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Easy Vegan Enchilados
Lisa

Easy Vegan Enchiladas

These enchiladas are made with black beans, homemade vegan cheese, vegetables, and a simple homemade enchilada sauce.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 Servings
Course: Main Course, vegan
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

Enchilada Sauce
  • 1 24 oz. Tomato Sauce
  • 2 Tbsp Water
  • 1 Tbsp Minced Garlic
  • 2 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Salt
Filling
  • 1 15oz. Can Black Beans
  • 1 Tbsp Onion Powder
  • 1 Tbsp Minced Garlic
  • 1 Pepper Red, Green, Orange, Yellow, can be a mix or your choice of pepper.
  • 2 Cups Fresh Spinach
  • 1 Cup Cooked Corn
  • 1/2 tsp Smoked Paprika
  • 2 Cups Water
  • 1 Cup Rice This is the rice of your choice, I used a Basmati rice for this dish.
  • Salt and Pepper to taste.
  • 8 8 in. Tortillas
Toppings
  • Fresh Cilantro
  • Fresh Tomatoes
  • Sliced Avocado
  • Aioli

Method
 

The Sauce
  1. In a small sauce pan, combine tomato sauce, garlic, onion powder, salt, water, cayenne pepper, and stir.
  2. Heat all the ingredients at a medium high heat to a boil, then turn the heat down to low and let simmer for 15 minutes, remove from heat and set aside.
The Filling
  1. Clean and Chop the Green Pepper, Red Pepper, Cilantro (if fresh), and Spinach.
  2. Drain and rinse the black beans and set aside.
  3. In a large sauce pan, add the Olive Oil and saute the Onion, Garlic, and Peppers.
  4. Next add the spices, rice, and water to the sauce pan. Cook according to the Rice package.
  5. On the last remaining 5 minutes of the Rice cooking, add the Spinach to the sauce pan.
  6. Now add 1/4 cup of enchilada sauce, corn and black beans to the rice and stir.
Assembling the Enchiladas
  1. Preheat the oven to 350° F.
  2. In a 13 x 9 glass baking dish, spread about 1/3 cup of the enchiladas sauce.
  3. If the tortillas are not pliable, warm them each up before filling in the microwave for 10 seconds or until they are flexible enough to roll.
  4. Place the tortilla on a flat surface and scoop the filling into the center of each tortilla with a cheese of your choice, roll tightly and place into the prepared glass dish with the seam side down.
  5. After all the tortillas are filled and placed neatly into the baking dish, pour the remaining enchilada sauce over and top everything with the cheese of your choice.
  6. Place the dish into the preheated oven for 30 to 40 minutes.
  7. Serve with fresh cilantro on top, sliced tomatoes, avocados, and a dollop of aioli.