Vegan Enchiladas
Ingredients
Enchilada Sauce
-
3
tablespoons
olive oil
-
3
tablespoons
all purpose flour
-
1
tablespoon
chili powder
-
1
teaspoon
garlic powder
-
½
teaspoon
cumin
-
½
teaspoon
dried oregano
-
½
teaspoon
salt
-
2
tablespoons
tomato paste
-
2
cups
vegetable broth
-
1
teaspoon
apple cider vinegar
Enchiladas Filling
-
1
tablespoon
olive oil
-
½
medium
red onion, chopped
-
1
medium
bell pepper, chopped
-
2
cloves
garlic, minced
-
4
cups
fresh spinach
-
1
15-ounce can
sweet corn, drained
-
2
cups
refried beans
-
to taste
salt
-
8
7-inch
flour or corn tortillas
-
for serving
avocado
Instructions
- Preheat the oven to 375°F.
- Prepare the enchilada sauce by heating olive oil in a skillet, whisking in flour, and cooking for 2 minutes.
- Add chili powder, garlic powder, cumin, oregano, salt, and tomato paste; cook until fragrant.
- Stir in vegetable broth and apple cider vinegar, bring to a boil, then simmer until thickened.
- For the filling, heat olive oil in a skillet and sauté onion, bell pepper, and garlic until soft.
- Add spinach and corn, cooking until the spinach wilts, then mix in refried beans until warm.
- Spread 1 cup of enchilada sauce in a baking dish.
- Warm tortillas in a damp paper towel in the microwave until pliable.
- Spoon ¼ cup of filling into each tortilla, roll them up, and place seam-side down in the baking dish.
- Cover with remaining sauce and bake for 15 minutes.
- Let cool for 5 minutes before serving with avocado.
Nutrition Facts (estimated)
Servings
4
Calories
642
Total fat
22g
Total carbohydrates
95g
Total protein
19g
Sodium
2303mg
Cholesterol
1mg
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