Enchilada Dip Vegan Recipes

VEGAN ENCHILADAS

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.

ENCHILADA DIP (VEGAN)

Steps:

• With potato masher, mash black beans until smooth and creamy. You can leave some whole if you like, or mash them all. It's up to you.
• Meanwhile, heat oil in pan, on medium, or medium-low. When it's warmed through, add beans. Stir frequently, adding more oil as needed, until beans are heated through and refried bean consistency.
• Add taco seasoning, stir. Add corn, chiles, salsa, rice, and enchilada sauce. Stir, warm through.
• Serve with (tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for "meat", or use as enchilada filling!

VEGAN ENCHILADAS

Steps:

• Boil or steam the potatoes until almost done, but still firm, If you want to, peel the skin off with a knife while the potatoes are still warm.
• Dice the potatoes into small cubes.
• Next, sauté the onions in oil until transparent. Add some of the salt, oregano, and Lawry spice to the onions while they are cooking.
• In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sautéed onions.
• Season with salt, oregano, and Lawry spice to taste, and mix well. You can use any of your favorite seasonings.
• Next, combine the enchilada sauce and spaghetti sauce in a bowl and mix well. If you want to make the corn tortillas softer before rolling the enchiladas, heat a drop of oil in a non-stick skillet and cook them briefly on each side, one at a time.
• Transfer them to a plate.
• Grease or use non-stick spray to lightly coat a large ovenproof baking dish.
• You are now ready to roll your enchiladas.
• One at a time, spread a spoonful of the sauce on a corn tortilla, fill with 1/4 cup of the vegetable bean mixture, and roll up each tortilla. Place them in the baking dish, seam side down. Alternatively, you can dip each corn tortilla in the sauce before you add the filling, making sure that you coat each side of the tortilla with sauce.
• After all the tortillas are filled and rolled and in the baking dish, cover them with the red sauce, adding as much sauce as you like.
• Bake in the oven at 350º for 20-25 minutes if you leave the dish uncovered. For a softer enchilada, cover the dish with foil on top and then bake for 45-50 minutes.
• Garnish with lettuce, tomatoes, and avocados and enjoy!

VEGAN ENCHILADAS

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.