dinner recipe · #04299
Vegan Pepper Jack Garlic Edamame Cauliflower Enchiladas
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 62 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep25 min
Cook32 min
Inactive5 min
Total62 min
Ingredients
- 12 tortillaCorn Tortilla
- 16 ozSalsa
- ½ cupVegetable Broth
- 1 tbspOlive Oil
- 12 ozEdamame
- 8 ozCauliflower
- 5 ozVegan Pepper Jack
- 1 tspGarlic Powder
- ½ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C). Prepare the Edamame, Cauliflower, draining and rinsing any canned ingredient, and stir them with the Vegan Pepper Jack, Garlic Powder, Vegetable Broth, and Table Salt.
- Brush the Corn Tortilla with the Olive Oil and warm them briefly until flexible. Spread half of the Salsa in a baking dish, divide the filling among the tortillas, roll them, and arrange them seam-side down.
- Spoon the remaining Salsa over the enchiladas and bake for about 27 minutes until the filling is hot and the edges of the Corn Tortilla are lightly crisp. Rest for 5 minutes before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 17.4 g
- Carbohydrates
- 34.2 g
- Fat
- 14.4 g
- Fiber
- 8.2 g
- Sodium
- 975.9 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.