Get ready to indulge in these delicious Vegan Enchiladas that are bursting with flavor and goodness! Perfect for a cozy dinner or a fun gathering, these enchiladas are easy to make and absolutely satisfying.
Tips for Success
Don’t rush the cooking of the veggies – this part’s so satisfying when they’re tender and flavorful! And feel free to mix and match your toppings for a personalized touch.
Why You’ll Love It
With creamy vegan cheese and a hearty filling, you’ll be coming back for seconds. Trust me, you’ll love it!
Ingredients
- Vegan Cheese:
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- Topping Options:
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Instructions
- Preheat oven:
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Step 1- Preheat the oven: Preheat the oven to 400°F and oil a 9x13-inch baking dish.
- Prepare the vegan cheese:
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Step 2- Prepare the vegan cheese: 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.
- Cook the filling:
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Step 3- Cook the filling: 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.
- Assemble the enchiladas:
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Step 4- Assemble the enchiladas: 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.
- Serve the enchiladas:
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Step 5- Serve the enchiladas: 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.
Nutrition
- Calories: 320, Fat: 10g, Carbs: 48g, Protein: 12g
Cooking techniques
Roasting vegetables, baking, and assembling.
Variations or substitutions
Feel free to swap out the black beans for lentils or chickpeas. You can also use different types of peppers based on your heat preference!
Storage tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Notes
For a spicier kick, add more jalapeños or serve with hot sauce!
