Vegan Bean & Cheese Enchiladas

Vegan Bean & Cheese Enchiladas

Hi friends! Recipe day!

I feel like I have been slacking on recipes lately because life is busy but I am really excited to bring this recipe to you because it is a favorite in our house. Easy easy vegan enchiladas. They may not be made traditional, but they are absolutely delicious and can be made in a pinch.


Recipe

  • Oven: 400 F
  • Cook Time: 30-40 minutes

You will need:

  • 1/3 cup tomato paste
  • 1/4 – 1/2 cup veggie stock or water (start with less and add more for consistency you’d like)
  • 1 clove garlic
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp cocoa powder
  • Dash of cinnamon
  • 6-8 small flour tortillas
  • Black beans – canned or homemade (I like to made homemade on the weekend and have them ready to go during the week)
  • ~1 cup of shredded vegan cheese (your choice)

To make:

  • Preheat oven to 400 F.
  • First, make your sauce. To your bullet or blender, add: tomato paste, stock/water, garlic, chili powder, salt, cumin, oregano, cocoa powder, and cinnamon.
  • To a casserole dish, add a bit of sauce to the bottom to avoid sticking. Set the rest aside.
  • In a flour tortilla, add your beans and vegan cheese. Roll up and place in your dish. Continue to do this until the casserole dish is crowded.
  • Top enchiladas with the remainder of sauce and then add more vegan cheese to the top.
  • Cover with foil and cook in 400 F oven for 30 minutes. Take off foil after 30 minutes and cook for an addition 5-10 minutes.
  • Allow to cool for a few minutes and then serve.

I love to serve these with some Spanish rice on the side. Such a fast and easy plant-based dinner! My husband and toddler LOVE these and I hope that you and yours will enjoy, too! xx bianca

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