Enchiladas (Vegan)
Ingredients:
- 12 corn tortillas
- 344 g (2 cups) cooked black beans or vegan meat crumbles
- 480 ml (2 cups) enchilada sauce
- 169.5 g (1 1/2 cups) vegan cheddar-style shreds
- 80 g (1/2 cup) diced onion
- 30 ml (2 tbsp) neutral oil
- Fresh cilantro, for garnish
- Vegan sour cream, for serving
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Briefly fry or steam each tortilla before filling it — this makes them pliable enough to roll without cracking; skipping this step often leads to torn tortillas.
Instructions:
- Preheat & Sauce the Dish: Preheat the oven to 375°F (190°C) and spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Soften the Tortillas: Heat the oil in a small pan and lightly fry each tortilla for a few seconds per side to soften. Alternatively, warm them in the microwave wrapped in a damp towel.
- Fill & Roll: Fill each tortilla with black beans, diced onion, and a sprinkle of vegan cheese, then roll up tightly and place seam-side down in the baking dish.
- Top with Sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Top with Cheese: Sprinkle the remaining vegan cheese on top.
- Bake: Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted.
- Garnish & Serve: Garnish with fresh cilantro and serve with vegan sour cream.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked black beans or vegan meat crumbles adds protein and a creamy texture that bulks up the dish. The diced onion adds sweetness and depth as it cooks down. The neutral oil keeps the fat neutral so the other ingredients can shine. The fresh cilantro adds a fresh, citrusy herbal brightness.
Enchiladas (Vegan)
Ingredients:
- 12 corn tortillas
- 344 g (2 cups) cooked black beans or vegan meat crumbles
- 480 ml (2 cups) enchilada sauce
- 169.5 g (1 1/2 cups) vegan cheddar-style shreds
- 80 g (1/2 cup) diced onion
- 30 ml (2 tbsp) neutral oil
- Fresh cilantro, for garnish
- Vegan sour cream, for serving
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked black beans or vegan meat crumbles adds protein and a creamy texture that bulks up the dish. The diced onion adds sweetness and depth as it cooks down. The neutral oil keeps the fat neutral so the other ingredients can shine. The fresh cilantro adds a fresh, citrusy herbal brightness.
Prep:
Briefly fry or steam each tortilla before filling it — this makes them pliable enough to roll without cracking; skipping this step often leads to torn tortillas.
Instructions:
- Preheat & Sauce the Dish: Preheat the oven to 375°F (190°C) and spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Soften the Tortillas: Heat the oil in a small pan and lightly fry each tortilla for a few seconds per side to soften. Alternatively, warm them in the microwave wrapped in a damp towel.
- Fill & Roll: Fill each tortilla with black beans, diced onion, and a sprinkle of vegan cheese, then roll up tightly and place seam-side down in the baking dish.
- Top with Sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Top with Cheese: Sprinkle the remaining vegan cheese on top.
- Bake: Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted.
- Garnish & Serve: Garnish with fresh cilantro and serve with vegan sour cream.
