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

Warning0 allergens identified

Veggie Vegan Enchiladas

2 tablespoons olive oil

8 ounces mushroomssliced

1 bell pepperdiced

½ yellow oniondiced

1 jalapeñode-seeded and diced

3 cloves garlicminced

½ tsp cumin

½ tsp dried oregano

¼ tsp ground black pepper

½ tsp salt

8-12 corn tortillasdepending on size and how much you stuff them

16 ounces refried beans or black beans

10 ounces enchilada sauce

1 cup non dairy cheeseoptional

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!

Nutrition

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Tips & Tricks (5)

Pre-Cook Your Vegetables 🥘
Sauté the mushrooms, bell peppers, and onions in olive oil for 5-7 minutes before rolling to remove excess moisture and intensify flavors, preventing soggy enchiladas.
Warm Tortillas Before Rolling 🔥
Lightly warm corn tortillas in a dry skillet or over an open flame for 10-15 seconds each to make them pliable and prevent cracking during rolling.
Layer Sauce Strategically 🎯
Spread a thin layer of enchilada sauce on the baking dish bottom, then dip each filled tortilla briefly in sauce before placing to ensure even moisture distribution and prevent sticking.
Season Your Filling Generously 🧂
Season the sautéed vegetables and bean mixture with cumin, oregano, garlic, and jalapeño before rolling, as flavors can become muted during baking—taste and adjust accordingly.
Cover During First Bake Stage 🛡️
Bake covered with foil for the first 20 minutes at 350°F to prevent the cheese from over-browning, then uncover for the final 10-15 minutes to achieve a golden, bubbly top.