What Makes This Recipe So Good
It has all the intense flavors of traditional enchiladas, but are entirely vegan! A homemade enchilada sauce tastes extra special atop hand-rolled and stuffed tortillas. They’re loaded with veggies and an assortment of plant-based ingredients!They’re a total crowd-favorite! No one ever misses the meat or cheese in this Mexican-inspired vegan dish. Make a double batch of vegan enchiladas for friends and family, and be prepared for second helpings!It’s a comforting meal, made healthy! Warm spices and creamy refried beans make this lunch or dinner recipe oh-so comforting. While plenty of veggies such as corn, spinach, and bell peppers keep things light and healthy!
Key Ingredients
Vegetable Broth – This simple vegan swap replaces the chicken broth found in most traditional red enchilada sauce recipes. It’s the base to our sauce, and helps to amp up the flavor. Though if you’re not vegan or vegetarian, you can use chicken or beef broth instead. Refried Beans – Any canned refried beans will work in this recipe, though I prefer these homemade refried beans! The refried beans also pack in a ton of delicious flavor, as well as a perfectly creamy texture. Not to mention, beans contain lots of protein and will keep you feeling full and satisfied until your next meal! Tortillas – Either corn or flour tortillas will work in this vegan enchiladas recipe. Whichever tortillas you use, I recommend wrapping them in a damp paper towel and microwaving them for about 1 minute or until pliable. By warming the tortillas, they will be much easier to roll around the filling without tearing!
Chef’s Tips
You can freeze this meal for up to 3 months! To do this, prepare the recipe as instructed, and right before baking, wrap them tightly in plastic wrap and foil. Then, once ready to eat, defrost the tray of enchiladas in the fridge before baking as instructed.Feel free to add extra veggies into the filling! Some cauliflower rice, or finely chopped mushrooms would make delicious and healthy additions to this recipe.If not vegan, top these enchiladas with a sprinkling of shredded cheese before baking. Or, for a more authentic touch, sprinkle on a little queso blanco after baking. And, be sure to finish everything off with a bit of fresh chopped cilantro – yum!
More Easy Vegan Recipes You’ll Love
Vegan Potato SoupPinto Bean SoupLemongrass Tofu with Red Thai Chili PeppersVegan Fried “Chicken”How to Cook TempehVegan Latkes
