Description
Indulge in a delightful Vegan Enchilada Recipe that brings the comfort of home-cooked meals to your table without compromising on flavor! These enchiladas are packed with wholesome ingredients like black beans and corn, layered with creamy dairy-free cream cheese, and topped with zesty salsa verde. They come together quickly, making them perfect for busy weeknights or family gatherings. With each bite, you’ll experience a burst of vibrant flavors that are sure to please even the pickiest eaters. Plus, they’re easily customizable so you can add your favorite veggies or spice levels! Enjoy a cozy meal that’s as fun to make as it is to eat!
Ingredients
Scale
- 2 tablespoons vegan/plant-based butter
- 1 tablespoon minced garlic
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 7–8 tortillas
- 4 tablespoons dairy-free cream cheese
- 1 jar (16 oz) salsa verde
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet over medium heat, melt the vegan butter. Sauté garlic until fragrant.
- Add onion and green pepper; season with salt and pepper. Cook until onion is translucent.
- Stir in black beans and corn; mix well.
- Fill tortillas with the bean mixture and a teaspoon of dairy-free cream cheese; roll tightly.
- Place rolled tortillas in a greased casserole dish and cover with salsa verde.
- Bake uncovered for about 30 minutes until bubbly.
- Garnish with cilantro and red onion before serving.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg