Vegan Enchiladas Recipe
Recipe By Blissful Basil
"the perfect vegan enchiladas had eluded me for years, but this version nails it. corn tortillas remain tender with slightly crisp edges, a refried bean and poblano filling is hearty and simple, and the homemade enchilada sauce is rich and subtly spiced. serve these to a crowd, or prepare as a quick and easy weeknight meal. "-dana shultz, minimalist baker's everyday cooking.
4.1
29 Rating -
Rate
Non Vegdiet
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Enchiladas Recipe
- 0.13 tablespoon Grape seed oil, avocado oil, or coconut oil
- 0.06 Large white onion, diced
- 0.38 Cloves garlic, minced
- 1.88 ounce 1 can tomato sauce
- 0.13 teaspoon 1 chipotle pepper in adobo, chopped, plus adobo sauce
- 0.06 cup Water
- 1.50 tablespoon Maple syrup, plus more to taste
- NaN As required Sea salt and black pepper, to taste
- 0.13 tablespoon Grape seed oil, avocado oil, or coconut oil
- 0.06 Large white onion, diced
- 0.13 Poblano pepper, seeds removed, diced
- 1.88 ounce 1 can vegetarian refried beans or pinto beans, well drained
- 1 White or yellow corn tortillas
- As required Lime juice
- As required Red onion, diced
- As required Ripe avocado, sliced
- As required Cilantro, torn/chopped
Nutrition
value
value
182
calories per serving
5 g Fat5 g Protein29 g Carbs6 g FiberOther
Current Totals
- Fat5g
- Protein5g
- Carbs29g
- Fiber6g
MacroNutrients
- Carbs29g
- Protein5g
- Fiber6g
Fats
- Fat5g
Vitamins & Minerals
- Calcium44mg
- Iron2mg
- Vitamin A705mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B932mcg
- Vitamin B12< 1mcg
- Vitamin C21mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium55mg
- Manganese< 1mg
- Phosphorus109mg
- Selenium10mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Blissful Basil