Protein Monster Vegan Enchiladas
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6
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Calories
513 kcal
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Course
Main Course
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Protein Monster Vegan Enchiladas
Description
Protein Monster Vegan Enchiladas feature a hearty filling made from black beans, garbanzo beans, diced tomatoes, hemp hearts, and nutritional yeast, layered with cumin and smoked paprika for depth. The sautéed onions and red bell peppers provide a soft texture and a mild sweetness that complements the earthiness of the legumes. Rolled in large tortillas and covered with enchilada sauce, they bake to meld flavors and soften the tortillas.
The enchiladas have a rich, saucy consistency balanced by the nutty and slightly cheesy notes from hemp hearts and nutritional yeast. The spices gently warm the palate without overwhelming the bean filling's natural taste. Baking for about 25 minutes allows the flavors to combine and the tortillas to soak in the sauce.
Serve the baked enchiladas with toppings such as avocado or cilantro to add freshness and contrast. Additional hemp hearts or nutritional yeast on top can boost the protein content and add complexity. These enchiladas work well as a comforting main dish for a vegan meal.
For dietary adjustments, gluten-free tortillas can be used, and the filling can be varied by adding greens like spinach or kale, or flavor boosters like chipotle or garlic. Vegan cheese can be incorporated for a creamier texture by mixing it in or sprinkling on top before the final bake.
Ingredients
- 1 yellow onion
- 1 red bell pepper
- 15 oz. black beans canned
- 15 oz. garbanzo beans chickpeas, canned
- 1/2 cup hemp hearts
- 1/3 cup nutritional yeast
- 3 Roma tomato
- 2 tsp. cumin ground
- 1 tsp. smoked paprika
- 6 tortilla large
- 1 batch enchilada sauce or your own favorite, homemade
Instructions
- Make the enchilada sauce and set aside. (Or skip this step if using your own sauce.)
- Preheat oven to 350°F (180°C).
- Dice onion and bell pepper.
- In a large skillet over medium heat, sauté onion and bell pepper for about 8 minutes.
- Meanwhile, dice tomatoes. Rinse and drain beans.
- When onions are translucent, reduce heat. Add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, and both beans (rinsed and drained). Stir well. Heat for 4-5 minutes then set aside.
- In a lightly sprayed 9"×13" baking dish, cover the bottom with a thin layer of enchilada sauce.
- Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
- Place all 6 rolled enchiladas in baking dish and top with remaining sauce.
- Bake for about 25 minutes.
- Serve topped with avocado, cilantro, additional hemp hearts, nutritional yeast, etc.
Notes
- Use gluten-free tortillas and appropriate flour substitutions for a gluten-free option.
- Customize the filling by adding leafy greens such as spinach or kale, or spices like chipotle and garlic for more flavor.
- For a cheesier texture, mix vegan cheese shreds into the bean mixture or sprinkle on top during the last 10 minutes of baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Potassium | 753mg | 16% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 1627IU | 33% |
| Vitamin C | 35mg | 39% |
| Calcium | 167mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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