Vegan Enchiladas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan enchiladas feature warm tortillas filled with seasoned vegan ground beef, black beans, and vegan cheese, then smothered in enchilada sauce. They're a hearty Tex-Mex dinner with authentic flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegetable oil
- 1 white onion, diced
- ½ teaspoon salt
- 12 ounces vegan ground beef
- 4 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) green chiles
- ½ teaspoon cumin
- 1/2 cup enchilada sauce
- 1 cup vegan Mexican-style shreds (or cheddar shreds)
- 6 large flour tortillas or corn tortillas
- ¾ cup vegan Mexican-style shreds
- 3 1/2 cups enchilada sauce (tex-mex chili gravy)
- Vegan sour cream, for serving
- Chopped cilantro, for serving
At a glance
PER SERVING · TIME 55M
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
- 45m
- Sodium
- 2601mg
- 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
- 456mg
- Calcium
- 241mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2601MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.