Easy Vegan Enchiladas Recipe
Learn how to make the best easy vegan enchiladas recipe with this step-by-step guide. This recipe is perfect for a quick and easy weeknight meal, and it’s sure to be a hit with everyone in your family.
Why Make Vegan Enchiladas?
- You’re looking for a delicious and easy vegan enchilada recipe.
- You’re tired of the same old vegan enchilada recipes.
- You want a vegan enchilada recipe that everyone in your family will love.
How to Make Vegan Enchiladas
- Make the vegan enchilada sauce.
- Prepare the filling.
- Assemble the enchiladas.
- Bake the enchiladas.
- Serve the enchiladas with your favorite toppings.
When to Make Vegan Enchiladas
- This recipe is perfect for a quick and easy weeknight meal.
- It can also be made ahead of time and reheated for a later meal.
Where to Make Vegan Enchiladas
- This recipe can be made in any kitchen.
- It’s also a great recipe to make for a potluck or gathering.
Tips for Making Vegan Enchiladas
- To make the enchiladas ahead of time, cook the filling and assemble the enchiladas, then cover and refrigerate for up to 24 hours before baking.
- To reheat the enchiladas, bake them in a preheated 350°F oven for 15-20 minutes, or until heated through.
- Serve the enchiladas with your favorite toppings, such as guacamole, salsa, and sour cream.
Recommendations
- If you’re looking for a delicious and easy vegan enchilada recipe, this is the perfect one for you! It’s sure to be a hit with everyone in your family.
- For a more flavorful enchilada sauce, use a homemade enchilada sauce.
- For a more filling enchilada, add more vegetables to the filling.
- Serve the enchiladas with your favorite toppings.
Conclusion
Thank you for reading! hope you enjoy this easy vegan enchiladas recipe. If you have any questions, please leave a comment below.
easy vegan enchiladas recipe
– 1 package of corn tortillas
– 1 can of black beans, rinsed and drained
– 1 can of corn, drained
– 1/2 cup of vegan sour cream
– 1/2 cup of salsa
– 1/4 cup of cilantro, chopped
– 1/4 cup of green onions, chopped
– 1 avocado, diced
– 1/2 cup of shredded vegan cheese (optional)
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable broth
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable broth
1 cup crushed tomatoes
1/2 cup corn kernels
1/2 cup black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped poblano pepper
1 pound firm or extra-firm tofu, drained and crumbled
1/2 cup salsa verde
1/2 cup corn kernels
1/2 cup black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup vegan sour cream
1/4 cup shredded cheddar cheese (optional)
Corn tortillas are the best choice for enchiladas.
– 1 cup of cooked rice
– 1 can of black beans, rinsed and drained
– 1 can of corn, drained
– 1/2 cup of salsa
– 1/2 cup of vegan sour cream
– 1/4 cup of cilantro, chopped
– 1/4 cup of red onion, diced
– 10 corn tortillas
– Vegetable oil
Black beans, corn, tomatoes, and onions.