Delicious Vegan Enchiladas Recipe
If you've been wanting the best vegan enchiladas that you'll truly enjoy, then this easy-to-recreate vegan enchiladas recipe is about to make your day.
Equipment
- Large skillet
- Mixing spoon or spatula
- 9x13 inch baking dish
- Aluminum foil optional, for covering while baking
Ingredients
For the Filling:
- 1 tbsp olive oil
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup cooked brown rice or quinoa
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ cup fresh cilantro chopped
- Juice of ½ lime
- Salt & pepper to taste
For the Enchiladas & Assembly:
- 8 small flour or corn tortillas ensure vegan
- 2 cups enchilada sauce store-bought or homemade, ensure vegan
- 1 cup vegan shredded cheese cheddar-style or mozzarella-style
- Optional toppings: sliced avocado extra cilantro, vegan sour cream, lime wedges
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Filling:
- Heat the olive oil in a skillet over medium heat.
- Add onion and garlic, sauté until softened (about 3-4 minutes).
- Add bell pepper, cook for another 3-4 minutes.
- Stir in black beans, corn, cooked rice, cumin, paprika, chili powder, salt, and pepper.
- Cook for 2-3 more minutes until heated through.
- Stir in cilantro and lime juice. Remove from heat.
Assemble the Enchiladas:
- Spread ½ cup of enchilada sauce across the bottom of the baking dish.
- Place 2-3 tbsp of filling onto each tortilla. Roll tightly and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the tortillas.
- Sprinkle with vegan cheese.
Bake:
- Bake uncovered for 20-25 minutes, until the cheese is melted and the sauce is bubbly.
Nutrition
Calories: 350kcal
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