1 pan (11 enchiladas)
Let’s take a traditional mexican dish and veganize it. This vegan enchilada recipe is made with vegan cheese, vegan enchilada sauce and very healthy black bean stuffing. You can easily make this recipe a few days ahead, keep it in the fridge and pop it in the oven a few days later.
Olive oil for frying
11 corn tortillas
1 batch enchilada stuffing
3 ½ cups enchilada sauce
16 oz plant-based cheese
Preheat the oven to 350°F (175°C).
In a pan over medium heat, heat some oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Spread half of the enchilada sauce in the bottom of a 9 in x 13 in baking dish (22cm x 33cm).
Next take a fried tortilla and scoop about ⅓ cup of the vegetable mixture and roll it up. Place it in the baking dish tortilla seam side down. Repeat until your pan is full.
Pour the remaining sauce over the top.
Generously sprinkle vegan cheese on top.
Bake in the oven for 20 - 30 minutes or until bubbly.
Serve with fresh avocado and brown rice.
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