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Growing up I always loved when my mom made enchiladas. She made them perfectly and as I grew up I thought it was some elaborate, hard to make recipe. Once I started cooking for myself, I realized enchiladas are fairly simple to make. Although, I’ll never make enchiladas as good as my moms, I still make a pretty delicious and easy vegan enchilada.

Before you begin make sure you have these ingredients. I purposely made this recipe to make only a few Enchiladas. If you’re like me and live alone, then you know how annoying it is to try and make good dinners for one person. I don’t need a pan of eight enchiladas for an entire family. I need about 1-2 and maybe one for lunch the next day.

Easy Vegan Enchiladas

INGREDIENTS:

Enchilada Sauce
Small White Onion
Refried Beans
Tortillas
Tomatoes
Vegan cheese shreds
Green Chilies (Canned)
Cumin
Garlic Powder
Cayenne Powder
Salt

Before you begin, make sure you set your oven to 350 degrees and grease your baking sheet. Then begin chopping your veggies. Add your veggies to a saucepan with a tsp of olive oil and cook. Once the onions are soft add refried beans, spices, and green chilies. Just before removing it from heat add 1/4 can of the enchilada sauce.

I like cooking the mixture together before adding it to the tortilla and baking it because it always all the flavors to cook together and the onions to be softer once you bite into them later on. I’ve noticed when you add raw onions to the tortilla it can overpower the enchilada.

Once they are done baking, make sure you remove the tooth picks. The enchiladas are great topped with vegan sour cream, fresh cilantro, and salsa.

If you decide to try these out and like them, share them below in the comments or tag me on social media at @thesierraguide.

Enjoy!

– Summer Sierra

Vegan Enchiladas

A simple and classic enchilada made vegan.

Print Recipe

Course Main Course

Servings 3 people

Equipment

Tooth Picks

Ingredients

1 can Enchalada Sauce
1 Small White Onion
1 can Refried Beans Use Fat Free or other beans for a healthier option
3 large Tortillas
2 Small tomatoes
1 1/2 cup Vegan Cheese Shreads
1 tbsp Green Chilies
1 tsp Cumin
1 tsp Garlic Powder
1/2 tsp Cayenne Powder
1 tsp Salt

Instructions

Preheat Oven to 350 degrees
Grease a medium baking pan evenly then set aside
Chop onion and tomato finely
In a large skillet on medium, pour a a couple drops of oil or butter of your choice then place onions and tomatoes
While the onions and tomatoes begin to cook, mix in the Green Chilies, Cumin, Garlic Powder, Cayenne, and 1/2 tsp of Salt.
Add refried beans and mix together.
Open the can of enchalada sauce and pour a 1/4 of it into the skillet and mix together and turn off burner.
Place tortilla on cutting board and scoop a generous amount of bean mixture into tortilla. Add 1/3 of cheese to each tortilla then close the tortilla and hold it down with tooth pick. Do this to all 3 tortillas and place into baking pan.
Once the enchaladas have been place in the pan, pour the rest of the enchalada sauce onto tortillas. It's okay to have it go through the cracks of the tortilla (you want that!)
Top enchaladas off with cheese and rest of salt.
Bake in oven 15 minutes then let cool for 5 minutes
Serve and enjoy!