Next Level Vegan Enchiladas

OH SHE GLOWS(1)
Maria B: "A very tasty recipe. I replaced oil with vegetabl…" Read More
19Ingredients
105Minutes
450Calories

Ingredients

US|METRIC
  • 2 cups sweet potato (peeled and chopped, 1/2-inch dice)
  • 1 tablespoon extra virgin olive oil
  • 1 red onion (medium, diced, 2 to 2 1/2 cups)
  • 3 large garlic cloves (minced)
  • 1 cup roasted red pepper (jarred, drained and chopped)
  • 1/2 cup oil-packed sun-dried tomatoes (drained and finely chopped)
  • 2 cups baby spinach (roughly chopped)
  • 14 ounces black beans (about 1 1/2 cups, drained and rinsed)
  • 2 1/2 cups enchilada sauce (Homemade, 1 batch)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt (or to taste)
  • 6 tortilla wraps (medium/large soft)
  • cream (Cilantro-Lime-Garlic Cashew)
  • green onion
  • red pepper flakes
  • avocado
  • cilantro
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    NutritionView More

    450Calories
    Sodium90% DV2150mg
    Fat18% DV12g
    Protein29% DV15g
    Carbs24% DV73g
    Fiber52% DV13g
    Calories450Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol<5mg1%
    Sodium2150mg90%
    Potassium900mg26%
    Protein15g29%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate73g24%
    Dietary Fiber13g52%
    Sugars12g24%
    Vitamin A200%
    Vitamin C60%
    Calcium20%
    Iron35%

    * 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(1)

    Maria B 9 months ago
    A very tasty recipe. I replaced oil with vegetable broth. I also did not follow the spices' amounts to the letter and added a lot more spinach than the recommended amount. The result were really, really tasty enchiladas. I will be doing it again.

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