Modern Vegan Enchiladas

About this recipe

Enjoy a dish that perfectly balances flavor and nutrition with these vibrant vegan enchiladas. Packed with a medley of fresh vegetables and seasoned to perfection, this plant-based meal is perfect for any occasion. Whether you’re a seasoned vegan or just exploring plant-based meals, these enchiladas promise satisfaction without compromise.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup canned black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 small flour or corn tortillas
• 1 cup red enchilada sauce
• 1 cup shredded vegan cheese
• Fresh cilantro, chopped, for garnish

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Heat the olive oil in a large skillet over medium heat.

3. 3

   Add the onion and garlic, sauté until translucent.

4. 4

   Stir in the bell pepper, zucchini, corn, and black beans, and cook until vegetables are tender.

5. 5

   Season with cumin, chili powder, smoked paprika, salt, and pepper.

6. 6

   Warm the tortillas on a skillet or microwave briefly.

7. 7

   Pour a small amount of enchilada sauce in a baking dish to coat the bottom.

8. 8

   Fill each tortilla with the vegetable mixture, roll tightly, and place seam side down in the dish.

9. 9

   Cover with remaining enchilada sauce and sprinkle with vegan cheese.

10. 10

    Bake for 20-25 minutes until cheese is melted and bubbly.

11. 11

    Garnish with fresh cilantro and serve warm.