Vegan Green Chile Bean Enchiladas
The best homemade enchilada sauce, creamy, cheesy, green chile bean filling, baked until bubbly.
Servings: 10
Calories: 265kcal
Cost: $15 ($1.50 per serving)
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 13x9 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
Calories: 265kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 791mg | Potassium: 101mg | Fiber: 2g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg