These vegan enchiladas are loaded with flavor and great for the entire family. Made with frozen corn, black beans and canned tomatoes, the filling couldn’t be easier. As it simmers, it becomes rich and thickened with just a hint of smoke (thanks to the addition of some chipotle in adobo). We doubled down on the vegan Cheddar, rolling some up with the filling in corn tortillas, and also layering it on top of the casserole so it bakes to ooey-gooey-tangy perfection. A final sprinkle of cilantro, avocado and radishes adds freshness and crunch.
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 small onion, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- One 15-ounce can diced tomatoes
- 1 canned chipotle in adobo, chopped, plus 1 teaspoon adobo sauce
- One 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 10 corn tortillas
- One 19-ounce can vegan red enchilada sauce
- 16 slices vegan Cheddar (about 12 ounces)
- Fresh cilantro leaves, chopped avocado, sliced radishes and hot sauce, for topping
Instructions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the chili powder, cumin, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the tomato paste and cook, stirring to combine, until the tomato paste is a deep brick red, 3 to 4 minutes. Add the diced tomatoes and chipotle with the adobo sauce and cook, stirring occasionally and mashing the tomatoes with a wooden spoon, until the sauce is thickened and reduced by a quarter, about 6 minutes. Add the beans, corn, 1/2 teaspoon salt and a few grinds of pepper and cook just until the beans and corn are warmed through, 3 to 4 minutes.
- Microwave the tortillas so they are just warmed and more pliable, about 30 seconds. Spread 1/2 cup of the enchilada sauce on the bottom of a 13-by-9-inch baking dish. Pour the remaining enchilada sauce into a large shallow bowl or pie dish.
- Dip each tortilla into the bowl of enchilada sauce to lightly coat. Place 1 slice of Cheddar inside each tortilla and fill with 2 heaping tablespoons of the black bean mixture. Fold the tortillas over the filling and transfer to the baking dish. Pour the remaining enchilada sauce over top of the tortillas and lay the remaining 6 cheese slices on top down the middle.
- Bake until the cheese has melted and is turning brown in spots and the edges of the tortillas start to crisp, 15 to 20 minutes. Garnish with cilantro, avocado, radishes and hot sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 438 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 14 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 1588 mg |