26Ingredients
610Calories
60Minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons flour (I used kamut flour)
  • 1 teaspoon garlic powder
  • 1 tablespoon oregano
  • 4 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth
  • 1/3 cup raw cashews
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 tablespoon extra-virgin olive oil
  • 1 small yellow onion (diced)
  • 1 bell pepper (small, diced, I used red)
  • 1 zucchini (small, diced)
  • 1 1/2 cups black beans (cooked, or 1 15oz can)
  • 1/2 cup corn kernels
  • 1/4 sliced olives (I used black olives)
  • 4 green onions (sliced)
  • 1/2 cup chopped cilantro (or parsley, I used parsley)
  • salt
  • pepper
  • 8 flour tortillas (I used flour tortillas)
Read Directions

NutritionView more

610Calories
Sodium102%DV2460mg
Fat35%DV23g
Protein41%DV21g
Carbs28%DV83g
Fiber56%DV14g

PER SERVING *

Calories610Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat4.5g23%
Trans Fat
Cholesterol<5mg1%
Sodium2460mg102%
Potassium1000mg29%
Protein21g41%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate83g28%
Dietary Fiber14g56%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

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

Reviews(3)

Yummly User
Converse 15 May
It turned out quite well I improvised here and there, using a different vegan cheese sauce recipe, and a different sauce.
Natasha 1 Dec 2017
Looks like restaurant quality and tastes just as good
Angela 27 Sep 2017
I used refried black beans and flour tortillas, omitted the corn, and added mushrooms and kale. Also used Hatch canned enchilada sauce to save time. It was delicious.