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Made with all whole food ingredients, including easy plant "meat", black beans, and vegan cheese sauce. These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, nut-free, perfect for lunch or dinner and very tasty.
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Ingredients requirements of Vegan enchiladas:
- Get 1 tablespoon for avocado (or olive) oil
- You need 1 teaspoon minced garlic
- Get 1/2 cup for chopped red onion
- Need 1 cup of corn
- Provide 1 cup - chopped red bell pepper
- Prepare 2 cups chopped zucchini
- Get 2 cups of chopped yellow squash
- Take 8 for organic corn tortillas
- Give for Vegan green sauce or salsa
Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions. These black bean vegan enchiladas are packed with complex flavors, plenty of nutrition and antioxidants. Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner!
Vegan enchiladas making process:
- Preheat oven to 400.
- Chop veggies and mix in oil, garlic and seasonings of your choice (I used salt, pepper and Trader Joe’s 21 seasoning salute), then spread veggies out onto a baking sheet.
- Roast veggies for 30-40 minutes (depending on preference), I like my veggies slightly charred
- Once veggies are roasted remove, set aside and lower oven temp to 350.
- Fill warmed/softened organic corn tortillas with veggie filling and cooked black beans (I like Trader Joe’s canned Cuban black beans).
- Top enchiladas with green sauce or salsa of your choice. Good Foods Avocado salsa works perfect
- Bake enchiladas for 15-20 minutes
- Serve enchiladas with brown rice or desired starch and enjoy
Vegan enchiladas are absolutely flavorsome and so are many other recipes for this zesty Mexican meal. I've created other enchiladas dishes for every taste. I first made vegan enchiladas with 'cheeze' sauce almost a year ago and Eric has been gushing Now that is a good vegan enchilada! For this version, I made a creamy green sauce made from. Everyone I've made these vegan enchiladas for loves them, and the best part is that they're vegan & gluten-free!
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