#veganenchiladas

The inside of these vegan enchiladas is made up of hearty black beans, corn, bell pepper, and onion. Vegan cheese and enchilada sauce are then put on top. They are delicious, easy to make, and great for a Veganuary meal or whenever you want some Mexican comfort food.

Ingredients: 8-10 corn tortillas. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 cup enchilada sauce. 1 cup vegan cheese, shredded. 1 avocado, sliced for garnish. Fresh cilantro for garnish.

Instructions: Warm the oven up to 190C 375F. Add the onion, bell pepper, and garlic to a skillet and cook them until they get soft. Put corn kernels and black beans in the pan. Hold on for three to four more minutes. Put a little enchilada sauce in the bottom of a baking dish. To get tortillas soft, heat them in the microwave for 30 seconds. Put some of the bean and vegetable mix on each tortilla, then roll them up and put them in the baking dish seam-side down. Make sure that all of the rolled tortillas are covered with the rest of the enchilada sauce. Add vegan cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Before serving, top with sliced avocado and fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

These vegan corn and black bean enchiladas are smothered in a rich chipotle stout red sauce, offering a spicy and savory flavor profile that perfectly complements the sweetness of the corn and earthiness of the beans. It's a satisfying dish that's sure to please vegans and non-vegans alike!

Ingredients: 1 cup cooked black beans. 1 cup corn kernels. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 1/2 cups chipotle stout red sauce. 1 cup vegan cheese, shredded. Cilantro leaves, for garnish.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, saut until softened. Add cooked black beans, corn kernels, ground cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally. In a separate skillet, warm the corn tortillas until they become pliable. Spread a spoonful of chipotle stout red sauce on the bottom of a baking dish. Fill each tortilla with the black bean and corn mixture, roll tightly, and place seam side down in the baking dish. Pour remaining chipotle stout red sauce over the enchiladas and sprinkle with vegan cheese. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Garnish with cilantro leaves before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

The flavors of lemon, capers, and garlic come together in this vegan take on the classic dish piccata. The comfort of enchiladas is also included. Spinach and mushrooms add extra nutrition, and quinoa and black beans make it hearty and filling.

Ingredients: 8 large flour tortillas. 1 cup cooked quinoa. 1 cup cooked black beans. 1 cup chopped spinach. 1/2 cup sliced mushrooms. 1/4 cup chopped fresh parsley. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon capers. 1/4 cup lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup vegetable broth. 2 tablespoons cornstarch.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together cooked quinoa, black beans, spinach, mushrooms, parsley, nutritional yeast, garlic, capers, lemon juice, olive oil, salt, and pepper. Place a generous scoop of the mixture onto each tortilla, roll up, and place seam side down in a baking dish. In a small saucepan, whisk together vegetable broth and cornstarch until smooth. Cook over medium heat until thickened. Pour the sauce over the enchiladas. Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. Serve hot, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

These vegan black bean enchiladas are smothered in a creamy roasted red pepper cashew cream sauce, making them rich and flavorful. They're perfect for a satisfying weeknight dinner or a special occasion.

Ingredients: 1 cup cooked black beans. 1 red bell pepper, roasted and peeled. 1 cup raw cashews, soaked in water for at least 2 hours. 1/2 cup vegetable broth. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 6 corn tortillas. 1 cup enchilada sauce. 1/2 cup chopped cilantro. 1/4 cup sliced green onions.

Instructions: Warm the oven up to 190C 375F. Soak the cashews in water for a while. Add the roasted red pepper, vegetable broth, cumin, chili powder, garlic powder, salt, and pepper to a blender. Mix until it's creamy and smooth. This is the cashew cream sauce with roasted red peppers. Put half of the roasted red pepper cashew cream sauce and the cooked black beans in a bowl. Mix well. You can heat the corn tortillas in the microwave or a pan until they are soft and bendable. Put a small amount of the black bean mix on each tortilla and roll them up tightly. Put them in a baking dish seam-side down. Make sure all of the tortillas are covered with the enchilada sauce after you pour it over them. For 20 to 25 minutes, or until the enchiladas are hot all the way through and the sauce starts to bubble, bake in an oven that has already been heated. Add the rest of the roasted red pepper cashew cream sauce, chopped cilantro, and sliced green onions to the top of the hot enchiladas.

Prep Time: 20 minutes

Cook Time: 25 minutes