Veggie Bean Enchiladas
A plant-based twist on traditional enchiladas – featuring corn tortillas filled with vibrant vegetables, mushrooms, and beans, topped with chile red sauce or enchilada sauce and plant-based cheese. You’re gonna love these veggie bean enchiladas!
Equipment
- stovetop
- oven
Ingredients
- 5-6 bella mushrooms sliced
- 1 carrot sliced
- ½ of a large onion sliced
- 3 garlic cloves minced (1 Tbsp)
- 1½ medium bell peppers halved and sliced*
- ½ large zucchini halved and sliced
- 1 Tbsp minced garlic
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp chili powder
- ¼ tsp black pepper
- ¼ tsp chipotle pepper
- 1½ cups cooked and drained black Beans 1 can
- 16 ounces 2 cups Easy Enchilada Sauce or Red Chile Sauce**
- 20 corn or flour tortillas, warmed***
- 1-2 cups vegan cheese shredded (optional)
- green onions sliced (optional)
- cilantro chopped (optional)
- your favorite sides guacamole, salsa, refried beans, rice, etc.
Instructions
- Preheat the oven to 350° F.
- In a large skillet, sauté the carrots over medium-low heat 5-6 minutes, adding water, broth, or oil, if needed, to prevent sticking. Stir in the mushrooms, onions, bell peppers, zucchini, and garlic. Cover with a tight-fitting lid and cook until vegetables are tender, stirring occasionally, for 8-10 minutes.
- Remove the lid. Sprinkle the cumin, oregano, chili powder, and black pepper, and chili pepper over top. Toss gently.
- Add in the black beans and toss gently again. Remove from heat. Set aside.
- Spread some of the enchilada sauce or red chile sauce into the bottom of a casserole dish.
- Spoon ½ cup of the veggie-bean mixture into a warm tortilla and roll up. Place seam down in the casserole dish. Repeat with remaining tortillas and mixture.
- Spread enchilada or chile sauce on top. If using, sprinkle cheese evenly over the top, as desired.
- Cover with foil and bake in the oven for 25 minutes. Remove the foil and bake 5 minutes more.
- Remove from the oven and serve with your favorite accompaniments.
Notes
* I use a variety of colored bell peppers for contrasting flavor and color. Feel free to use whatever you have on hand.
** Feel free to use either my Easy Enchilada Sauce or Red Chile Sauce. The Red Chile Sauce is an authentic Mexican chile-based red sauce that takes a little prep and time to steep and blend in a high-speed blender. The sauce is fantastic on tamales and enchiladas. For a tex-mex tomato-based sauce that can be made in less than five minutes, you may want to try the Easy Enchilada Sauce. They’re both delicious.
*** I prefer corn tortillas in my enchiladas, but they need to be warmed since they can be fragile and temperamental. Feel free to use flour tortillas if you prefer the taste and texture.