These vegan enchiladas are a delightful twist on a classic Mexican dish, perfect for a hearty dinner. Packed with black beans and corn, and smothered in rich enchilada sauce, they offer a burst of flavors in every bite. Topped with melted vegan cheese, this recipe is sure to satisfy your cravings while keeping it plant-based.
While most of the ingredients in this recipe are common, you might need to pay special attention to vegan cheese and red enchilada sauce. These items might not be staples in every household, so be sure to check the dairy-free section for the cheese and the international foods aisle for the sauce when you visit the supermarket.
Ingredients For Vegan Enchiladas Recipe
Corn tortillas: Soft, pliable tortillas made from corn, essential for authentic enchiladas.
Black beans: Protein-rich legumes that add heartiness to the filling.
Corn: Adds sweetness and texture to the filling, can be fresh or frozen.
Red enchilada sauce: A tangy, spicy sauce that coats the enchiladas, available in cans or jars.
Vegan cheese: Dairy-free cheese that melts well, providing a gooey topping.
Olive oil: Used to sauté the filling ingredients, adding richness.
Cumin: A warm, earthy spice that enhances the flavor of the filling.
Chili powder: Adds a mild heat and depth of flavor to the filling.
Garlic powder: Provides a concentrated garlic flavor without the moisture.
Onion powder: Adds a sweet, savory onion flavor to the filling.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of heat and complexity to the filling.
Technique Tip for Perfect Enchiladas
When preparing the corn tortillas for this recipe, lightly warming them in a skillet or microwave can make them more pliable and easier to roll without cracking. This step ensures that your enchiladas hold together well during baking.
Suggested Side Dishes
Alternative Ingredients
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 offer a similar texture and flavor profile, making them a suitable alternative.
frozen or fresh corn - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color, providing a different but delightful texture.
red enchilada sauce - Substitute with green enchilada sauce: Green enchilada sauce offers a tangier flavor, which can add a different dimension to the dish.
shredded vegan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great alternative for those avoiding processed vegan cheeses.
olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a neutral flavor, making it a good substitute for olive oil.
cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor, adding a citrusy note to the dish.
chili powder - Substitute with paprika: Paprika provides a milder heat and a smoky flavor, which can be a good alternative if you prefer less spiciness.
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 pungent flavor, enhancing the overall taste of the dish.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the depth of the dish.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, adding a subtle difference to the dish.
Alternative Recipes Similar to Enchiladas
How to Store or Freeze Your Enchiladas
Allow the enchiladas to cool completely before storing. This prevents condensation, which can make them 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 helps to prevent freezer burn and makes it easy to reheat single servings.
Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 2-3 months.
When ready to reheat, thaw the enchiladas in the refrigerator overnight if frozen. This ensures even reheating.
To reheat in the oven, preheat to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and bake for 20-25 minutes or until heated through.
For a quicker option, reheat in the microwave. Place the enchiladas on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes, checking halfway through.
If the enchilada sauce has thickened too much during storage, add a splash of vegetable broth or water before reheating to restore its consistency.
Garnish with fresh cilantro, avocado, or a squeeze of lime juice after reheating to enhance the flavors and add a fresh touch.
How to Reheat Leftovers
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. Heat for about 20-25 minutes or until they are warmed through and the vegan cheese is melted and bubbly again.
Microwave Method: Place the enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on high for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second increments until hot.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method can help maintain a slightly crispy texture on the tortillas.
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 about 5-7 minutes, checking halfway through to ensure they are warming evenly. This method can give the tortillas a nice, crispy edge.
Steam Method: If you have a steamer, place the enchiladas in the steamer basket and steam for about 10-15 minutes. This method helps retain moisture and keeps the enchiladas soft and tender.
Essential Tools for Making Enchiladas
Oven: Used to bake the enchiladas at the specified temperature to ensure they are cooked through and the cheese is melted and bubbly.
Mixing bowl: Needed to combine the black beans, corn, olive oil, and spices to create the filling for the tortillas.
Baking dish: Used to hold the rolled tortillas in place while they bake in the oven.
Measuring cups: Essential for accurately measuring the black beans, corn, and enchilada sauce to ensure the recipe turns out correctly.
Measuring spoons: Necessary for measuring out the spices and olive oil to achieve the right flavor balance.
Spoon: Used to mix the ingredients together in the mixing bowl and to help fill the tortillas with the mixture.
Knife: Handy for any chopping or slicing needed, such as cutting the tortillas if required.
Cutting board: Provides a safe surface for any chopping or slicing tasks.
Aluminum foil: Can be used to cover the baking dish if you want to prevent the enchiladas from browning too much on top.
Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.
Serving spatula: Useful for serving the enchiladas once they are baked and ready to eat.
Time-Saving Tips for Making Enchiladas
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 enchilada sauce: Opt for store-bought enchilada sauce to cut down on preparation time.
Pre-shredded vegan cheese: Buy 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 easier to roll.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Vegan Enchiladas Recipe
Ingredients
Main Ingredients
- 8 pieces Corn Tortillas
- 2 cups Black Beans cooked
- 1 cup Corn frozen or fresh
- 1 cup Red Enchilada Sauce
- 1 cup Vegan Cheese shredded
- 1 tablespoon Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Salt
- to taste Black Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine black beans, corn, olive oil, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- Fill each tortilla with the bean and corn mixture, then roll them up and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with vegan cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
Nutritional Value
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