Vegan Enchiladas – Simple Vegan Blog

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Vegan enchiladas, an absolutely delicious and easy Mexican recipe perfect to enjoy for lunch or dinner. Everyone will love them!

Photo of a baking dish with vegan enchiladas

These are some of the best vegan enchiladas I’ve ever tried! Super simple, light but filling, and easy to prepare. They are ready in no time and also perfect to enjoy for lunch or dinner.

Mexican cuisine is delicious and super versatile, and that’s why I enjoy it so much. This specific recipe is customizable, so you can actually incorporate any ingredient you have on hand.

However, if you want to follow this exact recipe, you will easily find most of the ingredients at any grocery store. It is so good I’m sure it’ll blow everyone’s mind!

Vegan enchiladas, an easy and simple Mexican recipe. They are healthy, super easy to prepare, and you can enjoy them at a family lunch or dinner. They really are out of this world!

Vegan enchiladas recipe – Short video

How to make vegan enchiladas – Step by step

Photo of the first 6 steps of how to make vegan enchiladas
  • Preheat the oven to 350ºF or 180ºC.
  • Steam or boil the butternut squash for 10 to 15 minutes or until tender (photo 1)
  • In the meantime, add the oil to a large skillet and cook over medium-high heat until hot (photo 2). Add the onion and cook until golden brown (photo 3)
  • Then incorporate the black beans, butternut squash (drained), green chiles, and spices. Stir to combine and cook for 5 minutes (photo 4), stirring occasionally. Set aside.
  • To assemble the vegan enchiladas, spread 6-8 tbsp of red enchilada sauce onto a large baking dish (photo 5).
  • Lay out a tortilla and spread 2 tablespoons of sauce over the surface of the tortilla (photo 6).
Photo of the last steps of how to make vegan enchiladas
  • Add ⅛ of the squash and black bean filling in a line down the center of the tortilla (photo 7), then sprinkle with some vegan shredded cheese (photo 8).
  • Roll up the tortilla (photo 9) and place it into the baking dish, seal side down (photo 10).
  • Assemble the remaining enchiladas. Then spread the remaining red enchilada sauce evenly over the top of the enchiladas (photo 11), followed by the remaining vegan shredded cheese (photo 12).
  • Bake for 20 to 30 minutes or until the cheese is melted and the tortillas are slightly crispy on the outside.
  • Serve immediately.

Pro tips

  • You could use other veggies instead of the butternut squash, or even sweet potato.
  • Feel free to double the amount of black beans and omit the squash, but I suggest you don’t omit it, as it will be a healthier meal this way.
  • Any type of oil will do.
  • You can replace the black beans with any other kind of beans or legumes.
  • Omit the green chilies if you prefer your enchiladas less spicy. You could also add less red enchilada sauce if you’d like.
  • Feel free to add or omit any spices or herbs you want.
  • I like my enchiladas with flour tortillas, but corn tortillas are also a good choice.
  • If you can’t find vegan shredded cheese at your local grocery store, you can make our vegan cheese recipe and use it instead or just omit this ingredient.
Photo of a plate of vegan enchiladas

Are enchiladas vegan?

Originally, enchiladas are not vegan, as they contain regular cheese and meat. However, this recipe is very easy to veganize and it actually turns out delicious!

How long will these vegan enchiladas keep?

Although they are best when fresh, if you have leftovers you can store them in a sealed container and keep them in the fridge for 3-5 days.

Can vegan enchiladas be frozen?

Of course! To do it, wait until they are completely cool, put them in a freezer-friendly container, and keep them in the freezer for up to 3 months. I suggest you split them into individual portions so they’re easier to defrost.

To thaw, transfer them to the fridge 1 or 2 days before you eat them and reheat them in the oven.

How to serve vegan enchiladas

If you want to incorporate a little more veggies to this dish, feel free to serve your vegan enchiladas with a side of cauliflower rice or veggie stir fry.

Looking for more Mexican recipes?

Side shot of a plate of vegan enchiladas

Did you make this vegan enchiladas recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Vegan Enchiladas



  • Author:

    Iosune


  • Prep:

    40 mins


  • Cook:

    20 mins


  • Total:

    1 hour

  • 8 enchiladas 1x

  • Main Dish

  • Mexican

  • Vegan


Servings 8 enchiladas 1x


Scale


Tap or hover over number to scale servings

Vegan enchiladas, an absolutely delicious and easy Mexican recipe perfect to enjoy for lunch or dinner. Everyone will love them!

Ingredients

  • 2 cups butternut squash (400 g), peeled and cubed
  • 2 tbsp extra virgin olive oil
  • ½ onion, finely chopped
  • 1 15-ounce can black beans (425 g), drained and rinsed
  • 1 4-ounce can diced green chiles (115 g)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 8 large flour tortillas
  • 1 batch homemade red enchilada sauce, or 1 and ¾ cups of store-bought (440 ml)
  • 2 cups vegan shredded cheese (200 g), optional, see notes for a homemade alternative

Instructions

  1. Preheat the oven to 350ºF or 180ºC.
  2. Steam or boil the butternut squash for 10 to 15 minutes or until tender
  3. In the meantime, add the oil to a large skillet and cook over medium-high heat until hot. Add the onion and cook until golden brown
  4. Then incorporate the black beans, butternut squash (drained), green chiles, and spices (cumin, oregano, salt, and pepper). Stir to combine and cook for 5 minutes, stirring occasionally. Set aside.
  5. To assemble the vegan enchiladas, spread 6-8 tbsp of red enchilada sauce onto a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm).
  6. Lay out a tortilla, and spread 2 tablespoons of sauce over the surface of the tortilla. Add ⅛ of the squash and black bean filling in a line down the center of the tortilla, then sprinkle with some cheese.
  7. Roll up the tortilla and place it into the baking dish, seal side down.
  8. Assemble the remaining enchiladas. Then spread the remaining red enchilada sauce evenly over the top of the enchiladas, followed by the remaining vegan shredded cheese.
  9. Bake for 20 to 30 minutes or until the cheese is melted and the tortillas are slightly crispy on the outside.
  10. Serve immediately with a side of cauliflower rice or veggie stir fry. 
  11. Keep the leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 3 months.

Notes

  • You could use other veggies instead of the butternut squash, or even sweet potato.
  • Feel free to double the amount of black beans and omit the squash, but I suggest you don’t omit it, as it will be a healthier meal this way.
  • Any type of oil will do.
  • You can replace the black beans with any other kind of beans or legumes.
  • Omit the green chilies if you prefer your enchiladas less spicy. You could also add less red enchilada sauce if you’d like.
  • Feel free to add or omit any spices or herbs you want.
  • I like my enchiladas with flour tortillas, but corn tortillas are also a good choice.
  • If you can’t find vegan shredded cheese at your local grocery store, you can make our vegan cheese recipe and use it instead or just omit this ingredient.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 307
  • Sugar: 3.5 g
  • Sodium: 588 mg
  • Fat: 5.9 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 52.4 g
  • Fiber: 11 g
  • Protein: 13.5 g

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