Many people seem to think that cooking vegan is difficult, and vegan food is bland and flavorless. I’d like to break the stereotype with these incredible flavor-packed recipes! In this three part series, I’d like to share some of my favorite vegan family recipes with all of you lovely readers here at Culturs! I hope you enjoy these as much as I do!
According to the Merriam-Webster dictionary, an enchilada is a “tortilla rolled around a savory mixture, covered with chili sauce, and usually baked.” The filling can be anything from cheese to a mixture of meats, beans, vegetables, and more. Personally, I prefer this recipe, featuring black beans, rice, and corn.
These vegan enchiladas are delicious, spicy, and filling! If you can stand the heat, you’ll definitely be going back for seconds!
Here’s what you’ll need:
- 1 package tortillas, flour or corn
- Guacamole and/or salsa for garnish
- 1 can enchilada sauce
Here’s what you’ll need for the filling:
- 1 can black beans, rinsed and drained
- 1 jalapeño pepper, diced
- 1 cups rice
- 1 cup corn
- ¼ cup Salsa
- 1 tablespoon chipotle in adobo sauce (link)
- 1 tablespoon garlic
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
Mix all the filling ingredients in a large bowl.
Warm the tortillas in an oven or microwave so they’re more pliable.
Spoon a decent amount of the filling mixture into each tortillas.
Roll the tortillas tightly and place them seam-side down in a large baking dish.
Pour enchilada sauce over top of all the tortillas until everything is thoroughly covered.
Bake at 350 degrees Fahrenheit or 177 degrees Celsius for 30 minutes.
Top with guacamole, and salsa.
Be sure to check out the previous two installments! In Part 1, we made Cashew “Cheese” Spinach Lasagna Rolls, and in Part 2, we made Black Bean Chili!