About the Recipe
Enchiladas are a delicious Mexican dish. The vegan enchiladas are super customizable and you can put in just about anything. Traditionally, they are corn tortillas, with the filling of your choice, baked in a sauce and topped with cheese. They go really well topped with loads of yumminess!
Some of our faves to top them with are: guacamole, white cheese sauce or Mexican salsa and we always eat them with a side of Baked Corn Tortilla Chips!
Ingredients
1 small onion, chopped
1 small green pepper, chopped
½ cup sliced fresh mushrooms
1 garlic clove, minced
1 can (15 oz.) black beans, rinsed and drained
¾ cup frozen corn, thawed
1 can (4 oz.) chopped green chilies
2 Tbsp. reduced-sodium taco seasoning
1 tsp. dried cilantro flakes
6 whole wheat tortillas (8 in.), warmed
½ cup enchilada sauce
¾ cup shredded reduced-fat Plant Based Mexican cheese
Preparation
Step 1
In a large skillet, saute the onion, green pepper and mushrooms until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through.
Step 2
Spoon ½ cup bean mixture down the center of each tortilla.
Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
Top with enchilada sauce and cheese.
Step 3
Bake, uncovered, at 350° for 25-30 minutes or until heated through.