Hi friends!
Recipe day! Enchiladas are always a hit in our house and they don’t have to be as difficult as you may think. I can easily prep these first thing in the morning while my girls are eating their breakfast or coloring and then put them in the oven later.
I like to make my pinto beans from dry and cook a huge batch in the slow-cooker over the weekend but you can use canned, of course! Whatever you prefer or have time for… anything goes here. You can also use red peppers or whatever else you might like to add. Mushrooms would always be delicious here.
Serve with a side of corn and some rice and you have a really easy dinner that the whole family can get behind. x
Recipe
- Oven: 400 F
- Cook Time: 60 minutes
You will need:
- 2 (8 oz) cans tomato sauce
- 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
- Pinto beans – canned or homemade (I like to make homemade on the weekend and have them ready to go during the week)
- 1 large green pepper, diced or sliced
- ~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 sauce, 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, green pepper, and vegan cheese. Roll up and place in your dish. Continue to do this until the casserole dish is full.
- Top enchiladas with the remainder of sauce and then add more vegan cheese to the top. I also sprinkled some extra peppers – not necessary, but looks nice!
- Cover with foil and cook in 400 F oven for 45 minutes. Take off foil after 45 minutes and cook for an addition 15 minutes.
- Allow to cool for a few minutes and then serve.
