Vegan Enchiladas
In this healthy, plant-based enchiladas recipe you'll even be making the sauce from scratch!
Sauce Ingredients
– 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
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Filling Ingredients
– 6 tortillas – 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
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Vegan Enchiladas
MAKES
6
TYPE
Vegan
COOK TIME
60 minutes
LEVEL
Beginner
Step One
1
Preheat oven to 350 degrees. In a large sauce pan, combine flour, paprika, onion powder, garlic powder, cumin, thyme and pepper.
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Step Two
2
Over medium heat sauté dry flour and herbs until light brown and fragrant.
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Step Three
3
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.
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Step Four
4
In a second large sauce pan, sauté spinach in olive oil over medium heat until spinach has wilted. Then add diced onion.
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Step Five
5
Add beans, oregano and chili powder to pan with onion and spinach mix. Mix well and let bean filling heat up for about 3-5 minutes.
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Step Six
6
Spoon bean filling into tortillas. Roll each tortilla tightly and place in glass baking dish. Pour sauce on top. Place baking dish in oven and bake for 15 minutes.
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Remove from oven. Serve hot and enjoy!
For the full recipe on my blog, follow the link below.
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