Description
A delicious and healthy vegan version of enchiladas packed with flavor and plant-based ingredients.
Ingredients
Scale
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 8 corn tortillas
- 2 cups vegan cheese, shredded
- 2 cups enchilada sauce
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, sauté onion, garlic, and bell pepper until soft.
- Add black beans, corn, cumin, and chili powder. Cook for 5 minutes.
- Warm tortillas to make them pliable.
- Fill each tortilla with the bean mixture and roll tightly.
- Place enchiladas seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with vegan cheese.
- Bake for 20 minutes until sauce is bubbly.
- Garnish with fresh cilantro before serving.
Notes
- You can use flour tortillas if preferred.
- For extra spice, add diced jalapeños.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg