Vegan Pumpkin Black Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas rolled with spiced black beans and tofu, topped with a creamy pumpkin-cashew sauce. Hearty, protein-rich, and deeply flavored with chili powder and smoked paprika.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup raw cashews (soaked*)
- 15-ounce can pumpkin puree
- 15-ounce can tomato sauce ((just puréed tomatoes))
- 1 garlic clove
- 1 teaspoon vegetable boullion
- ½ cup water
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ cup nutritional yeast
- 3 tablespoons distilled white vinegar (or white wine vinegar)
- 2 tablespoons tamari (or soy sauce)
- 1 teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 2 cups finely chopped kale or spinach (about 2 ounces )
- 14 ounces extra firm tofu (patted dry)
- 8 ounces black beans
- 12 tortillas (wheat or corn)
- dairy-free plain yogurt, red onion, cilantro and/or avocado for serving
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 875mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 637mg
- Calcium
- 175mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.