Enchiladas Recipe

Corn tortillas: Soft, pliable tortillas made from corn, perfect for wrapping the filling.

Black beans: Cooked beans that add protein and a hearty texture to the dish.

Corn: Fresh or frozen kernels that provide a sweet crunch.

Salsa: A flavorful sauce made from tomatoes, onions, and peppers, adding a zesty kick.

Vegan cheese: Dairy-free cheese that melts beautifully, adding a creamy texture.

Olive oil: Used to grease the baking dish, preventing the enchiladas from sticking.

Cumin: A spice that adds a warm, earthy flavor.

Chili powder: Provides a mild heat and depth of flavor.

Garlic powder: Adds a savory, aromatic element.

Onion powder: Enhances the overall flavor with a hint of sweetness.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and complexity.

When filling the tortillas with the bean mixture, avoid overstuffing to ensure they roll up easily and maintain their shape during baking. To make the enchiladas extra flavorful, warm the tortillas briefly in a dry skillet before filling; this makes them more pliable and less likely to crack.

• Corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a softer texture or if corn tortillas are not available.

• Cooked black beans - Substitute with cooked pinto beans: Pinto beans have a similar texture and flavor profile, making them a good alternative.

• Fresh or frozen corn kernels - Substitute with canned corn: Canned corn is convenient and can be used if fresh or frozen corn is not available.

• Salsa - Substitute with enchilada sauce: Enchilada sauce provides a more authentic flavor and can be used to enhance the dish.

• Shredded vegan cheese - Substitute with nutritional yeast: Nutritional yeast adds a cheesy flavor and is a great alternative for those avoiding processed vegan cheeses.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.

• Cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.

• Chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, which can be a good alternative to chili powder.

• Garlic powder - Substitute with minced fresh garlic: Minced fresh garlic offers a more robust and aromatic flavor compared to garlic powder.

• Onion powder - Substitute with minced fresh onion: Minced fresh onion provides a stronger and more natural onion flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as an alternative to black pepper.

• Allow the enchiladas to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.

• For short-term storage, place the enchiladas in an airtight container and refrigerate. They will stay fresh for up to 3-4 days.

• To freeze, wrap each enchilada individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to reheat single portions.

• Place the wrapped enchiladas in a freezer-safe container or a resealable freezer bag. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• When ready to reheat, thaw the enchiladas in the refrigerator overnight if frozen.

• For reheating, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and bake for 20-25 minutes until heated through. Remove the foil for the last 5 minutes to allow the vegan cheese to melt and become bubbly.

• Alternatively, you can reheat individual enchiladas in the microwave. Place on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes, or until warmed through.

• If the enchiladas seem dry after reheating, add a spoonful of salsa or a drizzle of olive oil before serving to restore moisture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover with aluminum foil to prevent them from drying out. Bake for about 20 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 2-3 minutes, checking halfway through to ensure even heating. If not hot enough, continue in 30-second intervals.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or a bit of water to the pan. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, making sure they are not overlapping. Heat for 5-7 minutes, checking halfway through to ensure they are heating evenly. This method will give you a slightly crispy exterior.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the enchiladas on a toaster oven tray and cover with aluminum foil. Heat for about 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes if you prefer a crispy top.

• Oven: Used to bake the enchiladas at 375°F (190°C) until the cheese is melted and bubbly.

• Mixing bowl: Used to combine black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper.

• Baking dish: Lightly greased with olive oil and used to hold the rolled tortillas for baking.

• Measuring cups: Used to measure out the black beans, corn, salsa, and vegan cheese.

• Measuring spoons: Used to measure out the cumin, chili powder, garlic powder, onion powder, salt, and pepper.

• Spoon: Used to mix the ingredients in the mixing bowl.

• Spatula: Helpful for spreading the bean mixture evenly in the tortillas.

• Knife: Used to cut any additional ingredients if needed.

• Cutting board: Provides a surface for cutting any additional ingredients.

• Olive oil brush: Used to lightly grease the baking dish with olive oil.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Prepare the filling in advance: Mix the black beans, corn, and spices the night before to save time on the day of cooking.

Use pre-made salsa: Opt for store-bought salsa to cut down on prep time.

Pre-shredded vegan cheese: Buy pre-shredded vegan cheese to avoid the hassle of shredding it yourself.

Microwave tortillas: Warm the corn tortillas in the microwave for a few seconds to make them more pliable and easier to roll.

One-pan method: Mix the filling directly in the baking dish to reduce the number of dishes to wash.