Mouthwatering Vegan Enchiladas: A Healthy Spin on a Classic Dish

Ingredients

2 tablespoons olive oil
1 small red onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 cups mushrooms, sliced
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1 can (15 ounces) black beans, drained and rinsed
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper to taste
2 cups enchilada sauce
12 small corn tortillas
2 cups vegan shredded cheese
1 avocado, sliced
1/4 cup fresh cilantro, chopped

Steps and instructions

Preheat your oven to 375 degrees Fahrenheit.
In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and garlic and sauté until the onion becomes translucent.
Add the bell pepper, zucchini, mushrooms, and corn to the skillet. Continue to cook for 5-7 minutes, or until the vegetables are softened.
Add the black beans, chili powder, cumin, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes.
Pour 1 cup of enchilada sauce into the bottom of a large baking dish and spread it out evenly.
Warm the corn tortillas in the microwave for about 30 seconds to make them more pliable. Then, add a scoop of the vegetable and bean mixture to the center of each tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining cup of enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the vegan cheese on top.
Bake for 20 minutes, or until the cheese is melted and the sauce is bubbling.
Before serving, top the enchiladas with sliced avocado and chopped cilantro.

Tools for making

Large skillet - Used to sauté the vegetables.
Baking dish - Used to bake the enchiladas in the oven.
Microwave - Used to warm the corn tortillas.
Knife - Used to dice the onion, bell pepper, and zucchini.
Cutting board - Used as a surface for chopping vegetables.
Spatula - Used for stirring and flipping ingredients in the skillet.
Measuring spoons - Used to measure the chili powder, cumin, and salt.
Oven - Used to bake the enchiladas.

Recipe variations

Use different vegetables such as sweet potatoes, spinach, or cauliflower instead of mushrooms and zucchini.
Swap the corn tortillas for flour tortillas for a different texture.
Add a meat substitute such as crumbled tofu, tempeh, or plant-based ground meat to make it more protein-rich.
Experiment with different types of vegan cheese like vegan cheddar, mozzarella, or pepper jack.
Add a layer of vegan sour cream or cashew cream on top of the enchiladas before baking.
Try different enchilada sauces such as green salsa or mole sauce.
Garnish with sliced jalapeños or diced tomatoes for an extra kick of flavor.
Include some chopped fresh vegetables like tomatoes, lettuce, or red cabbage as a topping.
Serve the enchiladas with a side of vegan guacamole or salsa for dipping.
For a gluten-free option, use gluten-free corn tortillas or wrap the filling in lettuce leaves instead.

Recipe overview

Indulge in these delicious Vegan Enchiladas, a perfect comfort meal that doesn't compromise on flavor or satisfaction. They are filled with a hearty mix of sautéed vegetables and black beans, all wrapped in soft corn tortillas. The enchiladas are then smothered in tangy enchilada sauce and topped with melted vegan cheese. Finally, they're garnished with fresh avocado slices and chopped cilantro. This recipe is not only vegan but also gluten-free, making it a great choice for a variety of dietary needs. Whether you're a vegan or not, these enchiladas are sure to please. So, roll up your sleeves, prepare your tastebuds, and dive into a dish that's as fun to make as it is to eat!

Common questions

Can I use a different type of oil instead of olive oil? Yes, you can use any other cooking oil of your choice, such as vegetable oil or avocado oil.
Can I use different vegetables in this recipe? Absolutely! Feel free to customize the recipe by using your favorite vegetables or whatever you have on hand.
Can I use flour tortillas instead of corn tortillas? Yes, you can use flour tortillas if you prefer. Just keep in mind that the texture and flavor will be slightly different.
Can I make this recipe gluten-free? Yes, by using gluten-free corn tortillas and ensuring that the enchilada sauce and vegan cheese are also gluten-free, you can make this recipe gluten-free.
Can I prepare the enchiladas ahead of time? Yes, you can assemble the enchiladas ahead of time and refrigerate them until you are ready to bake. Just make sure to add a few extra minutes to the baking time.
Can I freeze the leftovers? Certainly! You can freeze any leftover enchiladas in an airtight container for up to 3 months. Thaw them in the fridge overnight before reheating.
What can I serve with these enchiladas? These enchiladas can be served with a side of rice, guacamole, salsa, or a fresh salad to complete the meal.

Serving dishes and utensils

Baking dish - A large baking dish is needed to hold the enchiladas while they bake.
Skillet - A large skillet is used to sauté the vegetables and beans for the filling.
Mixing spoon - A mixing spoon or spatula is helpful for stirring the ingredients in the skillet.
Microwave - The microwave is used to warm the corn tortillas and make them more pliable.
Knife - A knife is needed for dicing the onion, mincing the garlic, and slicing the vegetables.
Cutting board - A cutting board provides a surface for chopping and preparing the ingredients.
Oven - The oven is used to bake the enchiladas to perfection.
Serving spatula - A serving spatula or tongs can be used to lift the enchiladas out of the baking dish and onto plates.

Origin stories

Enchiladas, a beloved dish known for its spicy flair and comforting warmth, hail from Mexico. Its roots trace back to Mayan times where people in the Valley of Mexico would roll tortillas around small fish. The term "enchilada" itself, deriving from the Spanish word "enchilar" meaning "to add chili pepper to", didn't come into play until the 19th century during the era of Mexican cookbooks. In its traditional form, this dish features corn tortillas rolled around a filling and smothered in chili pepper sauce. The vegan enchilada, a delightful twist on the original, replaces meat and dairy with plant-based alternatives, without compromising on the fiery taste and hearty satisfaction that enchiladas are known for. Indeed, the vegan enchilada demonstrates the versatility and adaptability of this centuries-old dish, continuing its legacy in a way that accommodates modern dietary preferences.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.