Description
These Vegan Enchiladas are a vibrant and flavorful dish packed with nutritious vegetables, beans, and a rich homemade enchilada sauce, all wrapped in soft corn tortillas. Perfectly baked until bubbly, they make a delightful plant-based meal that’s both comforting and wholesome.
Ingredients
Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 cups vegetable broth
- 1/4 teaspoon salt
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup fresh cilantro, chopped
Assembly
- 8–10 corn tortillas
- 1 cup vegan cheese shreds (optional)
- Fresh lime wedges and extra cilantro for garnish
Instructions
- Prepare the enchilada sauce: In a medium saucepan, heat olive oil over medium heat. Whisk in flour and cook for about 1 minute until lightly golden. Stir in chili powder, cumin, garlic powder, and smoked paprika, cooking for 30 seconds until fragrant. Gradually whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer and cook for 5-7 minutes until thickened. Season with salt, then set aside.
- Make the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and diced red bell pepper, cooking another 3 minutes. Stir in corn, black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes until heated through and flavors meld. Remove from heat and mix in chopped cilantro.
- Assemble the enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Soften tortillas by wrapping in a damp towel and microwaving for 30 seconds or warming in a dry skillet for 10 seconds each side. Spread a thin layer of enchilada sauce over the bottom of the dish.
- Fill and roll tortillas: Place about 1/4 cup of filling on each tortilla, sprinkle with a small amount of vegan cheese if using, then roll tightly. Arrange rolled tortillas seam-side down in the baking dish. Pour remaining enchilada sauce evenly over the top and sprinkle with the remaining vegan cheese.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and sauce is bubbly.
- Serve: Garnish with fresh cilantro and lime wedges. Serve warm and enjoy your flavorful vegan enchiladas!
Notes
- To make this gluten-free, ensure you use corn tortillas that are labeled gluten-free and a gluten-free flour such as rice or chickpea flour for the sauce.
- Vegan cheese is optional; you can omit it or substitute with nutritional yeast for a cheesy flavor.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Add some diced jalapeños or hot sauce for extra spice.
- For added protein, consider adding tofu crumbles or tempeh to the filling.
