Vegan Enchiladas

If you’re on the hunt for a dish that combines wholesome ingredients with bold flavors, look no further than these Vegan Enchiladas!  🌮🌱

This recipe transforms traditional enchiladas into a plant-based delight, perfect for a healthy weeknight dinner or a cozy weekend meal. With a savory filling of vegan meat, fresh tomatoes, and spices, all wrapped in tortillas and baked to perfection, these enchiladas are sure to become a new family favorite.

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Ingredients:

  - 8 small whole wheat tortillas

Filling:

  - 1 cup vegan meat crumbles (or your favorite plant-based ground meat)

  - 1 large tomato, diced

  - 1 small red onion, finely chopped

  - 1 red bell pepper, diced

  - 1 cup spinach leaves, chopped

  - 1 cup vegan shredded cheese

  - 1/2 teaspoon cumin

  - 1/2 teaspoon smoked paprika

  - 1 tablespoon olive oil

  - Salt and pepper to taste

- Enchilada Sauce:

  - 2 cups tomato sauce

  - 1 teaspoon cumin

  - 1 teaspoon chili powder

  - 1/2 teaspoon garlic powder

  - 1/2 teaspoon onion powder

  - 1/2 teaspoon smoked paprika

  - Salt and pepper to taste

Toppings (optional):

  - Fresh cilantro

  - Sliced avocado

  - Vegan sour cream

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Instructions:

1. Preheat your oven to 375°F (190°C).

2. Prepare the Filling

   - Heat olive oil in a large skillet over medium heat.

   - Add the chopped red onion and red bell pepper, sautéing until softened, about 3-4 minutes.

   - Add the vegan meat crumbles and cook until browned, about 5-7 minutes, stirring occasionally.

   - Stir in the cumin, smoked paprika, salt, and pepper.

   - Add the diced tomato and spinach, cooking for another 2-3 minutes until the spinach is wilted and the tomato is slightly softened.

   - Remove from heat and set aside.

3. Prepare the Enchilada Sauce

   - In a medium saucepan, combine the tomato sauce, cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.

   - Simmer over low heat for about 5 minutes, stirring occasionally. Adjust seasoning to taste.

4. Assemble the Enchiladas:

   - Spread a thin layer of the enchilada sauce on the bottom of a large baking dish.

   - Take a tortilla and add about 2-3 tablespoons of the filling in the center.

   - Sprinkle a little vegan shredded cheese over the filling.

   - Roll up the tortilla and place it in the baking dish.

   - Repeat with the remaining tortillas.

5. Top and Bake:

   - Pour the remaining enchilada sauce evenly over the rolled tortillas.

   - Sprinkle the rest of the vegan shredded cheese on top.

   - Cover the dish with aluminum foil and bake for 20 minutes.

   - Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6. Serve:

   - Garnish with fresh cilantro, sliced avocado, and vegan sour cream if desired.

   - Serve hot and enjoy!

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Why These Vegan Enchiladas Are a Must-Try 

These Vegan Enchiladas offer a delicious way to enjoy a classic dish with a healthy twist. Packed with fresh vegetables and plant-based protein, they’re not only satisfying but also nutritious. 

Perfect for meal prep, family dinners, or a casual get-together, these enchiladas are versatile and easy to make. Whether you’re vegan or simply looking to try something new, this recipe delivers on taste and texture, ensuring a hearty and flavorful meal.

So grab your tortillas, preheat your oven, and get ready to enjoy a plate of these delicious Vegan Baked Enchiladas. Your taste buds—and your health—will thank you!

Happy cooking! 🌮🌱