Vegan Vindaloo Black Bean + Cauli Enchiladas

Chef's Pick

Vegan Vindaloo Black Bean + Cauli Enchiladas

  • 12 min.

  • 630 cal.

  • 2 serv.

  • Hot

Ingredients
Instructions

Cook time: 12 minutes

Ensure avocado is ripe (soft to the touch); if avocado is too firm, ripen faster by placing in a paper bag, 1-2 days

Chop cauliflower into 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook cauliflower with salt/pep 4-5 min, then add 2 tbsp water, reduce heat, cover + steam 2-3 min until tender

Drain + rinse beans; add to a pan, empty 1 pouch sauce into the pan + heat over medium for 2-3 min

In batches, heat 4 tortillas in skillet over med-high, 30 sec or until warm; add cauli + saucy beans to tortillas

Slice 1 avocado + add to tacos

Wash + dry cilantro, roughly chop leaves; add to tacos

Nutrition

Servings: 2

Amount per serving

630

Calories

36g

Fat

64g

Carbs

31g

Fiber

26g

Protein

8g

Sugars

Calories per serving

630

Total Fat

36g

47

Saturated Fat

5g

25%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

610mg

27%

Total Carbohydrates

64g

24%

Dietary Fiber

31g

111%

Total Sugars

8g

Included 0g added sugars

0%

Protein

26g

Vitamin D

0%

Calcium

16%

Iron

10%

Potassium

35%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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