Vegan Enchiladas
Delicious and hearty vegan enchiladas filled with black beans, corn, and spices, topped with a rich homemade enchilada sauce.
Discover the vibrant flavors of Mexican cuisine with these Vegan Enchiladas, packed with plant-based goodness.
Perfect for a family dinner or a gathering with friends, this dish is both satisfying and nutritious.
At vegancooking.recipes, we believe in creating wholesome meals that everyone can enjoy, without compromising on taste or health.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute black beans with pinto beans or lentils. You can also add chopped spinach or kale to the filling for extra nutrients.
Tips & Notes
- •Use fresh tortillas for a better texture.
- •Experiment with different fillings like mushrooms or zucchini.
Recipe Variations
- •Add diced jalapeños for a spicy kick.
- •Use sweet potatoes or butternut squash for a sweeter filling.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I freeze enchiladas?
Yes, you can freeze the assembled but uncooked enchiladas. Just cover them tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
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Delicious and hearty vegan enchiladas filled with black beans, corn, and spices, topped with a rich homemade enchilada sauce.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper, and sauté for 5 minutes until softened.
- 3
Add the minced garlic, cumin, chili powder, and salt to the skillet. Sauté for an additional 1-2 minutes until fragrant.
- 4
Stir in the black beans and corn. Cook for another 2-3 minutes until heated through. Remove from heat.
- 5
In a separate bowl, combine the canned tomato sauce and vegetable broth. Mix well to make the enchilada sauce.
- 6
Spread a thin layer of the enchilada sauce on the bottom of a 9x13 inch baking dish.
- 7
Take one corn tortilla, fill it with about 1/4 cup of the black bean mixture, and roll it up. Place it seam side down in the baking dish. Repeat with remaining tortillas.
- 8
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, making sure to cover all the tortillas.
- 9
If using, sprinkle nutritional yeast over the top for added flavor.
- 10
Bake in the preheated oven for 20-25 minutes until heated through and slightly golden.
- 11
Remove from the oven, let cool for a few minutes, and serve with your favorite toppings such as avocado or cilantro.
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