Vegan Enchiladas
User Reviews
5
Vegan Enchiladas
Description
Vegan Enchiladas begin with sautéed onions and garlic, adding corn, black beans, chili powder, cumin, salt, and cilantro to create a flavorful filling. The filling is wrapped in whole wheat tortillas spread with vegan queso to prevent filling from spilling during baking. Once rolled and placed seam side down in a baking dish, the enchiladas are covered in red enchilada sauce with additional queso drizzled on top to add creaminess and richness. Baking warms the dish through and melds the flavors. The toppings — green onions, fresh cilantro, salsa, vegan sour cream, sliced avocado, and optional jalapeños — contribute layers of flavor and texture, balancing the warm, spicy filling with fresh and creamy elements. These enchiladas serve well as a satisfying vegan main dish for dinner or meal prep.
Ingredients
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 1 cup yellow onion diced
- 1 ounce can corn drained and rinsed or 1 ½ cups frozen corn
- 2 ounce can black beans drained and rinsed
- ½ Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt sea salt
- ⅓ cup cilantro chopped, fresh
- 10 oz can Red Enchilada Sauce
- 8 inch whole wheat flour tortillas
- 1 cup vegan queso plus more for topping
- green onions for topping, fresh
- cilantro for topping, fresh
- salsa for topping
- vegan sour cream for topping, or Greek yogurt
- avocado for topping, sliced
- jalapeños for topping (optional)
Instructions
- If you haven’t done so already, make your vegan queso and set aside.
- Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 5-6 minutes.
- Add corn, black beans, chili powder, cumin, salt and cilantro. Cook for about 10 minutes or until beans and corn are warm throughout..
- Preheat oven to 400°F and spray a 9x13" pan with cooking spray.
- Spread 2 Tablespoons of vegan queso on tortilla, making sure to not spread it all the way to the edges, otherwise the sauce might spill out. Fill each tortilla with black bean mixture. Roll the tortilla up and place into the baking dish, seam side down.
- Once all of the tortillas are filled, cover with enchilada sauce, using a spatula or spoon to spread the sauce. Drizzle about ⅛-¼ cup more queso on top, if desired.
- Bake in the oven on the middle rack for about 20 minutes or until enchiladas are warm throughout.
- Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado, salsa, vegan sour cream/yogurt and more queso.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 2 enchiladas | |
| Calories | 621kcal | 31% |
| Carbohydrates | 105g | 35% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 948mg | 40% |
| Potassium | 1095mg | 23% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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