loveandlemons5.0
Vegan Enchiladas
These vegan enchiladas are a delicious, healthy plant-based meal! They have a flavorful veggie and black bean filling and are topped with red enchilada sauce and creamy vegan cheese. Get ahead by making the vegan cheese and enchilada sauce a day or two in advance. Store-bought sauce works too.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 400°F and oil a 9x13-inch baking dish.
2
Prepare the vegan cheese according to this recipe, adding 1 tablespoon pickled jalapeños for heat. Add water as needed to reach a creamy, drizzleable consistency.
3
In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and mushrooms. Stir, then add the chili powder, cumin, and salt. Cook for ⏱️ 5 minutes, stirring occasionally. Add the garlic and cook, stirring, for ⏱️ 3 minutes, or until the vegetables are soft. If the pan becomes dry, add water as needed, 1 tablespoon at a time, and continue to cook until the vegetables are soft. Stir in the black beans and remove from the heat.
chili powder1 teaspoon
4
Evenly spread a heaping ½ cup of the enchilada sauce in the prepared baking dish. Fill each tortilla with a heaping tablespoon of the vegan cheese and a heaping ¼ cup of the veggie filling. Roll the tortillas and place them seam side down in the baking dish. Pour the remaining 1 cup enchilada sauce over the enchiladas, down the middle, leaving the edges of the tortillas dry. Cover and bake for ⏱️ 15 minutes. Uncover and bake for 10 to ⏱️ 20 minutes, or until the edges of the tortillas are lightly crisp.
5
If the vegan cheese sauce has thickened, stir in a little water to loosen it. Pour ½ cup down the middle of the enchiladas. Garnish with desired toppings and serve with lime wedges for squeezing.
Lime wedges, for serving
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