Vegan Enchiladas | Meatless Monday

Today I’m bringing you guys these tasty vegan enchiladas. Here on my blog I try to share recipes that are delicious, healthy and simple enough for anyone to make. The goal here is to offer plant-based inspiration so that anyone who wants can take a step toward eating healthier, no matter what your skill level is in the kitchen. 🙂  As for these enchiladas, my mom used to make a version of these back in the day for my family and now I’ve played around with this recipe to make it completely plant-based while keeping it completely delicious. The sauce for these enchiladas is made from scratch and I just love how it smells when it’s simmering on the stove. These are delicious, savory, healthy and filling. Hope you enjoy!

Vegan Enchiladas

Makes 6 enchiladas

Ingredients:

Enchilada Sauce:

• 3 Tbsp flour
• ½ tsp paprika
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp ground cumin
• pinch dried thyme
• pinch black pepper
• 3 ½ cups vegetable stock

Enchilada Filling:

• 6 tortillas (I use homestyle 365 brand)
• 1 can (15 oz) refried pinto beans
• 2 Tbsp olive oil
• 1 bag spinach
• 1 small yellow or white onion, diced
• 1 Tbsp chili powder
• ½ tsp oregano

Directions

1. Preheat oven to 350 degrees.
2. In a large sauce pan, combine flour, paprika, onion powder, garlic powder, cumin, thyme and pepper. Over medium heat sauté dry flour and herbs until light brown and fragrant. Slowly add vegetable stock and whisk to combine. Bring sauce to boil, reduce heat to low, and simmer for 45 minutes or until sauce thickens. Stir frequently.
3. In a second large sauce pan, sauté spinach in olive oil over medium heat until spinach has wilted. Then add diced onion, beans, oregano and chili powder. Mix well and let bean filling heat up for about 3-5 minutes.
4. Spoon bean filling into tortillas. Next, roll each tortilla tightly and place in glass baking dish. Pour sauce on top. Place baking dish in oven and bake for 15 minutes.
5. Remove from oven. Serve hot and enjoy!

Cooking Tips:

• I like the onion to be mostly raw in this recipe and that is why I add the onion to the pan once the spinach is already wilted. If you like your onions cooked more, add onions to the pan at the same time as the spinach.
• Be creative with this recipe. Want to add sweet potatoes to the filling? Do it! Want to add rice? Do it! Want to add salsa to the filling (like I did in one of the pics above)? Do it! Play around and find what combination you like best.