Main Dishes

Black Bean and Chicken-Free Enchiladas

21

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...
See the full directions on my site
Nutritions

Calories
182

Sodium
294mg
12% DV

Fat
8g
12% DV

Protein
6g
13% DV

Carbs
20g
6% DV

Fiber
2g
10% DV

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Roasted vegetables are the easiest way to fix a tasty side dish. Just spread them in a pan and place in the oven. This is one of those recipes that can be easily doubled or tripled to feed an even bigger crowd. You really can’t go wrong when making this roasted vegetable recipe. Slice up ...

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