Easy Vegan Enchiladas
These enchiladas are made with black beans, homemade vegan cheese, vegetables, and a simple homemade enchilada sauce.
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
Instructions
The Sauce
- In a small sauce pan, combine tomato sauce, garlic, onion powder, salt, water, cayenne pepper, and stir.
- 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
- Clean and Chop the Green Pepper, Red Pepper, Cilantro (if fresh), and Spinach.
- Drain and rinse the black beans and set aside.
- In a large sauce pan, add the Olive Oil and saute the Onion, Garlic, and Peppers.
- Next add the spices, rice, and water to the sauce pan. Cook according to the Rice package.
- On the last remaining 5 minutes of the Rice cooking, add the Spinach to the sauce pan.
- Now add 1/4 cup of enchilada sauce, corn and black beans to the rice and stir.
Assembling the Enchiladas
- Preheat the oven to 350° F.
- In a 13 x 9 glass baking dish, spread about 1/3 cup of the enchiladas sauce.
- 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.
- 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.
- 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.
- Place the dish into the preheated oven for 30 to 40 minutes.
- Serve with fresh cilantro on top, sliced tomatoes, avocados, and a dollop of aioli.