Vegan Enchiladas
featured in Goodful's Top Ten Vegan Recipes of 2020
These enchiladas are filled with a flavorful mixture of black beans and zucchini, then topped with a zesty homemade enchilada sauce. It's a delicious and satisfying vegan meal that will have even meat-lovers coming back for seconds.
93% would make again
Total Time
50 minutes
50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Total Time
50 minutes
50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons flour, rice flour for gluten-free
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon tomato paste
- 2 cups vegetable broth (470 mL)
Filling
- ½ white onion
- 1 bell pepper
- 1 zucchini
- salt, to taste
- pepper, to taste
- 1 can black beans
- ¼ cup olive (50 g), sliced
- green onion ()
- cilantro, as garnish or in the filling
- 8 corn tortillas
- avocado, to top
Non-dairy sour cream
- ½ cup raw cashews (65 g)
- ½ cup water (120 mL), hot water
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
Nutrition Info
- Calories 312
- Fat 16g
- Carbs 39g
- Fiber 7g
- Sugar 4g
- Protein 7g
Estimated values based on one serving size.
Preparation
- In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
- Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
- Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
- Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
- Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
- Enjoy!
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