Vegan Enchiladas
Ultimate homemade vegan enchiladas with black beans and topped with the most luscious cheesy vegan cashew enchilada sauce.
Servings: 10
Ingredients
- 1 large onion diced
- 10 large garlic cloves minced
- 1 large green pepper diced
- 1 tablespoon olive oil
- 1 cup frozen corn kernels
- 10 flour tortillas
- 1 15 oz can black beans, drained
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- ¾ teaspoon chili powder
- juice of 1 small lime
- salt and pepper to taste I used ½ tsp each
For the topping
For serving
- fresh limes
- sliced avocado
- cilantro
Instructions
- Make one batch of vegan queso in a blender according to the recipe instructions
- Preheat oven to 375 degrees
- To a large skillet, add the onion, garlic, bell pepper, and olive oil. Cook over medium heat for 6 - 8 minutes, until onion is translucent
- Add the frozen corn and cook another 4 - 5 minutes, until warmed
- Add drained black beans, ¼ cup of the vegan queso, paprika, cumin, chili powder, and lime juice. Salt and pepper to taste (I used ½ tsp each)
- Warm tortillas in the microwave on a plate before assembling. This will help them not break when you roll them.
- Grease 9 by 13 baking dish with olive oil spray
- Assemble enchiladas and roll them up, then place them in the baking dish
- Top the enchiladas with the remaining vegan queso, and use a rubber spatula to spread it evenly on top
- Bake at 375 degrees for 20 - 25 minutes
- Serve topped with avocado, cilantro, and fresh lime juice on top!
Notes
Making them less spicy
These are not overly spicy, but they do have a kick to them. For a less spicy enchilada, use less of the smoked paprika or leave it out all together.How to make gluten free vegan enchiladas
To make this recipe gluten free, use gluten free tortillas. The rest of the recipe is gluten free already.Nutrition
Calories: 290kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 568mg | Fiber: 7g | Sugar: 7g