If you’re on the hunt for a dish that brings the vibrant flavors of Mexican cuisine to your table, look no further than this Vegan Enchiladas Recipe. Packed with wholesome ingredients and a delightful sauce, these enchiladas are sure to satisfy your cravings while keeping things plant-based.
Imagine soft tortillas filled with a savory mixture of beans, vegetables, and spices, all smothered in a rich enchilada sauce. This recipe is perfect for weeknight dinners or gatherings with friends and family. Plus, it’s adaptable – you can easily customize the fillings to suit your taste.
With a balance of spices and textures, these enchiladas offer a comforting meal that’s both healthy and delicious. Whether you’re a seasoned vegan or just looking to incorporate more plant-based dishes into your diet, this recipe will not disappoint.
A Delicious Vegan Enchiladas Recipe
This Vegan Enchiladas Recipe features soft corn tortillas filled with a flavorful mixture of black beans, corn, bell peppers, and spices. Topped with a homemade enchilada sauce, these enchiladas are both satisfying and packed with nutrients, making them a wonderful addition to any meal.
Each bite is a delightful blend of spicy, savory, and slightly sweet flavors, with a hint of smokiness from the spices. The dish is hearty yet light, perfect for those who love bold tastes without compromising on health.
Ingredients
- 8 corn tortillas
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups enchilada sauce (homemade or store-bought)
- Fresh cilantro for garnish (optional)
- Sliced avocado for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the chopped onion and garlic over medium heat until softened. Add the diced bell pepper, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until everything is heated through.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. Spoon some of the bean and vegetable mixture onto each corn tortilla, roll them up, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered. Bake for 20-25 minutes until heated through.
- Serve hot, garnished with fresh cilantro and sliced avocado if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 5g
- Protein: 10g
- Carbohydrates: 40g
