBER0G ADDED0G INTRINSIC51G OTHER4G TOTAL SUGAR
FAT 16G32% OF CAL
4G SAT12G 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
- 35m
- Cook
- 25m
- Sodium
- 984mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 138mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 984MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.