Veggie Vegan Enchiladas

This vegan enchiladas recipe is deliciously seasoned mushrooms, bell pepper, onion, jalapeño, refried beans and cheese rolled up in warm tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. They’re so easy to throw together and an amazing vegan meal that everyone will love! You’ll never even miss the meat in this dish!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 473 kcal per serving

Ingredients

2 tablespoons - olive oil
8 ounces - mushrooms
1 - bell pepper
½ - yellow onion
1 - jalapeño
3 cloves - garlic
½ tsp - cumin
½ tsp - dried oregano
¼ tsp - ground black pepper
½ tsp - salt
12 - corn tortillas
16 ounces - refried beans or black beans
10 ounces - enchilada sauce
1 cup - non dairy cheese

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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