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!

Prep: 10

Cook: 30

Total: 40

Yield:4 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.

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

Recipe By:Sam Guarnieri