Today, I’m starting a series I’m calling “broke til payday”! These will all be recipes that are $1-1.50 a serving. So, we are starting with these seriously delicious vegan green chile bean enchiladas. The most amazing easy enchilada sauce layered on the bottom and top of simple but superb enchiladas. Filled with pinto beans, green chiles, seasonings, vegan cheese and vegan yogurt. I like to smash the beans a little, but leave some whole for really good texture. Not only are these plant-based enchiladas budget friendly, they are wonderfully yummy.
What You Need For These Vegan Enchiladas:
- Oil, Flour, Spices, Tomato Paste, Vegetable Broth, Apple Cider Vinegar: These are to make the homemade enchilada sauce.
- Tortillas: Soft flour tortillas.
- Pinto Beans: Canned or pre-cooked.
- Green Chiles: I like to just used canned chiles.
- Vegan Cheese: I used the Daiya cheese and I really enjoyed it.
- Vegan Yogurt or Sour Cream: I used Kite Hill yogurt.
These vegan green chile bean enchiladas are some of the best I have ever had. This recipe makes 10 servings and after doing my calculations, they came out to $1.50 per serving! Because we all know times are tough. I think we could all use some “broke til payday” meals in our repertoire. I will be following this series up with 9 more, so you can have 10 meals to turn to when needed! Or maybe, they are just so good, you’ll want to eat them anytime.
Why Should You Make This Incredible Tex-Mex Dish?
- I mean, $1.50 per serving!
- The flavor is incredible with very few ingredients.
- You can save this enchilada sauce recipe for whenever you need it.
- To make this even cheaper you can leave out the vegan cheese, it will still be so good.
- This recipe comes together super fast. Fast, cheap and delicious.
Vegan Green Chile Bean Enchiladas
Ingredients
Enchilada Sauce
- 3 Tablespoons Olive oil
- 3 Tablespoons All purpose flour
- 1 Tablespoon Chili powder
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Mexican oregano
- 1/4 teaspoon Salt
- Pinch of Cinnamon
- 2 Tablespoons Tomato paste
- 1 teaspoon Apple cider vinegar
- 2 Cups Vegetable broth
For The Enchiladas
- 1 Tablespoon Olive oil
- 2 Cans(15oz each) Pinto beans, drained and rinsed
- 1 Can(7oz) Green chiles
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon Chili powder
- 8 Ounces Vegan cheese shreds, I used Daiya, divided
- 1/2 Cup Vegan yogurt or sour cream, I used Kite Hill
- 10 Soft flour tortillas
- Salt and pepper to taste
Instructions
- Make the enchilada sauce. In a medium sized sauce pan heat the oil on medium high.
- Sprinkle in the flour and all the spices. Whisk to combine.
- Add the tomato paste, apple cider vinegar and vegetable broth. Whisk to combine, making sure there are no lumps of flour.
- Bring to a simmer, reduce heat to medium low and let simmer, whisking frequently, until the sauce is thick. About 2-3 minutes. Turn off the heat and let sit while you make the filling.
- Preheat the oven to 350 degrees(F).
- Then in a large non-stick pan, make the filling. Heat the oil on medium high.
- Add the beans and green chiles to the pan. Stir to combine.
- Sprinkle all the seasonings over the beans and chiles. Toss to combine and let saute for about 3-5 minutes.
- Taste and adjust the seasonings, adding salt and pepper if needed.
- Let the bean and chile mixture cool for a few minutes.
- Warm the tortillas in the microwave or oven until just warm enough to make them pliable. About 30 seconds in the microwave or 2-3 minutes in the oven.
- Once the filling has cooled a bit, smash some of the beans with a potato masher or a fork, then add 1/2 the vegan cheese and vegan yogurt or sour cream to the bean and chile mixture. Stir to combine.
- Pour 1/2 the enchilada sauce into the bottom of a 13×9 inch baking dish. Spread it out evenly.
- Then fill the center of a tortilla with 1/10 of the filling . Roll the tortilla up around the filling. Then place it seam side down in the baking dish. Repeat with all the tortillas, placing them up against each other in the baking dish.
- Pour the remaining 1/2 of the enchilada sauce over the top of the enchiladas and spread it out evenly.
- Then sprinkle the remaining 1/2 of the vegan cheese on top of the enchiladas evenly.
- Bake for 30-40 minutes or until bubbly and browned.
- Serve with your favorite toppings.
Video
Nutrition
Loved this. Will be putting into regular rotation. However, realistically this 4 servings, not 10.
I doubled the recipe tonight bc we also finished it in one night with 3 people, one of which eats like two lol
These were amazing and so easy to make!! Thank you!