The Simple Veganista · by Julie | The Simple Veganista★ 5.0

Vegan Enchiladas Verde

Name: Vegan Enchiladas Verde
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6, Serves 6
Cuisine: mexican
Ingredients: 1 cup raw cashews, soaked for 2+ hours; 1 teaspoon apple cider vinegar (optional); 2 tablespoon fresh lime or lemon juice; 1/4 teaspoon smoked paprika; 1/2 teaspoon onion powder; salt, to taste; 1/2 – 3/4 cup water; 2 lbs fresh tomatillos, husked and quartered; 1 medium red onion, coarsely chopped; 2 garlic cloves, chopped; 1 jalapeño, seeded and coarsely chopped; 2 cups vegetable broth; 1/2 cup parsley or cilantro (or combo), chopped; mineral salt, to taste; 1 medium zucchini, chopped into 1/2″ pieces; 1 – 2 ears of corn, shucked with the corn cut off the cob; 3/4 cup or 1/2 pint cherry/grape tomatoes; 1 large carrot, peeled and diced; olive oil; 1/2 -1 teaspoon cumin; salt + cracked pepper; 1 can black beans, drained and rinsed; 9 – 12 corn tortillas

NUTRITION · PER SERVING55M COOK

CAL 19%·PRO 25%

CARBS 55G60% OF CAL

11G FIBER32G OTHER12G TOTAL SUGAR

FAT 14G33% OF CAL

2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Corn tortillas stuffed with roasted vegetables and black beans, smothered in homemade green enchilada sauce and smoky cashew cream. A colorful, plant-based Mexican dish.

mainmexicantacobeansdairy freegluten freeveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 6

1 cup raw cashews, soaked for 2+ hours
1 teaspoon apple cider vinegar (optional)
2 tablespoon fresh lime or lemon juice
1/4 teaspoon smoked paprika
1/2 teaspoon onion powder
salt, to taste
1/2 – 3/4 cup water
2 lbs fresh tomatillos, husked and quartered
1 medium red onion, coarsely chopped
2 garlic cloves, chopped
1 jalapeño, seeded and coarsely chopped
2 cups vegetable broth
1/2 cup parsley or cilantro (or combo), chopped
mineral salt, to taste
1 medium zucchini, chopped into 1/2″ pieces
1 – 2 ears of corn, shucked with the corn cut off the cob
3/4 cup or 1/2 pint cherry/grape tomatoes
1 large carrot, peeled and diced
olive oil
1/2 -1 teaspoon cumin
salt + cracked pepper
1 can black beans, drained and rinsed
9 – 12 corn tortillas

At a glance

PER SERVING · TIME 55M

CAL 19%·PRO 25%

CARBS 55G60% OF CAL

11G FIBER32G OTHER12G TOTAL SUGAR

FAT 14G33% OF CAL

2G SAT11G 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: 45m
Sodium: 694mg
Total sugar: 12g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 926mg
Calcium: 105mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 10M
SODIUM: 694MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegan Enchiladas Verde

Nutrition & ingredients

Ingredients

At a glance