Simple Vegan Enchiladas


Mexican / Monday, April 30th, 2018

Cinco de Mayo is coming up this weekend! Do you have any plans?! Let us know in the comments below! Something to help celebrate, are these super simple vegan enchiladas. I know thing I will be taking part in are MARGARITAS! YUM! Give me a couple of those and we are good to go!

Tonight David and I are going to a Cubs game with a few of our friends. The weather will finally be nice! Knowing the friend confines are not so vegan friendly, we are eating food before hand and preparing that way. These enchiladas are super simple, just mix up the ingredients, load up a tortilla, roll em up and bake them for about 20 minutes! Super simple!

We did a break fast enchilada a while back. It is super good too. Here is the recipe. Try those out for a nice vegan cinco de mayo brunch! Again, a super simple recipe.

Things you will need for Simple Vegan Enchiladas:

  • Tortillas
  • Tofu
  • Jalapenos
  • Black Beans
  • Peppers
  • Nutritional Yeast
  • Onion
  • Salt/Pepper
  • Cayanne
  • Paprika
  • Liquid Smoke
  • Enchilada Sauce
  • EVOO
  • Optional Toppings

Preheat oven at 375ºF.

Press tofu of moisture between paper towels and a weight… We used a bowl, for about 15 minutes. Place in bowl with nutritional yeast, paprika, cayenne, and liquid smoke. Take a fork and mash all the tofu around until its no longer a consistent shape, sort of embodying scrambled eggs.

Simple Vegan Enchiladas

In an oiled pan, toss in chopped jalapeños, onions, and peppers. Sauté until softened. Add in mashed tofu, black beans and season with salt, pepper and cumin. Mix well.

 

In an oiled baking dish, dish about 3-4 tablespoons of mixture into a tortilla and fold up placing side by side into dish. Pour over enchilada sauce at your desire.

Vegan Enchiladas

Pop in oven for 20 minutes. Place wanted toppings over. Serve hot.

Simple Vegan Enchiladas

Easy, Tasty, Vegan!

Simple Vegan Recipes

 

 

 

Simple Vegan Enchiladas

Have a fiesta in your mouth with these enchiladas!

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 18 Medium Tortillas
  • 1 Block Tofu
  • 2 Jalapeños, seeded, diced
  • 1 Can Black Beans, drained
  • 1 Peppers, diced
  • 1/2 White Onion, diced
  • 3 TBSP Nutritional Yeast
  • 1/2 TSP Cayanne
  • 1/2 TSP Paprika
  • 4 Drops Liquid Smoke
  • 1 Can Enchilada Sauce, or more
  • EVOO/Salt/Pepper
  • Avocado, Vegan Sour Cream, etc Optional Toppings

Instructions

  1. Preheat oven at 375ºF. Press tofu of moisture between paper towels for about 15 minutes.

  2. Place tofu in bowl with nutritional yeast, paprika, cayenne, and liquid smoke. Take a fork and mash all the tofu around until it looked like scrambled eggs


  3. In an oiled pan, toss in chopped jalapeños, onions, and peppers. Sauté until softened. Add in mashed tofu, black beans and season with salt, pepper and cumin. Mix well.

  4. In an oiled rectangle baking dish, dish about 3-4 tablespoons of mixture into a tortilla and fold up placing side by side into dish. Pour over enchilada sauce at your desire. Pop in oven for 20 minutes. Place wanted toppings over. Serve hot.

Simple Vegan Enchiladas


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