Vegan Potato Fajita Enchiladas Recipe
Recipe By Honest Cooking
4.3
21 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Potato Fajita Enchiladas Recipe
- 0.33 cup Peeled and chopped yukon gold potatoes about 2-3 medium potatoes
- 0.17 Medium carrot chopped
- 0.67 tablespoon Olive oil
- 0.08 cup Unsweetened cashew milk or other nondairy milk
- 1/2 teaspoon Lemon juice
- 0.08 teaspoon Garlic powder
- 0.08 teaspoon Onion powder
- 0.08 teaspoon Salt
- 1/25 teaspoon Smoked paprika
- 0.33 tablespoon Dijon mustard
- 0.17 teaspoon Soy sauce
- 2 Small tortillas i like corn, but flour works too
- 0.17 Onion Sliced
- 1/2 Bell Peppers Sliced
- 0.33 Heads portobello mushrooms sliced
- 0.08 teaspoon Smoked paprika
- 0.08 teaspoon Cumin
- 0.08 teaspoon Garlic powder
- 0.08 teaspoon Onion powder
- 0.08 teaspoon Cayenne pepper
- 0.17 teaspoon 0.5salt to taste
- 0.17-0.33 teaspoon Olive oil
Nutrition
value
value
291
calories per serving
17 g Fat10 g Protein23 g Carbs16 g FiberOther
Current Totals
- Fat17g
- Protein10g
- Carbs23g
- Fiber16g
MacroNutrients
- Carbs23g
- Protein10g
- Fiber16g
Fats
- Fat17g
Vitamins & Minerals
- Calcium47mg
- Iron5mg
- Vitamin A906mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B975mcg
- Vitamin B120mcg
- Vitamin C116mg
- Vitamin E2mg
- Copper1mcg
- Magnesium121mg
- Manganese< 1mg
- Phosphorus313mg
- Selenium4mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking