Vegan Sour Cream Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy sour cream enchiladas filled with roasted vegetables and black beans, topped with a rich cashew-based sauce. A dairy-free take on a classic Mexican dish that's satisfying and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium zucchini, diced
- 1/2 medium onion, chopped
- 1 1/2 cups fresh or frozen corn
- 3-4 cups cauliflower florets ((or sub vegan chik'n nuggets, cut up))
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2 cups raw cashews
- 8 ounces canned green chiles, including their juices
- 1 cup water
- 1 teaspoon salt
- (1) 15-oz can black beans, drained and rinsed (1 1/2 cups)
- 2 tablespoons adobo sauce, from a can of chipotle in adobo*
- 1/2 teaspoon salt, or to taste
- 12 medium-sized flour tortillas, OR 15-20 corn tortillas
- Optional: chopped cilantro and green onions, for serving
At a glance
PER SERVING · TIME 60M
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
- 50m
- Sodium
- 1090mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 82mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1090MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.