Food 
VEGAN ENCHILADAS
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and minced
- 1 can black beans drained and rinsed
- 1 can diced tomatoes drained
- 1/2 cup frozen corn
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8-10 small corn tortillas
- 1/2 cup vegan shredded cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375°F.
- Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and jalapeño pepper and sauté for 2-3 minutes, until the onion is translucent.
- Add the black beans, diced tomatoes, frozen corn, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 5-7 minutes, until the vegetables are heated through and the flavors have melded.
- Warm the tortillas in the microwave or on a skillet for a few seconds on each side.
- Spread a spoonful of the bean and vegetable mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down in a 9x13 inch baking dish.
- Repeat with the remaining tortillas and filling, placing the enchiladas snugly next to each other in the baking dish.
- Sprinkle the vegan shredded cheese over the top of the enchiladas.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
- Remove from the oven and sprinkle chopped cilantro over the top of the enchiladas.
- Serve hot and enjoy!
Notes
NUTRITIONAL FACTS: (2 enchiladas)
Calories: 359 | Total Fat: 10g | Total Carbohydrates: 59g | Dietary Fiber: 15g | Protein: 17g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
