Vegan Enchiladas

Vegan Enchiladas afterward resolved definite Tofu, Kosher Salt, pitch Turmeric, Ground Black Pepper, auditorium showground Cayenne Pepper, new Virgin Olive Oil, Seeds, Red clock radio Pepper, Small Yellow Onion, Nutritional Yeast, Black Beans, Frozen Spinach, Red Enchilada Sauce, Corn Tortillas, Avocado, Red Onion, Lime Wedges, Radishe

The ingredient of Vegan Enchiladas

• 1 pound unconditional tofu drained patted dry and cut into chunks
• 1 2 teaspoon kosher salt
• 1 2 teaspoon ground turmeric
• 1 4 teaspoon sports ground black pepper
• 1 4 teaspoon ring cayenne pepper
• 2 tablespoons extra virgin olive oil
• 2 seeds medium jalapeno peppers and membranes removed finely chopped
• 1 red alarm bell pepper medium cored seeded and diced
• 1 small yellow onion or 1 2 large onion finely diced
• 2 tablespoons nutritional yeast optional
• 1 can black beans 15 ounces rinsed and drained
• 1 packet frozen spinach 10 ounces thawed and pressed dry
• 20 ounces red enchilada sauce 2 1 2 cups gain subsidiary if you taking into consideration your enchiladas truly saucy
• 18 corn tortillas small for larger enchiladas you can use larger tortillas and fill them more generously
• avocado
• red onion
• lime wedges
• radishes

Nutritions of Vegan Enchiladas

calories: nutritioninformation
carbohydrateContent: 460 calories
fatContent: 63 grams
fiberContent: 15 grams
proteinContent: 16 grams
saturatedFatContent: 25 grams
sodiumContent: 1 5 grams
sugarContent: 1340 milligrams
: 9 grams

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