Vegan White Bean And Potato Enchiladas

TINY KITCHEN CHRONICLES
23Ingredients
80Minutes
480Calories

Ingredients

US|METRIC
  • 1 1/2 cups vegetable stock
  • 2 tablespoons all purpose flour
  • 2 teaspoons unsweetened cocoa powder
  • 2 tablespoons chilli powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 400 grams crushed tomatoes
  • 70 grams tomato paste
  • 2 cups potatoes (diced into 1 cm cubes)
  • 400 grams white beans (cooked, rinsed and drained)
  • 1 white onion (diced)
  • 1 green chilli pepper (fresh, deseeded and finely diced)
  • 2 cloves garlic (minced)
  • 1 cup spinach leaves (chopped)
  • 1/2 cup enchilada sauce
  • 1/2 cup cashews
  • 1 pinch sea salt
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons grated cheese (vegan, optional)
  • corn tortillas
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    NutritionView More

    480Calories
    Sodium43% DV1030mg
    Fat22% DV14g
    Protein39% DV20g
    Carbs25% DV75g
    Fiber60% DV15g
    Calories480Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium1030mg43%
    Potassium1700mg49%
    Protein20g39%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate75g25%
    Dietary Fiber15g60%
    Sugars10g20%
    Vitamin A70%
    Vitamin C110%
    Calcium20%
    Iron50%

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

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