Vegan Enchiladas
These Vegan Enchiladas are a delicious, comforting dish filled with a savory blend of beans, vegetables, and spices, all wrapped in soft tortillas and smothered in a rich enchilada sauce. This plant-based twist on a classic Mexican favorite is easy to make and perfect for a family dinner or meal prep. Packed with protein and fiber, these enchiladas are both satisfying and nutritious. Customize the filling with your favorite veggies and enjoy a hearty, flavorful meal!
Ingredients:
For the Filling:
1 tbsp olive oil
1 cup black beans (cooked)
1 cup corn (cooked)
1 bell pepper (diced)
1 small onion (chopped)
2 cloves garlic (minced)
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Other Ingredients:
8 small tortillas (flour or corn)
1 ½ cups enchilada sauce (store-bought or homemade)
Optional: vegan cheese, chopped cilantro for garnish
Instructions:
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
Add bell pepper, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
Spoon the filling into tortillas, roll them tightly, and place seam-side down in the baking dish.
Pour enchilada sauce over the rolled tortillas and sprinkle with vegan cheese if desired.
Bake for 20-25 minutes until heated through.
Garnish with fresh cilantro and serve warm. Enjoy!
