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vegan-pasilla-enchiladas-recipe

Vegan Pasilla Enchiladas

Delicious vegan enchiladas with a smoky pasilla pepper sauce.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 8 pieces Corn tortillas
  • 2 cups Black beans cooked
  • 1 cup Corn kernels fresh or frozen
  • 1 cup Pasilla pepper sauce see instructions
  • 1 cup Vegan cheese shredded

Pasilla Pepper Sauce

  • 4 pieces Pasilla peppers dried
  • 2 cups Vegetable broth
  • 1 piece Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Olive oil
  • to taste Salt

Instructions 

  1. 1. Preheat oven to 350°F (175°C).
  2. 2. To make the pasilla pepper sauce, remove stems and seeds from pasilla peppers. Soak them in hot water for 20 minutes until soft.
  3. 3. In a blender, combine soaked pasilla peppers, vegetable broth, onion, garlic, and olive oil. Blend until smooth. Season with salt to taste.
  4. 4. In a frying pan, heat a little oil and lightly fry each tortilla until soft. Set aside.
  5. 5. Fill each tortilla with black beans, corn, and a bit of vegan cheese. Roll up and place seam-side down in a baking dish.
  6. 6. Pour pasilla pepper sauce over the enchiladas and sprinkle with remaining vegan cheese.
  7. 7. Bake for 20 minutes until heated through and cheese is melted.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 700mg | Fiber: 12g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 4mg

Keywords

Enchiladas, Vegan
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