Black Bean and Chicken-Free Enchiladas

March 24, 2014

A tasty vegan spin on enchiladas

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