Vegan Enchiladas Recipe

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small red onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 small corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded vegan cheese
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a drizzle of oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
3. Add the minced garlic, cumin, chili powder, and salt. Stir to combine and cook for another 2 minutes.
4. Add the black beans and corn to the skillet. Mix well and let the filling cook for an additional 5 minutes.
5. Warm the corn tortillas slightly to make them more pliable. You can do this in a microwave wrapped in a clean, damp kitchen towel or heat them briefly on a skillet.
6. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
7. Spoon about 1/4 cup of the bean and corn mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded vegan cheese.
9. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
10. Garnish with fresh cilantro and avocado slices before serving.

Helpful Tips

For a more refreshing twist, add chopped tomatoes and diced jalapeños to the bean and corn filling. If you’re new to making enchiladas, ensure the tortillas are warm to prevent them from cracking when rolled. For a gluten-free version, ensure you use certified gluten-free tortillas and enchilada sauce.

Storage Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Ingredient Substitutions

If you don’t have black beans, pinto beans or kidney beans make great substitutes. For a spicier kick, add a dash of hot sauce or extra chili powder to the enchilada sauce.

Pairings

These vegan enchiladas pair beautifully with a tangy side salad, cilantro lime rice, or a refreshing homemade guacamole. A chilled glass of hibiscus iced tea or a citrusy mocktail would complement this dish perfectly.