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
VEGAN ENCHILADAS
Easy Vegan Enchiladas with tofu, spinach, and black beans, topped with a rich and flavorful red enchilada sauce and avocado. Healthy, packed with protein, and gluten free. Simple, freezer-friendly, and absolutely delicious!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.
- Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
- Heat the 2 tablespoons oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.
- Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven.
- Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.
Nutrition Facts : ServingSize 3 enchiladas, Calories 356 kcal, Carbohydrate 51 g, Protein 15 g, Fat 12 g, SaturatedFat 1 g, Fiber 12 g, Sugar 7 g
VEGAN ENCHILADAS RECIPE BY TASTY
Here's what you need: vegetable oil, flour, chili powder, dried oregano, garlic powder, salt, tomato paste, vegetable broth, white onion, bell pepper, zucchini, salt, pepper, black beans, olive, green onion, cilantro, corn tortillas, avocado, raw cashews, water, lemon juice, salt
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
- Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
- Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
- Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
- Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 81 grams, Fat 46 grams, Fiber 13 grams, Protein 13 grams, Sugar 14 grams
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