Veggie-Loaded Vegan Enchiladas Recipe - a Plant-Based Dinner to Warm Your Soul! (2024)

FAQs

What are vegan enchiladas made of? ›

The filling here is a hearty mixture of mushrooms, peppers, and black beans. I roll it up in corn tortillas and then smother them with red enchilada sauce and homemade vegan nacho cheese. Before serving, I sprinkle garnishes like jalapeños, radishes, and avocado on top.

What is Enchilada Sauce? Red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce made out of ancho/ pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc. all blended together then simmered until thickened.

If you're planning on preparing these the night before you plan on serving them, simply assemble everything, cover and place in the refrigerator. If you are preparing the enchiladas more than a day in advance, simply cover and place in the freezer until you're ready to heat and serve.

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa! Subscribe to our free CTP download, to be kept up to date with all cookery items.

Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.

Add veggies: I recommend adding the following: zucchini, bell pepper, corn, onion, cooked sweet potato or butternut squash. I would refrain from adding more than 1 cup of veggies so that you avoid overstuffing the enchiladas. Make them dairy free: use your favorite dairy free/vegan shredded cheese.

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Tomato sauce is a good way to replace enchilada sauce if you're looking for a milder alternative. It's easy to take a pre-made tomato sauce and spice it and add other ingredients to get closer to a real enchilada sauce.

To make your canned enchilada sauce taste homemade, grab some butter, a little flour, and some chicken stock. This trifecta of ingredients infuses a canned enchilada sauce with a satisfyingly thick texture and a rich, savory flavor.

Is it better to cook enchiladas covered or uncovered? ›

Bake uncovered 15 to 20 minutes or until hot.

An oven is the best way to reheat enchiladas. Both the tortilla and the filling will heat up nicely, and everything will retain its firmness and texture. Cover, bake 1/2 hr. 500 degrees.

It's a mix of meat or beans, fresh vegetables, loads of cheese, an array of sauces, and tortillas large enough to roll and fill. Toppings like guacamole, sour cream, and coriander amplify the enjoyment. If you're going to be an enchilada chef, your first ingredient would be soft tortillas.

Major Mexican food staples that define the country's history and character are maize, beans, and chilli peppers…and they are all vegan and easily found in most dishes! Guacamole, salsa, and lime also add depth, flavour, and tanginess to dishes like tacos, chilaquiles, and enchiladas.

Yes, tortilla wraps are completely vegan-friendly. They're made from either wheat or corn flour, vegetable oil and salt. There was a stretch of time where lard was often included for mass production purposes, but thankfully for those of us on a plant-based diet, this is no longer in practice. Hungry for more?