Vegan Enchilada Bowl

Vegan Enchilada Bowl subsequently Quinoa, Low Sodium Vegetable Broth, Chopped Onion, Olive Oil, Red Pepper, Black Beans, Corn, Tomato Sauce, Chili Powder, Cumin, Garlic Powder, Onion Powder, Mexican Oregano, Low Sodium Vegetable Broth, Guacamole, Vegan sharp Cream, Vegan Cheese

The ingredient of Vegan Enchilada Bowl

• 1 cup quinoa rinsed and drained
• 2 cups low sodium vegetable broth or water
• 1 cup chopped onion
• 2 tablespoons olive oil
• 1 cup red pepper chopped
• 15 ounces black beans
• 1 cup corn
• 15 ounces tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mexican oregano crushed in your hands upfront adding
• 1 4 cup low sodium vegetable broth mount up more liquid if desired
• guacamole
• vegan caustic cream
• vegan cheese shredded

Nutritions of Vegan Enchilada Bowl

calories: nutritioninformation
carbohydrateContent: 490 calories
cholesterolContent: 77 grams
fatContent: 5 milligrams
fiberContent: 13 grams
proteinContent: 18 grams
saturatedFatContent: 17 grams
sodiumContent: 2 5 grams
sugarContent: 1000 milligrams
: 15 grams

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