Main Dishes

Black Bean and Chicken-Free Enchiladas

A tasty vegan spin on enchiladas

6
1 package (9-oz) Beyond meat vegan chicken strips, defrosted
1 (15-oz) can black beans, drained and rinsed
1 can Rotel (tomatoes with diced green chilies), drained
1 16-oz jar green enchilada sauce (salsa verde)
1 cup Tofutti sour cream
4-oz Tofutti cream cheese
1/4 cup unsweet almond milk
1/2 cup vegan cheddar shreds (I used Daiya)
Garnish: shredded lettuce, avocado cubes, sliced scallions, pickled jalapenos
6 flour (soft-taco size) tortillas (I had extra filling left over but only had room for 6 enchiladas in my dish)
Preheat oven to 375. In a large bowl whisk together the sour cream, cream cheese, cheese and milk. Stir in the Rotel, black beans and chicken strips. Scoop the chicken mixture evenly (I used a 1/2 cup scoop...
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Nutritions

Calories
182

Sodium
294mg
12% DV

Fat
8g
12% DV

Protein
6g
13% DV

Carbs
20g
6% DV

Fiber
2g
10% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

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