Vegan Enchiladas
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20 min
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80 min
60 min
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.
Ingredients:
Olive oil for frying
11 corn tortillas
1 batch enchilada stuffing
3 ½ cups enchilada sauce
16 oz plant-based cheese
Directions:
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Preheat the oven to 350°F (175°C).
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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.
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Spread half of the enchilada sauce in the bottom of a 9 in x 13 in baking dish (22cm x 33cm).
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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.
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Pour the remaining sauce over the top.
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Generously sprinkle vegan cheese on top.
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Bake in the oven for 20 - 30 minutes or until bubbly.
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Serve with fresh avocado and brown rice.
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