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Easy Vegan Enchiladas
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Servings:
8 enchiladas
Author:
Ashley Melillo | Blissful Basil
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Course:
Entrée
Bigger Bites
Keywords:
Vegan
enchiladas
plant-based
🧂 Ingredients
1 tablespoon
avocado oil or grapeseed oil
1 cup
diced white onion (about ½ a large onion)
1 tablespoon
chili powder
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1 (15-ounce) can
no-salt-added tomato sauce
½ cup
filtered water or vegetable broth
1
canned chipotle pepper in adobo sauce, plus 1 tablespoon adobo sauce
1 tablespoon
pure maple syrup, or to taste
Sea salt, to taste
1 tablespoon
avocado oil or grapeseed oil
2 (7-ounce) packs
Nasoya Plantspired Zesty Mexican Style Superfood Skillet
1 (15-ounce) can
vegetarian refried beans
8
medium-large corn or flour tortillas (corn offers the most flavor and is what is traditionally used)
½ cup
raw cashews, soaked overnight and drained*
½ cup
filtered water
¼ cup
cilantro leaves, stems removed
2 ½ tablespoons
fresh lime juice
2 cloves
garlic, smashed and peeled
½ tablespoon
apple cider vinegar or white wine vinegar
½ teaspoon
sea salt or to taste
Diced avocado
Pickled red onion
Cilantro
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Instructions
1
Preheat the oven to 350F. Set out a 9 x 13-inch baking dish.
2
Heat a large sauté pan over medium heat. Add the oil and onion. Cook, stirring
frequently, for 5 minutes, or until the onion is soft and translucent. Next, add
the chili powder, garlic powder, and cumin. Continue cooking for one minute,
stirring constantly.
3
Whisk in the tomato sauce, water, chipotle pepper + adobo sauce, maple syrup,
and salt to taste (I use ½ to ¾ teaspoon). Cover, reduce the heat to low, and
simmer for 5 minutes.
4
If a smooth sauce is desired, carefully transfer the sauce to a high-speed
blender and blend on high for one minute, or until smooth.
5
Heat the oil in a large sauté pan or skillet over medium-high heat. Add the
Superfood Skillet filling and cook for 5 minutes, or until hot and just
beginning to brown.
6
Add the refried beans and stir or mash to combine.
7
Taste and season with salt, if desired.
8
If your tortillas are stiff or dry, wrap them in damp paper towels and microwave
for 30 seconds, or until soft and pliable.
9
Pour about one-third of the enchilada sauce into the bottom of the baking dish.
Spread to evenly coat. Take one tortilla and place it on a clean plate. Fill it
with a scoop or two of filling, then roll up the tortilla and place seam side
down at one end of the baking dish. Repeat until all of the tortillas are filled
and wrapped.
10
Pour the remaining sauce over the enchiladas in a thick stripe down the center.
11
Bake for 15 to 20 minutes, or until warmed through.
12
While the enchiladas bake, prepare the crema (if using) by adding all
ingredients to a high-speed blender and blending on high for 2 minutes, or until
completely smooth. Refrigerate until ready to serve.
13
Drizzle the crema (if using) over the baked enchiladas and top as desired.
14
Serve warm.
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