The Tastiest Vegan Enchilada Recipe
This vegan enchilada recipe might be the tastiest vegan enchilada recipe of all time. It’s packed with nutrient-dense vegetables and has tons flavor.
Ingredients
- 8 large flour or corn tortillas
- 2 cans enchilada sauce, 10 ounces cans, Casa Fiesta brand
- 2 tablespoons butter, Earth Balance
- 2 tablespoons olive oil
- 1 cup sweet potato, diced small
- 1 cup white onion, diced small
- 3 cloves garlic, minced
- 1 cup red bell pepper, diced small
- 1 cup zucchini - scrape out the seeds and soft center with a spoon. , Then dice to a medium size - about the size of a quarter.
- 1 cup button or baby bella mushrooms, About 4 ounces, rinsed and sliced
- 1 can black beans , 15 ounce can, rinsed and drained
- salt and pepper, to taste
Toppings:
- 1 large tomato, diced small
- 1 medium jalapeno, sliced into rounds or diced small
- ¼ cup black olives, rinsed, drained and minced
- ½ cup avocado, peeled and sliced
- ¼ cup scallions, chopped
- 1 ripe lime , cut into wedges
- 1 cup shredded mozzarella cheese , Daiya brand
- 2 tablespoons cilantro, chopped fresh
- red pepper flakes, optional
Equipment
- 9x13 inch baking dish
- 2 saute pans
- 1 mixing bowl
- colander
Instructions
- Preheat your oven to 350 degrees.
- In a large sauté pan over medium heat add the vegan butter and olive oil.
- Cube your sweet potato into evenly sized pieces and add it to the pan. Let the sweet potato cook for a few minutes. **Add the sweet potato first because it can take longer to cook than all of the other veggies. **
- Next, add the onion and garlic to the pan with the sweet potato. Simmer until the onion is translucent.
- Next, add the diced red bell pepper, mushrooms, and zucchini.Season with salt and pepper.
- Next, you'll add the black beans. Let everything simmer over low heat for 10-15 minutes.
Assemble the enchiladas:
- Gently spray a 9 x 13-inch baking dish with cooking spray. Open one can of the enchilada sauce and pour about 1/2 cup of enchilada sauce into the bottom of the baking dish. Set aside.
- Grab a large mixing bowl and pour the remaining sauce from the first can into the bowl along with the second can of sauce.
- Take 1 tortilla at a time and gently dip it into the enchilada sauce. Making sure to completely cover the tortilla.
- Fill the tortilla with a scoop of the veggie mixture and roll it closed. Place the rolled tortilla in the greased baking dish.
- Repeat until all of the tortillas are filled. Pour any remaining enchilada sauce over the rolled tortillas.
- Top the tortillas with a cup of the vegan shredded mozzarella. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5 minutes. (broil for 1-2 minutes to get the cheese extra melty)
- Top with your favorite toppings. I used sliced jalapeno, diced avocado, chopped cilantro, diced black olives, diced fresh tomato and a squeeze of fresh squeezed lime juice.
- Serve and ENJOY!
Nutrition
Serving: 2enchiladas, Calories: 583kcal, Carbohydrates: 66g, Protein: 20g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 804mg, Potassium: 982mg, Fiber: 12g, Sugar: 11g, Vitamin A: 6871IU, Vitamin C: 72mg, Calcium: 271mg, Iron: 5mg