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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 221.8
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 384.7 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 7.0 g

View full nutritional breakdown of MAKEOVER: Avocado & Pinto Bean Enchiladas (by MAMACAT68) calories by ingredient
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MAKEOVER: Avocado & Pinto Bean Enchiladas (by MAMACAT68)

Submitted by: MAMACAT68

View the original recipe for Avocado & Pinto Bean Enchiladas

Introduction

This is spicy comfort food: enchiladas stuffed with beans and veggies, along with cashews and lightly mashed avocado - entirely scrumptious! Pair with a salad dressed with "Cumin-Cinnamon Vinaigrette" (also from ed&bv). This is spicy comfort food: enchiladas stuffed with beans and veggies, along with cashews and lightly mashed avocado - entirely scrumptious! Pair with a salad dressed with "Cumin-Cinnamon Vinaigrette" (also from ed&bv).
Number of Servings: 10

Ingredients

    9 -10 corn tortillas (6 inches each)
    1/2 - 1 tbsp olive oil
    1 cup onions, thinly sliced
    1 tsp mild chili powder
    1/2 tsp cumin powder
    1/4 tsp allspice
    1/4 tsp sea salt
    freshly ground black pepper to taste
    2 - 2 1/2 cups white button mushrooms, sliced
    1 can (14 oz) pinto beans, rinsed and patted dry
    1/2 c raw cashew pieces
    2 tbsp freshly squeezed lime juice
    2 medium avocados, peeled and pitted (about 1 - 1 1/2 cups)
    1 1/4 tsp sea salt
    1 jar (14.5 oz) prepared enchilada sauce (about 1 3/4 cups)
    3/4-1 cup prepared chili sauce
    3/4-1 cup vegan cheese, grated (ex: Daiya; optional)
    1/2 c fresh cilantro leaves, chopped (optional)

Tips

1) If you can't find a mild chili sauce, use more regular enchilada sauce (using some from a second jar).
2) If corn tortillas dry out, re-soften by returning to oven in covered dish (or by coating with some enchilada sauce).


Directions

9 -10 corn tortillas (6 inches each)
1/2 - 1 tbsp olive oil
1 cup onions, thinly sliced
1 tsp mild chili powder
1/2 tsp cumin powder
1/4 tsp allspice
1/4 tsp sea salt
freshly ground black pepper to taste
2 - 2 1/2 cups white button mushrooms, sliced
1 can (14 oz) pinto beans, rinsed and patted dry
1/2 c raw cashew pieces
2 tbsp freshly squeezed lime juice
2 medium avocados, peeled and pitted (about 1 - 1 1/2 cups)
1 1/4 tsp sea salt
1 jar (14.5 oz) prepared enchilada sauce (about 1 3/4 cups)
3/4-1 cup prepared chili sauce
3/4-1 cup vegan cheese, grated (ex: Daiya; optional)
1/2 c fresh cilantro leaves, chopped (optional)

Serving Size: makes 10 enchiladas






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