Vegan Breakfast Enchiladas with Avocado Cashew Cream Recipe | Yummly

Vegan Breakfast Enchiladas With Avocado Cashew Cream

THE BAKING FAIRY
19Ingredients
60Minutes
210Calories

Ingredients

US|METRIC
  • 1 cup white onion (chopped)
  • 2 cups yellow potatoes (cubed, about 1 large potato)
  • 1 cup soy chorizo
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil (separated)
  • 8 ounces extra firm tofu
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon turmeric powder
  • 1 pinch black salt (Kala Namak, optional)
  • 10 ounces green enchilada sauce
  • 10 corn tortillas (small)
  • 1/2 cup raw cashews (soaked in water overnight or boiled until soft)
  • 1/2 cup cashew milk (unsweetened)
  • 1/2 avocado (large)
  • 1/4 teaspoon garlic powder
  • 1/2 lime
  • 1/2 teaspoon salt
  • 1 handful cilantro
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    NutritionView More

    210Calories
    Sodium18% DV420mg
    Fat15% DV10g
    Protein18% DV9g
    Carbs8% DV24g
    Fiber20% DV5g
    Calories210Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium420mg18%
    Potassium380mg11%
    Protein9g18%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A8%
    Vitamin C15%
    Calcium20%
    Iron15%

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

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