Vegan Enchiladas
mylifeinbalancegroup.com/vegan-enchiladas/These vegan enchiladas are total perfection! With a creamy, refried bean filling, and a simple yet delicious homemade enchilada sauce. A great lunch or dinner recipe to throw together for your family or friends!
Recipe Makes (Approximate): servings
Equipment
- Large skillet
- Baking dish
Ingredients
For the Enchilada Sauce
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour (see Notes)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
For the Enchiladas
- 1 tablespoon olive oil
- ½ of one medium red onion (chopped)
- 1 medium bell pepper (chopped)
- 2 cloves garlic (minced)
- 4 cups fresh spinach
- 1 15-ounce can sweet corn (drained)
- 2 cups refried beans (store-bought or make your own)
- salt (to taste)
- 8 7-inch flour tortillas (or corn tortillas, see Notes)
- avocado (for serving)
Instructions
- Preheat oven to 375° Fahrenheit.
- Make the enchilada sauce by heating olive oil in a large skillet over medium heat. Sprinkle in flour and whisk together, cook for 2 minutes.
- Whisk in chili powder, garlic powder, cumin, dried oregano, salt, and tomato paste. Cook for 3-5 minutes or until very fragrant.
- Pour in vegetable broth and apple cider vinegar, bring to a boil then reduce to a simmer for 5-7 minutes or until sauce has thickened. Remove from heat and set aside.
- Make the enchilada filling by heating olive oil in a large skillet over medium heat, then sauté red onion, bell pepper, and garlic in oil for about 4-5 minutes or until soft.
- Add in spinach and corn, cook until spinach has completely cooked down and wilted. Mix in the refried beans until warm throughout.
- Spread 1 cup enchilada sauce on the bottom of a casserole dish. Wrap tortillas in a damp paper towel and microwave until very pliable. One at a time, spoon 1/4 cup filling to the middle of the tortilla and roll. Place, seam-side down, in the casserole dish on top of the enchilada sauce. Repeat until you’ve run out of filling.
- Cover enchiladas with remaining sauce, then bake for 15 minutes. Remove from oven, let cool for about 5 minutes, then serve with avocado.
Recipe Notes
- Tortillas: Use your favorites here! Low carb, gluten free, spinach, wheat, traditional flour, corn - anything will work.
- Make it Gluten Free: Use brown rice flour or cassava flour in place of the all-purpose flour, and corn tortillas instead of flour.
Nutrition Information (Approximate)
Serving Size: 1serving (2 enchiladas with sauce)Calories: 642calProtein: 19gFat: 22gSaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 2303mgPotassium: 494mgTotal Carbs: 95gFiber: 12gSugar: 15gNet Carbs: 83gVitamin A: 4382IUVitamin C: 53mgCalcium: 268mgIron: 7mg
https://mylifeinbalancegroup.com/vegan-enchiladas/