Ingredients
Enchilada Sauce
- 2 tbsp vegetable oil
- 2 tbsp all-purpose
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 500 ml vegetable broth
- salt to taste
- pepper to taste
Filling
- 300 g black beans cooked and drained
- 200 g corn kernels (fresh, frozen, or canned)
- 1 small onion finely chopped
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp vegetable oil for sautéing
- salt to taste
- pepper to taste
Enchiladas
- 8 small corn tortillas
- 200 g vegan cheese shredded
- fresh cilantro for garnish (optional)
- Jalapeños sliced, for garnish (optional)
Instructions
Prepare the Enchilada Sauce:
- In a medium saucepan, heat the vegetable oil over medium heat.
- Add the flour and whisk continuously for about 1-2 minutes until it turns golden brown.
- Stir in the chili powder, ground cumin, paprika, garlic powder, and onion powder. Cook for an additional minute, continuing to whisk.
- Gradually add the vegetable broth while whisking to prevent lumps from forming.
- Simmer the sauce for about 10-15 minutes, or until it thickens. Season with salt and pepper to taste. Set aside.
Prepare the Filling:
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and garlic, sauté for 2-3 minutes until they become translucent.
- Add the diced red bell pepper, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until the pepper softens.
- Stir in the cooked black beans and corn kernels. Cook for an additional 2-3 minutes, then remove from heat.
Assemble the Enchiladas:
- Preheat your oven to 180°C (350°F).
- Warm the corn tortillas briefly in a microwave or skillet to make them pliable.
- Spoon a portion of the bean and corn mixture onto each tortilla, then roll them up tightly.
- Place the rolled enchiladas seam side down in a baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the vegan cheese over the top.
Bake and Serve:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes, or until the enchiladas are heated through, and the cheese is melted.
- Garnish with fresh cilantro and sliced jalapeños if desired.
- Serve the vegan enchiladas hot and enjoy!These vegan enchiladas make a delicious and satisfying meal. Adjust the spice levels to your preference by adding more or less chili powder and jalapeños. Enjoy!
Nutrition Facts
Vegan enchiladas
Serving Size
1 Serving
Amount per Serving
Calories
580
% Daily Value*
Fat
28
g
43
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
4
g
Sodium
1170
mg
51
%
Potassium
614
mg
18
%
Carbohydrates
72
g
24
%
Fiber
15
g
63
%
Sugar
6
g
7
%
Protein
14
g
28
%
Vitamin A
2239
IU
45
%
Vitamin C
41
mg
50
%
Calcium
129
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.