Hi friends! Recipe day!
I feel like I have been slacking on recipes lately because life is busy but I am really excited to bring this recipe to you because it is a favorite in our house. Easy easy vegan enchiladas. They may not be made traditional, but they are absolutely delicious and can be made in a pinch.
Recipe
- Oven: 400 F
- Cook Time: 30-40 minutes
You will need:
- 1/3 cup tomato paste
- 1/4 – 1/2 cup veggie stock or water (start with less and add more for consistency you’d like)
- 1 clove garlic
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp cocoa powder
- Dash of cinnamon
- 6-8 small flour tortillas
- Black beans – canned or homemade (I like to made homemade on the weekend and have them ready to go during the week)
- ~1 cup of shredded vegan cheese (your choice)
To make:
- Preheat oven to 400 F.
- First, make your sauce. To your bullet or blender, add: tomato paste, stock/water, garlic, chili powder, salt, cumin, oregano, cocoa powder, and cinnamon.
- To a casserole dish, add a bit of sauce to the bottom to avoid sticking. Set the rest aside.
- In a flour tortilla, add your beans and vegan cheese. Roll up and place in your dish. Continue to do this until the casserole dish is crowded.
- Top enchiladas with the remainder of sauce and then add more vegan cheese to the top.
- Cover with foil and cook in 400 F oven for 30 minutes. Take off foil after 30 minutes and cook for an addition 5-10 minutes.
- Allow to cool for a few minutes and then serve.
I love to serve these with some Spanish rice on the side. Such a fast and easy plant-based dinner! My husband and toddler LOVE these and I hope that you and yours will enjoy, too! xx bianca
