Enchilada Vegan
Vegan enchiladas consist of whole wheat tortilla rolls filled with a mixture of chickpeas, fresh vegetables and aromatic spices, then drizzled with a signature spicy tomato sauce and topped with melted plant-based cheese. Without meat, eggs, or dairy products, this dish still has a variety of textures and is perfect served warm as a main course that is enjoyable and loved by the whole family!
Shared by Cesa
Time
50 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 1 cup cooked chickpeas, drained and roughly crumbled
- One red/green bell pepper, cut into small cubes
- One sweet corn kernel (fresh or canned)
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- One teaspoon of chili powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder
- One tablespoon of olive oil
- Salt and sugar to taste
- 6 to 8 wheat or corn tortillas
- 400 ml enchilada sauce or homemade spicy tomato sauce
- 50 grams of grated vegetable cheese
- 2 tablespoons of cream a to vegan
- A little chopped parsley or cilantro for garnish
👩🍳 Instructions
- 1
Make the filling: heat the oil, saute the onion and garlic until fragrant. Add the bell peppers and cook briefly until wilted. Add the chickpeas, corn, and all the spices. Stir well and cook for 3 to 4 minutes, then adjust the seasoning. Remove from heat.
- 2
Assemble the enchiladas: take one tortilla, place 2 to 3 tablespoons of filling in the center, then roll it up neatly. Arrange the rolls in a baking pan that has been lightly greased with sauce. Repeat this process until all the ingredients are used up.
- 3
Bake: Pour the remaining sauce evenly over the tortilla rolls, then sprinkle with plant-based cheese. Bake in an oven at 180%C for 20 to 25 minutes until the cheese melts and the edges are brown.
- 4
Serve: Remove from heat and let cool slightly. Arrange on a plate, garnish with vegan cream and cilantro, and enjoy while warm!