How To Make Vegan Enchiladas
Try these flavorful crispy vegan enchiladas with refried beans topped onto corn tortillas for a hearty and filling vegan meal.
Serves:
Ingredients
For Enchilada Sauce:
- 1tbspgrapeseed oil
- ½largewhite oniondiced
- 3clovesgarlicminced
- 15oztomato sauce(1 can)
- 1canchipotle pepper in adobochopped, plus 1 tsp adobo sauce
- ½cupwater or vegetable broth
- 1tbspmaple syrupplus more to taste if needed
- Sea salt and black pepperto taste
For Enchilada Filling:
- 1tbspgrapeseed oil
- ½largewhite oniondiced
- 1pcpoblano pepperseeds removed, diced
- sea saltto taste
- black pepperto taste
- 15ozvegetarian refried beansor pinto beans, well-drained
- 8white corn tortillaor yellow corn tortilla
Instructions
Enchilada Sauce:
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Heat a large skillet over medium heat. Once hot, add the oil, onion, and garlic. Cook, stirring frequently, until soft and translucent, 4 to 5 minutes.
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Add the tomato sauce, chipotle pepper, adobo sauce, maple syrup, and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering).
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Transfer the sauce to the bowl of a blender (optional) and blend well. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and/or maple syrup for sweetness if needed. Set aside.
Enchilada Filling:
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Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350 degrees F.
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Once the skillet is hot, add the oil, onion and poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent, and the pepper has a bit of color, about 3 to 4 minutes.
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Add the refried beans and stir/mash to combine. Add ⅓ cup of the enchilada sauce for extra flavor. Taste and adjust the seasonings as needed. Remove from the heat and set aside.
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Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds.
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Pour a bit of sauce into the bottom of a 9 x 13-inch (3-quart) baking dish. Spread to coat.
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Take one corn tortilla and lay it down in the dish. Fill with a modest amount of filling (keeping in mind there needs to be enough for 8 to 10 tortillas), then roll up the tortilla. Place the seam-side down at one end of the dish. Continue until all the tortillas are filled and wrapped, adding more sauce as needed.
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Pour the remaining sauce over the top of the enchiladas in a stripe down the middle. Brush/spray the edges with oil for crisp edges (optional).
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Bake at 350 degrees F for 15 to 20 minutes, or until warmed through. Top with desired toppings and serve.
Nutrition
- Calories: 310.82kcal
- Fat: 8.28g
- Saturated Fat: 0.91g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.40g
- Polyunsaturated Fat: 5.47g
- Carbohydrates: 51.81g
- Fiber: 10.94g
- Sugar: 11.78g
- Protein: 10.56g
- Sodium: 1717.23mg
- Calcium: 243.86mg
- Potassium: 951.20mg
- Iron: 9.21mg
- Vitamin A: 411.00µg
- Vitamin C: 81.86mg
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