• Payton Pinsky

Vegan Enchiladas | Vegan Mexican Food Ideas

Updated: Nov 21, 2019


This is going to be one of the more unhealthy recipes I share with you, but man do I love a good Enchilada! This recipe is perfect for groups, but the leftovers heat up well if you don't feel like sharing. Let's get cooking!


Ingredients: 8 Whole Wheat Tortilla Shells

1 Medium-large Onion

1 Medium Bell Pepper

2 Jalapeños

1 Package of meatless crumbles (my favorite is from Gardein)

1 Package of Vegan Mexican Cheese (my favorite is from Follow Your Heart)

2 15oz Cans of Enchilada Sauce (or home make your own!)

Olive Oil

Taco Seasoning

Cumin

Cilantro

Cayenne Pepper

Garlic Salt

Pepper

Avocado for topping

  1. Preheat oven to 400 Degrees F.

  2. Heat Large Skillet over Medium-High Heat. Add diced onion and cook for 3 minutes, until it begins to turn translucent. Add in diced peppers and Jalapeños and saute for about 3-4 minutes. Season with Salt and Pepper.

  3. Add in Meatless crumbles and cook until it begins to brown, about 5 minutes. Season crumbles and veggies with taco seasoning, cumin, cilantro, and cayenne.

  4. While your stuffing is heating, prep your baking dishes by covering the bottoms with Enchilada Sauce.

  5. When stuffing is ready, fill tortilla shells with a layer of vegan cheese and a 1/4 cup of stuffing. Roll them tightly and place them in your baking dish (See my example below).

  6. Top the Enchiladas evenly with Enchilada sauce and Vegan Cheese. Bake in oven for 10-15 minutes, until shells slightly brown. Cheese will get slightly melted, but see my photo below for how they will look when finished.

  7. Let cool and service with sliced avocados. Enjoy!



Finished Enchiladas

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