Enchiladas are one of my favorite dishes to make – they’re beyond easy, nearly impossible to mess up, and packed with flavor. Growing up, I loved a cheesy enchilada topped with a heaping mount of sour cream. Now that I am vegan (and more aware of my food choices), I wanted to take a different approach to enchiladas and make them a lighter, veggie-filled dinner option that vegans and non-vegans alike would enjoy. The recipe below is packed with fresh flavors, and you can make it in less than an hour! Next taco Tuesday, skip the tacos and make these instead – they are a certified crowd pleaser.
- 1 package whole wheat tortillas (I got mine at Trader Joe’s)
- 1 bottle of enchilada sauce (I also got mine at Trader Joe’s)
- 1 tbsp oil (I prefer avocado oil)
- 1/2 red onion, diced
- 3 cloves of garlic, diced
- 1 can black beans
- 2 bell peppers, chopped (I used yellow and red)
- 1 handful of broccoli
- 1 handful of crimini mushrooms, sliced
- 2 cups spinach
- 1 tbsp cumin
- 2 tsp cinnamon
- 1 tbsp red pepper flakes
- salt and pepper to taste
- cilantro to taste
- 1/4 cup cashew yogurt, plain and unsweetened
- 1 handful of cherry tomatoes, chopped
- Begin by preheating your oven to 400 degrees.
- Next, dice your onion and add it to an pan with your oil of choice. Heat over medium for approx. 4 minutes.
- While the onions cook down, dice your garlic cloves, chop your bell peppers and mushrooms, and slice your broccoli into small pieces. Add them to the pan with the onions and cover.
- After about 8 minutes, remove the cover, add your spices and spinach, and cover again for 2 minutes.
- Once the vegetables are cooked and seasoned, open your can of black beans, drain them, and add them to the pan. Add in 2 tbsp of enchilada sauce as well. Stir until combined.
- Next, get out a glass 9 x 13 baking dish. Add about 3 tbsp of enchilada sauce to the pan, making sure the bottom and sides have a thin coating.
- After the dish is coated, heat up your tortillas (I put them in the microwave for 15 seconds)
- With your heated tortillas, add your vegetable & black bean filling to the tortilla, tuck in the edges, and roll. Add to the baking dish and repeat.
- Once your dish is filled up, top the enchiladas with the rest of the enchilada sauce. Bake for 20 minutes.
- While the enchiladas are in the oven, chop your cherry tomatoes and prep your cilantro. Set aside.
- Finally, remove the enchiladas from the oven (let them rest for 5 minutes), and top with yogurt, tomatoes, cilantro and enjoy!
- If you did want to add cheese to this recipe, stir in 1/4 a cup with the veggie & black bean mix, and add the rest to the top of the enchiladas. Broil for 3 minutes after the 20 minutes of bake time to get a perfectly melted cheesy topping
- To make this more filling, mix in half a block of tofu to the veggie & black bean mix
- Diced avocado is the perfect substitute for the yogurt topping
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