Description
A hearty, flavorful plant-based twist on the classic Mexican dish, these enchiladas are packed with savory vegetables, beans, and a zesty homemade enchilada sauce.
Ingredients
Scale
- Corn tortillas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, chopped
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) tomato sauce
- 1/2 cup vegetable broth
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- 1 cup vegan cheese, shredded (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
- Add bell peppers, zucchini, corn, and black beans. Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook until vegetables are tender.
- In a bowl, mix tomato sauce, vegetable broth, lime juice, and a pinch of seasoning to make the enchilada sauce.
- Spoon vegetable mixture into each tortilla, roll them up, and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the tortillas. Top with vegan cheese if using.
- Bake uncovered for 20-25 minutes, until heated through and bubbling.
- Garnish with fresh cilantro before serving.
Notes
- Use sweet potatoes or mushrooms instead of zucchini for variety.
- Add quinoa or brown rice for extra bulk.
- Try green enchilada sauce for a tangier taste.
- Add jalapeños or chipotle for heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 230
- Sugar: 4g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg