Vegan Enchiladas
Martijn A
over 1 year ago
Delicious and flavorful vegan enchiladas filled with vegetables and topped with a savory sauce.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
300
Protein
12g
Fat
10g
Sat Fat
2g
Carbs
45g
Chole
0mg
Fiber
8g
Sugar
5g
Sodium
500mg
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 tortillas
- 1 cup enchilada sauce
- 1 cup vegan cheese, shredded
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until translucent.
- Add the bell pepper, zucchini, corn, and black beans. Cook until the vegetables are tender.
- Season with cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
- Warm the tortillas in the microwave or on a stovetop.
- Spread a spoonful of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with a scoop of the vegetable mixture and roll it up tightly.
- Place the rolled tortillas in the baking dish, seam side down.
- Pour the remaining enchilada sauce over the top of the tortillas.
- Sprinkle vegan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
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