How to Make Vegan Enchiladas

You’ll make their mouths water with the authentic aroma of these vegan enchiladas, and with good reason, as this recipe features a savory, yet simple, homemade enchilada sauce. Adjust the cayenne pepper to make them as hot or mild as you like.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Two 28-oz cans crushed tomatoes
• Two 7-oz cans diced green chilies
• 3 cloves minced garlic
• 1 tbsp. cilantro, minced
• ½ to 1 tsp. cayenne pepper
• 2 tsp. salt
• ½ cup canola oil or extra light virgin olive oil
• ½ onion
• 1 green pepper
• 1 red pepper
• ½ tsp. pepper
• 1 cup vegan ground soy meat
• One 16-oz can vegeterian refried beans
• ½ of 6-oz can black olives, sliced
• 20 yellow corn tortillas
• 4 to 5 tbsp. oil
• Two 16-oz packages vegan cheese, sliced (optional)

1. For enchilada sauce, puree crushed tomatoes, green chilies, 2 cloves minced garlic, cilantro, cayenne pepper and 1 tsp. salt in food processor.
2. Saute 1 clove minced garlic in 2 tbsp. oil until garlic is light golden brown. Immediately add onion, green pepper, red pepper, 1 tsp salt and pepper. Cook until red pepper is tender and the onion is translucent. Set aside.
3. In a separate pan, brown vegan ground soy meat in 2 tbsp. oil. Turn off heat and add refried beans and olives. Mix well until all the ingredients are evenly distributed. Set aside.
4. In another pan, heat remaining oil on medium-high. Once hot, use a spatula or large fork to submerge one corn tortilla in the oil for 10 to 15 seconds. Flip tortilla over and heat another 10 to 15 seconds.
5. In greased 9 x 12 inch casserole dish, assemble your vegan enchilada. In the center of the tortilla, add 2 tsp. of bean and soy meat mixture, then 2 tsp. of the pepper mixture. Add one slice vegan cheese and top with 2 tsp. enchilada sauce. Carefully close the tortilla by folding outer edges over the top of your filling. Flip the enchilada over so that the edges cannot pop back up.
6. Repeat Steps Four and Five for all 20 tortillas or until the fillings are gone.
7. Pour remaining enchilada sauce over the top of the enchiladas and top with remaining cheese. Cover vegan enchiladas with foil and bake at 400 degrees until done, usually about 1 hour.

Tips & Warnings

• When heating your corn tortillas in oil, the goal is to soften them so they’ll more easily roll without cracking.
• Be careful not to use too much enchilada sauce inside your enchiladas. Be sure you have enough left over to completely submerge your enchiladas for the cooking process.
• You may substitute this enchilada sauce with your favorite canned variety.
• For variations on this vegan enchiladas recipe, try adding Mexican rice, guacamole and vegan sour cream.
• If you do not have ground soy meat available in your area, substitute with an additional 16-oz can of vegetarian refried beans.