Kelsey Lee: "I wasn’t able to go by the recipe perfectly, so I…" Read More
15Ingredients
45Minutes
620Calories

Ingredients

US|METRIC
  • 2 tablespoons vegetable oil
  • 1 minced onion
  • 1 red bell pepper (chopped)
  • 1 diced tomato
  • 1 teaspoon chopped garlic
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 1 tablespoon maple syrup
  • 1 teaspoon salt (may vary depending on the broth used.)
  • 1/2 cup vegetable broth
  • 1 can black beans
  • 1 1/2 cups tomato sauce
  • 1/2 cup coconut milk
  • 1 teaspoon chili powder
  • 8 corn tortillas
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    NutritionView More

    620Calories
    Sodium88% DV2110mg
    Fat40% DV26g
    Protein33% DV17g
    Carbs29% DV88g
    Fiber88% DV22g
    Calories620Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat11g55%
    Trans Fat0g
    Cholesterol<5mg1%
    Sodium2110mg88%
    Potassium1350mg39%
    Protein17g33%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate88g29%
    Dietary Fiber22g88%
    Sugars21g42%
    Vitamin A80%
    Vitamin C110%
    Calcium20%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Kelsey Lee a year ago
    I wasn’t able to go by the recipe perfectly, so I was pretty nervous. Chickpeas for black beans, flour instead of corn tortillas.... But it turned out really well! I will say that the enchiladas sauce is awfully bland. I ended up adding cumin, salt, and more chili powder to it. And some cheese on the top was he ticket. Also served with a dollop of sour cream.
    Crank 2 years ago
    These turned out incredible I wasn’t sure about the coconut milk but that’s what gave it the amazing flavor. I did add cheese to it but I wouldn’t change a thing!
    Anna T. 3 years ago
    Omg it was amazing !!!!!!!!!!!!!!!!!!!!!!! Thank you for this recipe !!! I now love being vegan lol ;)

    PlanShop