Where many enchilada recipes make it into the coveted comfort-food zone with an overload of dairy and meat, this recipe for vegan enchiladas verdes is cozy and satisfying without relying on either. Whether or not you follow a vegan diet, when dinner is as fresh and flavorful as these black bean, corn, tomato and vegan cheese enchiladas, meatless Mexican night may be a new addition to your weekly meal roster. This lighter, expertly seasoned recipe is a welcome way to incorporate more vegetables and legumes into your diet.
Vegan Enchiladas Verdes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 512 kcal
Ingredients
- 8 flour tortillas
- 1 jar (16 oz.) mild salsa verde or red enchilada sauce
- Fresh cilantro chopped
Filling
- 1 onion chopped
- 3 cloves garlic minced
- 1 can (15 oz.) black beans drained
- 1 can (15 oz.) corn drained
- 1 can (15 oz.) diced tomatoes
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic salt
- 1 cup vegan cheese
Instructions
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Preheat oven to 375 degrees F.
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In large skillet over medium-high heat, combine onion and garlic and cook 3 minutes.
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To skillet, add black beans, corn and tomatoes. Stir in all seasonings and sauté 6 minutes.
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Stir in vegan cheese.
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In casserole dish, place one tortilla and spoon in about ¼-cup (or amount desired) filling mixture. Roll up and place seam-side down. Repeat with all tortillas.
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Pour salsa verde over top of enchiladas and bake 15 minutes.
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Serve topped with fresh cilantro.
Recipe Notes
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Nutrition Facts
Vegan Enchiladas Verdes
Amount Per Serving
Calories 512
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 1801mg75%
Potassium 976mg28%
Carbohydrates 79g26%
Fiber 14g56%
Sugar 13g14%
Protein 17g34%
Vitamin A 1049IU21%
Vitamin C 18mg22%
Calcium 190mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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