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for 4 servings


  • 2 tablespoons
    vegetable oil
  • 2 tablespoons
    flour, rice flour for gluten-free
  • 4 tablespoons
    chili powder
  • 1 tablespoon
    dried oregano
  • 1 teaspoon
    garlic powder
  • ½ teaspoon
  • 1 tablespoon
    tomato paste
  • 2 cups
    vegetable broth (470 mL)


  • ½ white onion
  • 1 bell pepper
  • 1 zucchini
  • salt, to taste
  • pepper, to taste
  • 1 can black beans
  • ¼ cup
    olive, sliced (50 g)
  • green onion
  • cilantro, as garnish or in the filling
  • 8 corn tortillas
  • avocado, to top

Non-dairy sour cream

  • ½ cup
    raw cashews (65 g)
  • ½ cup
    water, hot water (120 mL)
  • 1 teaspoon
    lemon juice
  • ⅛ teaspoon
    Calories 357
    Fat 14g
    Carbs 49g
    Fiber 12g
    Sugar 2g
    Protein 11g

Estimated values based on one serving size.



  1. In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
  2. Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
  3. In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
  4. Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
  5. Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
  6. Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
  7. Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
  8. Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
  9. Enjoy!




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