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Vegan Enchiladas with Cilantro Avocado Cream Sauce

Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about! I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever
4 Servings -
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Servings:4  | Calories:395 | Total Fat:8g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 2g
10 %
Total Carb 68g
23 %
Fiber 14g
56 %
Sugars 16g
Cholesterol 0mg
0 %
Sodium 2176mg
91 %
Protein 15g
29 %
36% Tortilla wraps
29% Others combined
19% Black beans
14% Enchilada sauce
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tbsp extra virgin olive oil
1 onion, chopped (~2 cups)
2 garlic cloves, minced
1 cup sweet potato, chopped (or zucchini)
1 bell pepper, chopped
2 handfuls spinach, chopped
1 can black beans (~2 cups), drained and rinsed
Enchilada sauce or Pasta sauce (about 2.5 cups)* see note
1 tbsp nutritional yeast (optional)
1.5 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
4 whole grain tortilla wraps (I used Food for Life Ezekiel)

Directions : View recipe directions on
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