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Vegan Enchiladas Recipe
www.theconsciousplantkitchen.comThese Vegan Enchiladas are an easy and healthy family dinner. Crispy tortillas filled with a combination of black beans, cauliflower, bell pepper, and red onion for a delicious vegan dinner.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-enchiladas/ or scan the QR code here ➡️
Servings: 8 tortillas (8 inches)
Calories: 309.9kcal
Ingredients
- 2 tablespoon Olive Oil
- 1 Medium Red Onion chopped
- 2 ½ cups Enchiladas Sauce divided
- 2 small Zucchini cut into 1/4-inch pieces or 1/2 cup corn kernel
- 1 ½ cup Cauliflower Rice fresh or thawed
- 1 Red Bell Pepper deseeded, cut into 1/4-inch pieces
- 1 Yellow Bell Pepper deseeded, cut into 1/4-inch pieces
- 1 can Black Beans rinsed, drained, 1 1/2 cup cooked black beans
- 2 teaspoons Taco Seasoning
- ¼ teaspoon Salt
- ⅛ teaspoon Ground Pepper
- 8 Tortillas plain or whole-wheat (8-inch)
- 2 cups Vegan Shredded Cheese divided
Instructions
- Preheat the oven to 350°F (180°C). Slightly oil a 9-inch x 13-inch baking tray. Set aside.
- In a large non-stick pan, over medium heat, warm olive oil. Add the diced red onion and cook for about 2 minutes, until fragrant and softened.
- Stir in the cauliflower rice, and cook for 2-3 minutes. Then, add the diced red bell pepper, diced yellow bell pepper, and diced zucchini. Stir and cook until the vegetables have softened, about 4-5 minutes uncovered.
- Stir in the drained cooked black beans, taco seasoning, salt, and pepper. Stir and cook for 5 minutes until the beans are warm and the liquid released by the vegetables has evaporated.
- Remove pan from heat. Set aside.
Assemble enchiladas
- Spread 1/2 cup of enchiladas sauce all over the bottom of the baking dish - I used the back of a spoon to spread it easily.
- To fill the tortillas, place in front of you all the filling ingredients in line. You will need 8 tortillas, 1 cup of enchilada sauce, all the vegetable filling, and 1 cup of vegan shredded cheese.
- Place the first tortillas in front of you, fill in the center with 2 tablespoons of enchilada sauce and 1/2 cup of the cooked vegetable mixture - make sure you use a slotted spoon to avoid adding liquid from the vegetables or the tortillas get soggy. End with 2 tablespoons of shredded cheese.
- Wrap and roll tightly - you can close the sides if you like to secure the filling in the tortilla, it's up to you.
- Place the rolled tortilla on the prepared baking dish, sealed side down.
- Repeat the step above with the remaining tortillas and place each prepared tortilla next to each other in the pan. You should fit 8 tortillas. If you have leftover filling, you can store it in an airtight container in the fridge or bake it in another baking dish filling more tortillas.
- Spread the remaining cup of enchilada sauce all over the rolled, filled tortillas. Sprinkle the remaining cup of shredded cheddar cheese on top.
- Bake uncovered for 20-30 minutes, or until the cheese is melted, the tortillas crisp on the sides, and the sauce is bubbly.
Serving
- Serve immediately with a dollop of vegan sour cream, cilantro, hot sauce, and avocado.
Storage
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months and thaw in the fridge the day before.
Nutrition
Serving: 1tortilla | Calories: 309.9kcal | Carbohydrates: 41g | Protein: 8.8g | Fat: 12.3g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.1g | Sodium: 1238.9mg | Potassium: 398.6mg | Fiber: 7.6g | Sugar: 8.6g | Vitamin A: 1059.4IU | Vitamin C: 68.6mg | Calcium: 89.6mg | Iron: 3mg | Magnesium: 43.3mg | Phosphorus: 141.4mg | Zinc: 0.8mg