Enchilada Vegan Recipe
Roasted Cauliflower, Peppers, Onions & Black Beans. Served in Tomatoe Sauce & Topped with Shredded Lettuce and Avocado Cream.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the chopped cauliflower, diced bell peppers, and diced onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- 2
Prepare the Filling
In a large bowl, combine the roasted vegetables with the black beans. Mix well to combine.
- 3
Assemble the Enchiladas
Spread a layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the vegetable and black bean mixture, roll them up, and place them seam-side down in the dish. Pour the remaining enchilada sauce over the top.
- 4
- 5
Prepare Avocado Cream
While the enchiladas are baking, blend ripe avocado, lime juice, salt, and a splash of water until smooth. Adjust consistency with more water if needed.
- 6
Serve
Once the enchiladas are done baking, serve hot topped with shredded lettuce and a drizzle of avocado cream.
