This is my vegan Mom’s old non-vegan enchiladas recipe that I have adapted to make vegan. Say that five times fast. This is a great filling meal that is not very challenging to make, and will not having you slaving away in the kitchen for hours. See for yourself.
1 medium sized can of red enchilada sauce
1 small can of diced green chiles
beyond meat “beef” crumbles
1 small can of black beans
1 cup of almond milk
A handful of chopped cilantro
Shredded vegan cheese ( I am using shredded chao slices)
Medium sized corn or flour tortillas
1 1/2 tablespoon of vegetable oil
1 teaspoon of taco seasoning
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
Preheat your oven to 375 degrees Fahrenheit.
In a medium sized sauce pan mix together a tablespoon of vegetable oil, your beefless “beef”crumbles, taco seasoning, garlic powder and onion powder until it is completely warm. Drain a small can of black beans, place in a small pot and pour water until the beans are covered. Bring the black beans to a boil, and then drain and mix in with your crumbles.
Add a small bit of vegetable oil to a pan, and begin to fry your tortillas until they are cooked and slightly browned. In two separate bowls pour you red enchilada sauce, and almond milk. Dip your tortilla first in your almond milk, next in your enchilada sauce and then begin to line them side to side in a nonstick dish.
Fill your tortillas with your beans and beefless crumbles and close them. Once your enchiladas have been filled, pour more of the enchilada sauce on top, sprinkling your green chiles and shredded vegan cheese on top as well.
Place your enchiladas in the oven for 20-25 minutes. Remove your bubbling enchiladas, and top with fresh ingredients such as cilantro, and a diced tomato salsa.