• Payton Pinsky

Vegan Enchiladas | Vegan Mexican Dish

Updated: 4 days ago


My favorite Mexican food is easily enchiladas. This dish is perfect for groups, but the leftovers heat up great if you want them all to yourself. Let's get cooking!


Ingredients: 8Tortilla Shells (I use whole wheat)

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 sauté 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.

  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.

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

 

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