Vegan Enchiladas (Best Ever!)
These vegan enchiladas are over the top delicious! Stuffed with black beans and guacamole, they're doused in a zesty homemade red enchilada sauce.
- 3 cups red enchilada sauce (or purchased sauce)
- 2 tablespoons olive oil
- 2 portobello mushroom caps (large)
- ½ red onion (medium)
- 1 orange bell pepper
- 15 ounce can black beans (drained and rinsed)
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 2 tablespoons lime juice
- ½ cup vegetable broth (leftover from the enchilada sauce recipe, or water)
- 1½ cups guacamole (homemade or purchased)
- 12 8-inch flour tortillas (or corn)
- vegan sour cream
- Preheat the oven to 400 degrees Fahrenheit.
- Start the Enchilada Sauce (or for quicker prep, make it the night before).
- Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
- In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce.
- Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
- If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
- Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center (see the photo). Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce.
- Bake for 5 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)
View the recipe instructions at www.acouplecooks.com