Veganchiladas Recipe
Make Veganchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Sauce
Assembly
Method
Filling Preparation
- 1
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until softened.
- 2
Add Garlic and Spices
Add the minced garlic, ground cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for another 2 minutes until fragrant.
- 3
Mix in Beans and Corn
Add the black beans and corn to the skillet. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld. Remove from heat.
Sauce Preparation
- 4
Combine Sauce Ingredients
In a medium saucepan, combine the tomato sauce, vegetable broth, chopped cilantro, lime juice, and cayenne pepper. Stir well and heat over medium heat until warmed through.
Assembly and Baking
- 5
Prepare the Tortillas
Preheat your oven to 350°F (175°C). Take a corn tortilla and fill it with about 1/4 cup of the vegetable filling. Roll it up tightly and place it seam-side down in a baking dish.
- 6
Repeat the Filling
Repeat the filling process with the remaining tortillas until the baking dish is filled.
- 7
Pour Sauce Over Enchiladas
Pour the prepared sauce evenly over the top of the enchiladas. If using, sprinkle vegan cheese on top.
- 8
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the edges are bubbly.
- 9
Serve
Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional cilantro if desired.