VEGAN ENCHILADAS RECIPE BY TASTY
Here's what you need: vegetable oil, flour, chili powder, dried oregano, garlic powder, salt, tomato paste, vegetable broth, white onion, bell pepper, zucchini, salt, pepper, black beans, olive, green onion, cilantro, corn tortillas, avocado, raw cashews, water, lemon juice, salt
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
- Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
- Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
- Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
- Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 81 grams, Fat 46 grams, Fiber 13 grams, Protein 13 grams, Sugar 14 grams
VEGETARIAN ENCHILADAS RECIPE BY TASTY
You won't miss the meat in these hearty vegetarian enchiladas! Sweet potatoes and black beans are cooked with garlic, onion, and spices, then wrapped in tortillas and baked with enchilada sauce and lots of shredded Mexican cheese for a melty, saucy dish you won't be able to resist.
Provided by Tasty
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
- Bake the enchiladas for about 10 minutes, until the cheese has melted.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 764 calories, Carbohydrate 99 grams, Fat 27 grams, Fiber 14 grams, Protein 29 grams, Sugar 18 grams
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