Eating Bird Food · by Brittany Mullins★ 5.0 (11)
Vegan Enchiladas
NUTRITION · PER SERVING45M COOK
CAL 50%·PRO 63%
CARBS 114G46% OF CAL
21G FIBER81G OTHER11G TOTAL SUGAR
FAT 50G45% OF CAL
12G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas filled with black beans and corn, topped with creamy vegan queso sauce. Served with salsa and fresh avocado, these enchiladas are hearty and flavorful.
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View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon olive oil
- 3 cloves garlic (minced)
- 1 cup yellow onion (diced)
- 1 15 ounce can corn (drained and rinsed or 1 ½ cups frozen corn)
- 2 15 ounce can black beans (drained and rinsed)
- ½ Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ⅓ cup chopped fresh cilantro
- 10 oz can red enchilada sauce
- 8 6-inch whole wheat flour tortillas
- 1 cup vegan queso (plus more for topping )
- Green onions and fresh cilantro (for topping)
- Salsa (for topping)
- Vegan sour cream or Greek yogurt yogurt (for topping)
- Sliced avocado (for topping)
- Jalapeños (for topping (optional))
At a glance
PER SERVING · TIME 45M
CAL 50%·PRO 63%
CARBS 114G46% OF CAL
21G FIBER81G OTHER11G TOTAL SUGAR
FAT 50G45% OF CAL
12G SAT38G 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
- 25m
- Cook
- 20m
- Sodium
- 1793mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1059mg
- Calcium
- 205mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1793MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.