EASY VEGAN ENCHILADAS
These vegan enchiladas with refried black beans are packed with Mexican flavor, and easy to make in just 30 minutes. You only need six simple ingredients for this easy vegetarian dinner. Meatless meals don't get much easier, and more delicious than this!
Provided by Delicious Everyday
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Lay the tortillas on a flat surface. Spread a scoop of the re-fried black beans and a scoop of the vegan cream cheese, down the center of each tortilla.
- Add the diced tomatoes to each tortilla, spreading on top of the black bean and cream cheese mixture. Sprinkle half of the vegan cheddar cheese over the tortillas. Roll up the enchiladas.
- Pour a small amount of the enchilada sauce into the bottom of a casserole dish - just enough to cover the bottom. Arrange the rolled up enchiladas in a single layer in the baking dish, and then pour the rest of the enchilada sauce over the top of the enchiladas.
- Top with the remaining cheese.
- Bake for 30 minutes.
Nutrition Facts : Calories 618 kcal, Carbohydrate 72 g, Protein 19 g, Fat 30 g, SaturatedFat 10 g, Sodium 2936 mg, Fiber 16 g, Sugar 19 g, ServingSize 1 serving
VEGAN ENCHILADAS
These vegan enchiladas with black beans and bell peppers are super delicious and satisfying! And they are really easy to make, so they make a great weeknight dinner for the whole family!
Provided by Sina
Categories Entrée
Time 40m
Number Of Ingredients 23
Steps:
- Finely chop the onion and cut the bell peppers into small pieces.
- Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
- Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
- Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
- Fill the tortillas with the bean bell pepper mixture and roll them up.
- Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
- Now make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.
- Pour the enchilada sauce over the enchiladas and spread evenly.
- Sprinkle with vegan cheese.
- Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don't like fresh cilantro, you can replace it with parsley. Serve immediately.
Nutrition Facts : Calories 277 kcal, Carbohydrate 35 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Sodium 235 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
EASY VEGAN ENCHILADAS
This delicious vegan enchilada recipe is a healthy take on a traditional comfort food that your family will love!
Provided by Faith VanderMolen
Categories Main Dishes
Time 50m
Number Of Ingredients 14
Steps:
- In a large skillet, heat the olive oil over medium heat
- While the oil is heating, prepare the tempeh mixture. If you have a food processor, rip the block of tempeh into smaller chunks and place it in your food processor. Pulse the tempeh until it is the size of ground beef. If you don't have a food processor, just cut or crumble the tempeh into small pieces.
- Once the oil is hot, add in the chopped onion and sauté until translucent.
- Add in the minced garlic and tempeh and cook until the tempeh starts to brown.
- Add in the drain and rinsed black beans as well as the spices and stir to combine. Lastly pour over the soy sauce and liquid smoke and stir again to make sure all the tempeh and black beans have been well seasoned.
- Taste the mixture and add more salt or spices to taste.
- Preheat your oven to 350°F / 177°C and start assembling the enchiladas. Pour about 1/2-1 cup of enchilada sauce over the bottom of a 9x13 inch baking dish and spread it out to coat the bottom of the dish.
- Place a tortilla flat on a clean surface and spread a spoonful of the tempeh/bean mixture across the tortilla. Next sprinkle over a small handful of the shredded vegan cheese. Roll up the tortilla and place it seam-side down into your prepared baking dish. Continue this process until all 8 tortillas have been filled and placed in the dish. You'll want to use about 1 cup of the shredded vegan cheese, or more as needed.
- Pour over the remaining enchilada sauce and spread it evenly over the tortillas. Sprinkle the top of the enchiladas with the remaining 1/2 cup of shredded vegan cheese.
- Bake the enchiladas uncovered for about 20 minutes.
- Serve warm with your favorite toppings such as shredded lettuce, salsa, vegan cashew sour cream, guacamole, cilantro, etc.
- Store leftovers in an airtight container for a few days.
Nutrition Facts : Calories 406 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 8 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1523 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
VEGAN ENCHILADAS
This is one of my favorite recipes. It's not only vegan, it's filling, too.
Provided by cuppycake0709
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
- Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 20.6 g, Fat 3.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 371.1 mg, Sugar 2.4 g
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