Vegan Enchiladas
Ingredients
- 1 clove garlic, minced
- 2 (15-ounce) cans low-sodium black beans, drained and rinsed
- 1 (4-ounce) can diced green chilis, drained (mild or hot)
- Zest of one lime
- 2 tablespoons cilantro, chopped
- 1 red pepper, diced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 teaspoons olive oil
- ½ cup quinoa, cooked
- 6 whole wheat flour tortillas
Avocado Sauce
- 1 avocado
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons red wine vinegar
Directions
- Place garlic and one can of beans in a food processor. Pulse until they form a paste.
- In a large bowl, add remaining beans, green chilis, zest, cilantro, red pepper, chili powder, cumin, olive oil, and quinoa.
- Spread the tortillas with bean paste, then fill with bean and quinoa mixture. Roll and arrange in a baking dish. Blend the Avocado Sauce ingredients and spread over the top of the enchiladas.
- Bake for 10–15 minutes at 400°F.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 370 (100 from fat) |
| Total fat | 11g |
| Saturated fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 410mg |
| Carbohydrate | 54g (16g dietary fiber, 2g sugar) |
| Protein | 14g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
