Vegan Enchiladas
Ingredients
The filling
-
½
medium
white onion
-
1
medium
poblano pepper
-
8
ounces
cremini mushrooms
-
1
teaspoon
chili powder
-
½
teaspoon
ground cumin
-
½
teaspoon
sea salt
-
3
cloves
garlic
-
1
cup
cooked black beans
The sauce and tortillas
-
1½
cups
enchilada sauce
-
8
pieces
corn tortillas
The vegan cheese
-
1
recipe
Vegan Cheese
-
1
tablespoon
pickled jalapeños
For cooking
-
1
tablespoon
extra-virgin olive oil
-
1
lime
lime wedges
Garnishes
-
to taste
diced or sliced avocado
-
to taste
sliced jalapeño or serrano peppers
-
to taste
thinly sliced radishes
-
to taste
diced red onion
-
to taste
chopped fresh cilantro
Instructions
- Preheat the oven to 400°F and prepare a baking dish with oil.
- Make the vegan cheese, adding jalapeños for heat and adjusting consistency with water.
- Sauté onion, poblano, and mushrooms in olive oil, then add chili powder, cumin, and salt. Cook until soft.
- Add garlic and cook for a few more minutes, then stir in black beans and remove from heat.
- Spread enchilada sauce in the baking dish and fill each tortilla with vegan cheese and veggie filling.
- Roll the tortillas and place them seam side down in the dish, then pour remaining sauce over them.
- Cover and bake for 15 minutes, then uncover and bake for an additional 10 to 20 minutes until edges are crisp.
- If needed, loosen the cheese sauce with water and pour over the enchiladas before serving.
- Garnish with toppings and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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