Name: Veggie Vegan Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 8 ounces mushrooms; 1 bell pepper; 0.5 yellow onion; 1 jalapeño; 3 cloves garlic; 0.5 tsp cumin; 0.5 tsp dried oregano; 0.25 tsp ground black pepper; 0.5 tsp salt; 8-12 corn tortillas; 16 ounces refried beans or black beans; 10 ounces enchilada sauce; 1 cup non dairy cheese

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Veggie Vegan Enchiladas

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Ingredients

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Instructions

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Instructions

Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.

In a skillet oven medium heat, heat the oil. Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes.

Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the heat.

Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients are used up.

Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.

Bake for 30 minutes. Let cool slightly and ENJOY!

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Tips & Tricks (5)

Toast Your Spices First 🔥
Lightly toast the dried oregano and cumin in a dry skillet for 30 seconds before adding to your filling to unlock deeper, more complex flavors that elevate the entire dish.
Sauté Mushrooms Separately 🍄
Cook mushrooms in a hot pan with olive oil until golden and their moisture evaporates completely—this prevents soggy enchiladas and concentrates their savory umami flavor.
Warm Tortillas Before Rolling 🌯
Steam or warm your corn tortillas over a flame or in a damp towel for 30 seconds each to make them pliable and prevent cracking when rolling, ensuring beautiful presentation.
Thin Your Sauce Strategically 🧅
Reserve some sauce to thin with vegetable broth before coating the baking dish—this prevents the enchiladas from drying out while baking, keeping them moist and delicious.
Broil the Cheese at the End 🧀
After baking, place enchiladas under the broiler for 2-3 minutes to achieve golden, melted non-dairy cheese that's visually stunning and has better texture than cheese that bakes throughout.