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Recipe
Vegan Enchiladas
Plant-Based Fiesta: Vegan Enchiladas
4.7 out of 5
In the vibrant world of vegan cuisine, we bring you a delightful twist on the classic Mexican dish - Vegan Enchiladas. Bursting with flavors and packed with wholesome ingredients, this plant-based version will satisfy your cravings while keeping your diet in check.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Plant-based, Dairy-free, Gluten-free (if using gluten-free tortillas)
Allergens
Wheat (if using regular tortillas)
Not suitable for
Meat-based diets, Paleo diet, Ketogenic diet, Low-carb diet, Nut-free diet
Ingredients
To adapt this dish to vegan cuisine, we replace traditional ingredients like meat and cheese with plant-based alternatives. The result is a cruelty-free and delicious enchilada recipe that everyone can enjoy. We alse have the original recipe for Enchiladas, so you can check it out.
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1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 bell pepper, diced 1 bell pepper, diced
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1 zucchini, diced 1 zucchini, diced
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1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
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1 can (15oz/425g) black beans, drained and rinsed 1 can (15oz/425g) black beans, drained and rinsed
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1 can (15oz/425g) diced tomatoes 1 can (15oz/425g) diced tomatoes
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1 tablespoon (15g) chili powder 1 tablespoon (15g) chili powder
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1 teaspoon cumin 1 teaspoon cumin
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1 teaspoon paprika 1 teaspoon paprika
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Salt and pepper to taste Salt and pepper to taste
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8 small tortillas 8 small tortillas
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1 cup (240ml) enchilada sauce 1 cup (240ml) enchilada sauce
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat: 8g (Saturated Fat: 1g)
- Carbohydrates: 55g (Sugars: 8g)
- Protein: 12g
- Fiber: 12g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a large skillet, heat the olive oil over medium heat.
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3.Add the diced onion and minced garlic, sauté until fragrant and translucent.
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4.Add the bell pepper, zucchini, corn kernels, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, until the vegetables are tender.
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5.Warm the tortillas in the oven or microwave for a few seconds to make them pliable.
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6.Spoon a generous amount of the vegetable mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
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7.Pour the enchilada sauce over the rolled tortillas, ensuring they are fully covered.
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8.Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the sauce is bubbly.
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9.Garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Tortillas — If you prefer a softer texture, you can briefly dip the tortillas in warm water before filling and rolling them.
- Enchilada sauce — You can make your own vegan enchilada sauce using tomato sauce, vegetable broth, and spices if desired.
Tips & Tricks
- To add a smoky flavor, you can sprinkle some smoked paprika or chipotle powder into the vegetable mixture.
- For a cheesy touch, you can top the enchiladas with vegan cheese before baking.
- If you prefer a spicier kick, add some chopped jalapeños or a dash of hot sauce to the vegetable mixture.
Serving advice
Serve the vegan enchiladas hot, garnished with fresh cilantro. They pair well with a side of vegan sour cream or guacamole.
Presentation advice
Arrange the enchiladas on a platter, drizzle some additional enchilada sauce on top, and sprinkle with chopped cilantro for an appetizing presentation.
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