Vegan Stacked Enchilada Pie

Vegan Stacked Enchilada Pie

recipe by

320
calories
38
ingredients
4
servings
3.98

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Ingredients

1 tsp olive oil
1/2 sweet onion diced
2 garlic cloves minced
15 ozs roasted tomatoes unsalted, diced
1 cup roasted red peppers chopped
2 tbsps diced green chilies canned
1 1/2 cups vegetable broth
10 tbsps water reserved soaking
2 tbsps lime juice
1 tsp white miso
1/2 tsp garlic powder
1/2 tsp onion powder
3 dashes smoked paprika
salt to taste
1/2 purple onion diced
3 cloves garlic minced
1 1/2 cups black beans cooked, or one 15-ounce can, rinsed and drained
1 1/4 cups vegetable broth
1/2 tsp ancho powder
1 pkg beef Beyond Meat, Free Crumbles, I used the Fiesty variety
1/4 cup chopped cilantro fresh, plus some for garnish
2 tbsps diced green chilies canned
1 tbsp lime juice
avocado slices, for garnish
sliced black olives for garnish
pepitas for garnish

Nutrition Facts

320
calories
9
g fat
5
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 320
Calories From Fat 80
% Daily Value*
Total Fat 9g
14%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 2150mg
90%
Potassium 1000mg
29%
Total Carbohydrates 52g
17%
Dietary Fiber 15g
60%
Sugars 5g
Protein 15g
30%
Vitamin A
30%
Vitamin C
70%
Calcium
15%
Iron
35%

Weight Watchers Points

PointsPlus: 8
SmartPoints: 9