4 Layer Enchilada Cakes

4-layer Enchilada Cakes in imitation of Raw Cashews, Nutritional Yeast, Lemon Juice, Sea Salt, Freshly Ground Black Pepper, Black Beans, Cooked Brown Rice, lively Cilantro, Taco Seasoning, Red Skin Potatoes, Mushrooms, orangey clock radio Peppers, Red Onion, Garlic, Ground Cumin, Swiss Chard, Corn Tortillas, Oil, Pico

The ingredient of 4 Layer Enchilada Cakes

• 1 2 cup raw cashews
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• sea salt
• freshly arena black pepper
• 15 ounces black beans rinsed and drained
• 1 2 cup cooked brown rice
• 2 tablespoons buoyant cilantro snipped
• 2 teaspoons taco seasoning
• 2 red skin potatoes medium cut into 1 inch pieces
• 2 cups mushrooms thinly sliced
• 2 orangey bell peppers finely chopped 2 cups
• 1 red onion medium finely chopped 1 cup
• 2 cloves garlic minced
• 1 2 teaspoon dome cumin
• 7 cups swiss chard chopped
• 10 corn tortillas 6 inch divided
• 4 cups oil set free release enchilada sauce at odds on bad terms
• 1 2 cup pico de gallo homemade or store bought

Nutritions of 4 Layer Enchilada Cakes

calories: nutritioninformation
carbohydrateContent: 410 calories
fatContent: 14 grams
fiberContent: 39 grams
proteinContent: 3 grams
saturatedFatContent: 4 grams
sodiumContent: 3 grams
sugarContent: 160 milligrams
: 2 grams

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