Plant-based Enchiladas

Serves 6

60 Minute Prep Time

By Tara Doyle on November 27, 2015 , categorized in Dinner

enchiladas

Don’t let the long list of ingredients intimidate you. With all ingredients on hand, this can be an easy and satisfying weeknight dinner on the table in an hour. OLE! For everyday!

Ingredients

  • Enchilada Sauce :
  • 1 Tbsp oil
  • ½ onion chopped
  • 2 cloves garlic chopped
  • 2 Tbsp chili powder
  • ½ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp cinnamon
  • 1 cup tomato sauce
  • 1½ cups vegetable stock
  • 1 tsp salt
  • 1 Tbsp flour
  • Veggie Filling :
  • 2 Tbsp oil
  • ½ onion chopped
  • 2 cloves garlic
  • 1 cup mushrooms chopped
  • 1 red pepper
  • 1 zucchini chopped
  • 1 can black beans rinsed and drained
  • ½ cup corn fresh or frozen
  • 3 cups fresh spinach chopped
  • ½ cup vegetable stock
  • 2 Tbsp fresh cilantro chopped
  • 1½ tsp salt
  • ½ tsp pepper
  • Juice of one lime
  • 6 gluten-free or sprouted whole grain tortillas

Preparation

  1. Start the enchilada sauce. (If using store bought, skip to #4). Heat medium pan to medium heat and add oil and then onions. Cook until translucent.

  2. Add garlic, spices, tomato sauce, vegetable stock and salt. Bring to low boil and then simmer for 10 minutes to let sauce thicken. If you want a thicker sauce, slowing stir in flour with a fork careful to avoid lumps and cook for another few minutes.

  3. Remove from heat and add to blender. Blend until smooth and set aside.

  4. While the sauce is cooking, heat a larger pan on medium heat. Add oil and then onion.

  5. Cook until translucent and add mushrooms. Cook until brown.

  6. Add red pepper, zucchini, black beans and corn. Cook 5 minutes.

  7. Add vegetable stock and stir getting all the yummy bits off the bottom of the pan.

  8. Add spinach and let cook down.

  9. Add cilantro, salt, pepper and lime juice. Cook for a few minutes and remove from heat.

  10. Heat oven to 350F. In a 9×13 pan, spread some of the enchilada sauce along the bottom.

  11. Take a tortilla and add some of the filling. Wrap tightly, tucking in the edges as you go and place seam side down in the pan. Repeat with remaining tortillas. Spread the remaining sauce over the wrapped tortillas, completely covering them.

  12. Bake for 25 minutes.

  13. Serve with a sprinkling of fresh cilantro and generous squeeze of fresh lime juice.

Tara Doyle

Vega Art Director Tara Doyle is Certified in Plant-Based Cooking and loves experimenting with new dishes in the kitchen, and nourishing her family and friends. A busy mom, Tara is passionate about teaching kids of all ages about healthy eating, and growing and cooking their own food. When not cooking, working, or hanging out with her son, she can be found completing a WOD at CrossFit, shredding powder on her skis, or playing a game of beach volleyball with friends.

Top