Vegan Enchiladas
These are the best Vegan Enchiladas ever! Easy to make, bursting with flavor, stuffed with butternut squash and black beans, and topped with homemade red enchilada saucet
Servings: 8 enchiladas
Calories: 144kcal
Ingredients
- 2 cups butternut squash peeled and cubed
- 2 tablespoons extra virgin olive oil
- ½ medium onion diced
- 1 15-ounce can black beans drained and rinsed
- 1 4-ounce can diced green chiles optional
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 large flour tortillas 8 inches or 20 cm
- 1 batch homemade red enchilada sauce or 1 and ¾ cups (440 ml) of store-bought red enchilada sauce
- 2 cups vegan shredded cheese optional
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch (about 23x33 cm) baking dish with olive oil or cooking spray.
- Steam, or boil the butternut squash for 10 to 15 minutes or until tender. For baking, preheat the oven to 375°F (190°C) and roast the squash for about 30-35 minutes until it's fork-tender.
- In the meantime, heat the oil in a large skillet over medium-high heat until hot, then add the onion and cook for about 2-3 minutes or until they're lightly browned.
- Next, add the black beans, drained butternut squash, green chiles, and spices (cumin, oregano, salt, and pepper). Stir everything together to combine and cook for about 5 minutes, occasionally stirring. Set aside.
- To assemble the vegan enchiladas, evenly spread ½ cup (120 milliliters) of red enchilada sauce in the baking dish.
- Lay out a tortilla and spread 1 tablespoon of sauce evenly over the surface of the tortilla.
- Add ⅛ of the squash and black bean filling in a line down the center of the tortilla, then sprinkle with some vegan cheese (about 2 tablespoons).
- Roll up the tortilla and place it in the baking dish, seam side down. Assemble the remaining enchiladas in the same way.
- Next, evenly spread the remaining red enchilada sauce over the top of the enchiladas, and then sprinkle the remaining vegan cheese.
- Bake for 20 to 25 minutes, or until the vegan cheese has melted and the tortillas are slightly crispy on the outside.
Video
Notes
- Prep Ahead: Prepare the filling and sauce in advance to streamline the enchilada-making process. This can save you time and make assembling the enchiladas easier.
- Corn Tortillas: While the recipe mentions large flour tortillas, consider using corn tortillas for a more authentic flavor. Briefly heat them in a skillet before filling them for pliability.
- Customize the Filling: Don't hesitate to get creative with your filling. Experiment with different vegetables, proteins, or even a mixture of ingredients to suit your taste.
- Homemade Sauce: Making your own red enchilada sauce from scratch can elevate the flavor of your vegan enchiladas. It's worth the extra effort if you have the time.
- Garnish and Serve: Garnish your enchiladas with fresh cilantro, diced avocado, a squeeze of lime, or a dollop of Vegan Sour Cream before serving.
Nutrition
Serving: 1enchilada | Calories: 144kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 437mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3729IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg
