Why You’ll Love this Vegan Enchiladas Recipe
If you’re looking for a hearty and flavorful meal, you’ll love this vegan enchiladas recipe. It’s packed with vibrant veggies and protein-rich beans, making it satisfying and nutritious.
I appreciate how easy it’s to customize the filling based on what I’ve on hand. Plus, the combination of enchilada and spaghetti sauce creates a deliciously unique flavor that keeps me coming back for more.
The best part? It’s perfect for meal prep, allowing me to enjoy leftovers throughout the week. Trust me, this dish will impress both vegans and non-vegans alike, making it a crowd-pleaser at any dinner!
Ingredients of Vegan Enchiladas
When it comes to whipping up a delicious meal that’s both satisfying and plant-based, these vegan enchiladas really take the cake—or should I say, the tortilla? With a colorful medley of ingredients like zesty zucchini, hearty potatoes, and protein-packed beans, this dish isn’t just a feast for the eyes but a delight for your taste buds, too.
Whether you’re cooking for yourself or hosting some friends, you’ll appreciate how versatile these enchiladas can be. So, let’s explore the ingredients you’ll need to get started on this tasty journey.
Ingredients for Vegan Enchiladas:
- 12 corn tortillas
- 1 cup onion (chopped)
- 1 cup potato (boiled and diced)
- 1 cup canned beans (any variety you like)
- 1 cup zucchini (diced)
- 1 cup olives (sliced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon Lawry’s Seasoned Salt
- 2 cups enchilada sauce (canned)
- 2 cups spaghetti sauce (from a jar)
- Nonstick cooking spray
Now, as you gather your ingredients, keep in mind that there’s room for creativity here. Don’t have zucchini? No problem! You can swap it out for bell peppers or even some leafy greens like spinach.
The beauty of this recipe is that it’s incredibly forgiving. If you prefer black beans over pinto beans, go for it! Just remember, the more colorful your filling, the more fun your enchiladas will be.
And if you’re feeling adventurous, why not throw in some spices that tickle your fancy? Cooking is all about making it your own, right? So, don your apron, and let’s get ready to make some magic in the kitchen.
How to Make Vegan Enchiladas
Alright, let’s plunge into making these scrumptious Vegan Enchiladas. First things first, take 1 cup of potato and boil or steam it until it’s almost done but still firm. You don’t want mushy potatoes here, trust me. Once they’ve cooled just enough to handle, peel the skin off (if you want—it’s totally optional) and chop them into small cubes.
While you’re at it, grab 1 cup of onion and sauté it in 2 tablespoons of olive oil until it’s nice and transparent. Sprinkle in a bit of salt, 1 teaspoon of oregano, and 1 teaspoon of Lawry’s Seasoned Salt while the onions are cooking. This will add that lovely flavor base we’re aiming for.
Now that your potatoes and onions are ready, it’s time for the fun part. In a large mixing bowl, combine those diced potatoes, 1 cup of your favorite canned beans (I usually go with black or pinto), 1 cup of diced zucchini, and 1 cup of sliced olives. Feel free to get creative here, maybe throw in some extra veggies if you’re feeling adventurous. Mix everything together and adjust the seasoning with more salt or oregano to your liking.
In a separate bowl, combine 2 cups of enchilada sauce with 2 cups of spaghetti sauce. Yes, you read that right—spaghetti sauce! It adds a nice twist.
Now, let’s talk tortillas. You’ll need 12 corn tortillas for this recipe. If you want them soft and easy to roll, heat a drop of oil in a nonstick skillet and warm each tortilla for a few seconds on each side. This makes the rolling part much easier, trust me.
Once you’ve got your tortillas prepped, take a spoonful of the sauce and spread it on a tortilla, add about 1/4 cup of your veggie-bean mixture, and roll it up tightly. Place each rolled enchilada seam-side down in a greased baking dish. After all your tortillas are filled and cozy in the dish, cover them with the remaining sauce, adding as much as your heart desires.
Now, it’s time for the oven magic. If you want a bit of a crispy top, bake at 350°F uncovered for 20-25 minutes. If softness is your goal, cover the dish with foil and bake for 45-50 minutes. The aroma wafting through your kitchen will have you salivating, trust me.
Once they’re out of the oven, garnish with some lettuce, chopped tomatoes, and avocados for that perfect finishing touch. Dig in and relish the delightful flavors of your homemade vegan enchiladas. They may just become your new favorite comfort food.
Vegan Enchiladas Substitutions & Variations
While sticking to the classic recipe for Vegan Enchiladas is great, there’s plenty of room for creativity when it comes to substitutions and variations.
For instance, swap out the beans for lentils or chickpeas for a different texture. You can also try different vegetables like bell peppers or mushrooms. Instead of corn tortillas, use spinach or whole wheat tortillas for a twist.
If you want added creaminess, consider using avocado or cashew cream. For the sauce, I love experimenting with green enchilada sauce or even homemade salsa.
The possibilities are endless, so feel free to get creative with your enchiladas!
What to Serve with Vegan Enchiladas
To elevate your vegan enchiladas, consider serving them with a rejuvenating side salad.
I love combining crisp greens like romaine or spinach with cherry tomatoes and cucumbers for a revitalizing crunch. A zesty lime vinaigrette adds a fantastic kick that pairs perfectly with the enchiladas.
If you’re in the mood for something heartier, guacamole and tortilla chips make a delightful accompaniment. You can also whip up some cilantro-lime rice for a filling side dish.
These options not only complement the flavors of the enchiladas but also add texture and variety to your meal. Enjoy your delicious spread!
Additional Tips & Notes
When you’re preparing vegan enchiladas, remember that a little preparation can go a long way in enhancing the final dish.
I like to chop all my veggies ahead of time, which saves me a lot of hassle when I’m ready to assemble. Don’t hesitate to get creative with your fillings; adding ingredients like bell peppers or corn can elevate the flavor.
If you want extra creaminess, consider topping with avocado or a dollop of vegan sour cream after baking.
Finally, let the enchiladas sit for a few minutes before serving. It makes slicing easier and allows the flavors to meld beautifully!