How to Make a Mexican Vegan Enchiladas with Roasted Vegetables
Mexican cuisine is known for its vibrant flavors and rich textures, and vegan enchiladas with roasted vegetables bring this culinary tradition to life without any animal products. This recipe is not only delicious but also packed with nutrients. Follow these simple steps to create a wholesome dish that’ll impress vegans and omnivores alike.
Ingredients
For the Enchiladas:
- 8 corn tortillas
- 1 cup black beans (cooked and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper (diced)
- 1 zucchini (sliced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Sauce:
- 2 cups enchilada sauce (store-bought or homemade)
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the diced bell pepper, sliced zucchini, diced onion, and minced garlic with olive oil, cumin, chili powder, salt, and pepper. Toss until the vegetables are coated evenly.
Spread the seasoned vegetables on a baking sheet and roast for about 20 minutes, or until tender and slightly caramelized. Stir the vegetables halfway through cooking to ensure even roasting.
Step 2: Prepare the Enchilada Filling
Once the vegetables are roasted, remove them from the oven and allow them to cool slightly. In a large bowl, combine the roasted vegetables, black beans, and corn kernels. Mix well to incorporate all the ingredients.
Step 3: Assemble the Enchiladas
Reduce the oven temperature to 375°F (190°C).
In a small bowl, mix the enchilada sauce with nutritional yeast, if using. Pour a thin layer of the sauce into the bottom of a baking dish to prevent sticking.
To assemble, take a corn tortilla, fill it with the vegetable filling, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
Step 4: Bake the Enchiladas
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. You can sprinkle extra nutritional yeast or some sliced avocado for garnish if desired.
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes to allow the top to become slightly crispy.
Step 5: Serve and Enjoy
Once the enchiladas are baked, take them out of the oven and let them cool for a few minutes. Serve them hot, garnished with fresh cilantro, diced tomatoes, or avocado slices for an extra pop of flavor and color.
This dish pairs wonderfully with a side of Mexican rice or a refreshing salad. Enjoy your delightful and nutritious Mexican vegan enchiladas with roasted vegetables!
Conclusion
Making vegan enchiladas at home is a rewarding and straightforward process. With these simple ingredients and steps, you can create a delicious meal that celebrates the flavors of Mexico while being entirely plant-based. Perfect for weeknight dinners, potlucks, or meal prep, your friends and family will love this healthy alternative!