Enchiladas - Vegan

Name: Enchiladas - Vegan Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Onions raw .5 cup chopped; Peppers sweet red fresh .5 cup; Green Peppers (bell peppers) 0.25 cup chopped; Rapunzel Vegan Vegetable Bouillon (No Salt Added) 1 cube; Chili Powder 0.5 tsp; Nutritional Yeast 1 tsp; Fat-Free Refried Pinto Beans 1.75 cup; Tortillas Rudy's Whole Spelt 4; Cheese Dairy-Free Daiya Cheddar Style 1/4 cup; Refried Black Beans (Fat Free) 1.75 cup; 1 can enchilada sauce

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

Onions, raw, .5 cup, choppedPeppers, sweet, red, fresh, .5 cupGreen Peppers (bell peppers), 0.25 cup, chopped Rapunzel Vegan Vegetable Bouillon (No Salt Added), 1 cubeChili Powder, 0.5 tspNutritional Yeast 1 tspFat-Free Refried Pinto Beans, 1.75 cupTortillas, Rudy's Whole Spelt, 4 Cheese, Dairy-Free, Daiya, Cheddar Style, 1/4 cupRefried Black Beans (Fat Free), 1.75 cup1 can enchilada sauce

Directions

Cook onions and peppers in bouillon with water. Add spices and beans. Pour some sauce in bottom of pan to coat. Fill tortillas with bean mixture, roll up and place n pan. Pour remaining sauce over top. Sprinkle with cheese.

Serving Size:�4 enchiladas

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 383.1
Total Fat: 5.2 g
Cholesterol: 0.0 mg
Sodium: 1,171.8 mg
Total Carbs: 71.1 g
Dietary Fiber: 16.5 g
Protein: 18.2 g

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