VEGAN ENCHILADAS
These vegan enchiladas with black beans and bell peppers are super delicious and satisfying! And they are really easy to make, so they make a great weeknight dinner for the whole family!
Provided by Sina
Categories Entrée
Time 40m
Number Of Ingredients 23
Steps:
- Finely chop the onion and cut the bell peppers into small pieces.
- Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
- Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
- Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
- Fill the tortillas with the bean bell pepper mixture and roll them up.
- Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
- Now make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.
- Pour the enchilada sauce over the enchiladas and spread evenly.
- Sprinkle with vegan cheese.
- Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don't like fresh cilantro, you can replace it with parsley. Serve immediately.
Nutrition Facts : Calories 277 kcal, Carbohydrate 35 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Sodium 235 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
VEGAN ENCHILADAS RECIPE BY TASTY
Here's what you need: vegetable oil, flour, chili powder, dried oregano, garlic powder, salt, tomato paste, vegetable broth, white onion, bell pepper, zucchini, salt, pepper, black beans, olive, green onion, cilantro, corn tortillas, avocado, raw cashews, water, lemon juice, salt
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
- Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
- Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
- Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
- Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 81 grams, Fat 46 grams, Fiber 13 grams, Protein 13 grams, Sugar 14 grams
VEGETARIAN ENCHILADAS RECIPE BY TASTY
You won't miss the meat in these hearty vegetarian enchiladas! Sweet potatoes and black beans are cooked with garlic, onion, and spices, then wrapped in tortillas and baked with enchilada sauce and lots of shredded Mexican cheese for a melty, saucy dish you won't be able to resist.
Provided by Tasty
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
- Bake the enchiladas for about 10 minutes, until the cheese has melted.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 764 calories, Carbohydrate 99 grams, Fat 27 grams, Fiber 14 grams, Protein 29 grams, Sugar 18 grams
BEEF ENCHILADAS RECIPE BY TASTY
Enchiladas, anyone? Seasoned ground beef and black beans are rolled in tortillas, then baked with enchilada sauce and shredded Mexican cheese for a melty, saucy meal that's bound to become a weeknight favorite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
- Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
- Bake until the cheese has melted, about 10 minutes.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 984 calories, Carbohydrate 79 grams, Fat 46 grams, Fiber 11 grams, Protein 58 grams, Sugar 11 grams
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