These enchiladas are filled with a flavorful mixture of black beans and zucchini, then topped with a zesty homemade enchilada sauce. It's a delicious and satisfying vegan meal that will have even meat-lovers coming back for seconds.

Quick Info

⏱️ 50 min • 🍽️ 4 servings • ⭐ 92%

Nutrition

312 cal • 7g protein • 39g carbs • 16g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein]

Ingredients

• – 2 tablespoons vegetable oil
• – 2 tablespoons flour (rice flour for gluten-free!)
• – 4 tablespoons chili powder
• – 1 tablespoon dried oregano
• – 1 teaspoon garlic powder
• – 1/2 teaspoon salt
• – 1 tablespoon tomato paste
• – 2 cups vegetable broth
• – 1/2 white onion
• – 1 bell pepper
• – 1 small zucchini
• – salt and black pepper
• n/a
• – 1 can black beans
• – 1/4 cup sliced olives
• – green onions
• – cilantro (as garnish, or in the filling)
• – 8+ corn tortillas
• – avocado slices as a topping
• – 1/2 cup raw cashews
• – 1/2 cup hot water
• – 1 tsp lemon juice
• – 1/8 tsp salt

Instructions Preview

1. In a medium saucepan, whisk together oil a…
2. Slowly add the veggie broth and chili powd…
3. In a separate pot, lightly sauté the onion…

…and 6 more steps

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