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Homecooked Vegan Enchiladas!
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Homecooked Vegan Enchiladas!

Prep Time: 5-10 minutes

Cook Time: 10-15 minutes

Hi, everyone! One of my best friends just mentioned this recipe to me that was used in a tasty vegan Thanksgiving recently, so I got permission to share it with all of you! As it's a homecooked meal, full of family secrets, there's a little give and take when it comes to this; feel free to experiment at will!

WHAT YOU NEED

  • Corn tortillas
  • Corn oil
  • Enchilada sauce (flour, water and chili powder mixed together!)
  • Black beans
  • Potatoes
  • Soy chorizo
  • Vegan cheese

How much of everything you'll need depends on how many you'll want to make!

FIRST OFF

Get that sauce ready! Mix together the ingredients until the colour looks about right, depending on how spicy you'd like it. Heat it up 

GET THE STUFFING READY

Cut and wash the potatoes, cooking them over a frying pan until they're golden. This is where you can mix the beans in with them, or if you're looking for a little spice in your life, you can stick in the chorizo! Once everything is cooked well, take it off of the pan and let it sit to the side.

THE TORTILLA

Pour a little of that sauce into a smaller pan and let it stay warm, watering it down just a little. To soften up the tortillas, heat them on their own pan with some oil, then dip each one into the enchilada sauce. Stack them on a plate next to you and get ready for...

THAT'S A WRAP

Take the stuffing you made earlier and evenly line it up on the tortillas you just spiced up, then roll them all up nice like a little gift. Place them into a dish (my suggestion is a 9"x12" baking dish) and pour some more sauce onto them. This is where you can get fun and creative with it, and maybe add some green onion on top, and definitely the aforementioned vegan cheese! Then, you place that dish in the oven at 375 degrees for about ten minutes, though you can go up to fifteen... just to melt all of that good stuff together.

 

Photos used with permission by Kimothy R.

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