Vegan Veggie Enchiladas
These Vegan enchiladas are LOADED with veggies and simple to make! Everyone will love these and no one will even miss the meat :)
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 1 bell pepper diced
- ½ yellow onion diced
- 1 jalapeño de-seeded and diced
- 3 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 8-12 corn tortillas depending on size and how much you stuff them
- 16 ounces refried beans or black beans I used and prefer refried beans for this recipe
- optional: 1 cup of non dairy cheese*
- 10 ounces enchilada sauce about 1 1/4 cups of enchilada sauce (store bought or homemade)
Instructions
- Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.
- In a skillet oven medium heat, heat the oil. Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes.
- Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the heat.
- Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients are used up.
- Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.
- Bake for 30 minutes. Let cool slightly and ENJOY!
Notes
*I used Daiya cheddar cheese in the photos and Violife in the video
Nutrition
Calories: 312kcal | Carbohydrates: 48g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1649mg | Potassium: 386mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1572IU | Vitamin C: 43mg | Calcium: 99mg | Iron: 3mg
