Indulge in a delightful and hearty meal with these vegan enchiladas. Perfect for a weeknight dinner or a special gathering, this recipe combines the rich flavors of black beans, corn, and salsa wrapped in soft corn tortillas and topped with melted vegan cheese. It's a satisfying dish that will please both vegans and non-vegans alike.
When preparing this recipe, you might need to visit the supermarket for a few specific ingredients. Vegan cheese might not be a staple in every household, so look for it in the dairy-free section. Additionally, ensure you have enchilada sauce, which can usually be found in the international foods aisle. If you don't have corn tortillas on hand, they are typically located near the bread or in the ethnic foods section.
Ingredients For Vegan Enchiladas Recipe
Corn tortillas: Soft tortillas made from corn, essential for wrapping the filling.
Black beans: Cooked beans that provide a hearty and protein-rich base for the filling.
Corn kernels: Adds a sweet and crunchy texture to the filling.
Salsa: A flavorful sauce made from tomatoes, onions, and spices, used both in the filling and as a garnish.
Vegan cheese: A dairy-free alternative to traditional cheese, used for topping the enchiladas.
Enchilada sauce: A rich, spicy sauce that coats the enchiladas, adding depth and flavor.
Technique Tip for This Recipe
When preparing the corn tortillas for your vegan enchiladas, lightly warming them in a dry skillet or microwave for a few seconds can make them more pliable and easier to roll without cracking. This step ensures that your enchiladas hold together well during baking and results in a better texture.
Suggested Side Dishes
Alternative Ingredients
corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a softer texture or if corn tortillas are not available.
cooked black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a good alternative.
fresh or frozen corn kernels - Substitute with canned corn: Canned corn is convenient and can be used if fresh or frozen corn is not available.
salsa - Substitute with diced tomatoes with green chilies: Diced tomatoes with green chilies can provide a similar flavor and moisture content.
shredded vegan cheese - Substitute with nutritional yeast: Nutritional yeast can add a cheesy flavor and is a good alternative if vegan cheese is not available.
enchilada sauce - Substitute with tomato sauce with taco seasoning: Tomato sauce mixed with taco seasoning can mimic the flavor of enchilada sauce.
Other Alternative Recipes
How to Store or Freeze Your Enchiladas
Allow the enchiladas to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
For short-term storage, transfer the enchiladas to an airtight container. They can be kept in the refrigerator for up to 3-4 days.
If you plan to freeze the enchiladas, wrap each portion tightly in aluminum foil or plastic wrap. This will help maintain their texture and flavor.
Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be stored in the freezer for up to 2-3 months.
When ready to reheat, thaw the enchiladas in the refrigerator overnight. This gradual thawing helps retain their quality.
Preheat your oven to 350°F (175°C). Remove any plastic wrap and place the enchiladas in a baking dish. Cover with foil to prevent drying out.
Bake for 20-25 minutes, or until heated through. If you prefer a crispy top, remove the foil during the last 5-10 minutes of baking.
Alternatively, you can reheat individual portions in the microwave. Place the enchilada on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes, or until hot.
For an extra touch, garnish with fresh cilantro, avocado slices, or a dollop of vegan sour cream before serving.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover vegan enchiladas in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through. For a crispy top, remove the foil for the last 5 minutes of baking.
Microwave Method: Place the enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 2-3 minutes, checking halfway through to ensure even heating. If necessary, continue heating in 30-second intervals until hot.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of enchilada sauce or vegetable broth to the skillet to prevent sticking. Place the enchiladas in the skillet, cover with a lid, and heat for 5-7 minutes, turning occasionally, until warmed through.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, ensuring they are not overlapping. Heat for 5-7 minutes, checking halfway through to ensure they are not burning. This method will give a slightly crispy texture to the tortillas.
Toaster Oven Method: Preheat the toaster oven to 350°F (175°C). Place the enchiladas on a toaster oven tray and cover with aluminum foil. Heat for 15-20 minutes or until thoroughly heated. Remove the foil for the last few minutes if you prefer a crispier top.
Best Tools for This Recipe
Oven: Used to bake the enchiladas at a consistent temperature of 375°F (190°C).
Mixing bowl: Utilized to combine the black beans, corn kernels, and half of the salsa.
Baking dish: The vessel where the enchiladas are assembled and baked.
Spatula: Handy for spreading the enchilada sauce on the bottom of the baking dish.
Spoon: Useful for filling each tortilla with the bean and corn mixture.
Knife: Can be used to cut any additional garnishes or to help with tortilla preparation.
Cutting board: Provides a surface to prepare any additional ingredients or garnishes.
Measuring cups: Essential for accurately measuring the black beans, corn kernels, salsa, and enchilada sauce.
Grater: If the vegan cheese is not pre-shredded, this tool will be needed to shred the cheese.
Tongs: Useful for handling the hot tortillas and placing them seam-side down in the baking dish.
Oven mitts: Necessary for safely handling the hot baking dish when removing it from the oven.
How to Save Time on Making This Dish
Prepare the filling in advance: Combine black beans, corn kernels, and salsa the night before to save time on assembly day.
Use pre-made enchilada sauce: Opt for store-bought enchilada sauce to cut down on preparation time.
Pre-shredded vegan cheese: Buy pre-shredded vegan cheese to avoid the hassle of shredding it yourself.
Frozen corn kernels: Use frozen corn kernels instead of fresh to save time on prep.
Assembly line method: Set up an assembly line to fill and roll the tortillas quickly and efficiently.
Vegan Enchiladas Recipe
Ingredients
Main Ingredients
- 8 pieces Corn tortillas
- 2 cups Black beans cooked
- 1 cup Corn kernels fresh or frozen
- 1 cup Salsa
- 1 cup Vegan cheese shredded
- 2 cups Enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine black beans, corn kernels, and half of the salsa.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the bean and corn mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with vegan cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with the remaining salsa.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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