Vegan Enchiladas Recipe

Craving plant-based Mexican food but don't know where to start? Look no further than vegan enchiladas. These tasty and satisfying dishes make a perfect meal option for vegans and vegetarians, or anyone following a plant-based diet, this Veganuary.

Vegan enchiladas are packed with flavour and nutrition! They are a great way to add variety to your diet while still enjoying the flavours of traditional Mexican cuisine. Plus, you can change up the ingredients so it's never boring.

The key to making delicious vegan enchiladas is choosing quality ingredients and layering them together in an oven dish. This guide will provide step-by-step instructions on how to make vegan enchiladas every time, as well as some tips on how to customise them. So let's get cooking!

Serves: 4 | Prep Time: 60 Minutes | Calories: 276Kcal Per Serving 

Ingredients: 

• 2 White Onions
• 2 Cloves of Garlic 
• Chipotle Spice Rub 
• 2 Tsp Cumin
• 400g Sweet Potato 
• 800g Chopped Tinned Tomatoes
• 400g Canned Black Beans
• A Handful of Chopped Coriander 
• The Skinny Food Co Nacho Cheese Sauce 
• The Skinny Food Co Sriracha Sauce
• 25g Vegan Cheese 
• 8 Corn Tortillas

Optional Guacamole: 

• 1 Whole Avocado
• 1 Red Chilli (deseeded & chopped) 
• 1 Lime Juiced 

Guacamole Calories: 70kcal per serving making the total calories of the meal with your creamy guacamole side 346Kcal

How To Make Vegan Enchiladas 

Making vegan enchiladas is easy and delicious! Here's how to do it:

1. Preheat your oven to 200°C.

2. In a large pan, heat some oil over medium-high heat and add the chopped onions and garlic. Cook until softened, about 3 minutes

3. Add the chipotle spice rub, cumin and diced sweet potatoes and toss lightly for 1-2 minutes, coating the potatoes in the spices

4. Add 200g of chopped tomatoes and 3 tbsp water to the pan and turn to medium heat until it bubbles, and then simmer (10-15 minutes) 

5. In a separate pan, cook the remaining onion, coriander & 600g of chopped tinned tomatoes with 200ml of water, allow this to simmer as this thickens it will become your enchilada sauce. 

6. After your potato mixture has softened, add the canned black beans (drained)

7. Grab your prepared baking dish, this can be an ovenproof dish or a simple casserole dish, whichever you have to hand and begin lining it with corn tortillas to be stuffed with the sweet potato and black bean filling. 

8. Take your enchilada filling and put them in your tortillas, once you have completed this 8 times, use the homemade enchilada sauce to cover the wraps.

9. Next, take out your Skinny Food Co Nacho Cheese Sauce and drizzle it on top of the Enchiladas, this is a great vegan cheese sauce equivalent and really makes the dish that extra level of cheesy! 

10. Sprinkle with a topping of vegan cheese and pop in the oven for 20-25 minutes

11. Remove from the oven and serve with a drizzling of Skinny Food Co's Spicy Sriracha 

How To Make Guacamole

1. Mash the avocado in a bowl and add the chopped chilli, lime juice and a pinch of salt to taste

2. Serve alongside your vegan enchiladas for a delicious Mexican feast!

Enjoy your vegan enchiladas! They are sure to be a hit with everyone at the table.

What else can you add to enchiladas? 

You can add a variety of ingredients to your vegan enchiladas to make them even more delicious. Try adding some cooked quinoa, diced bell pepper, corn, mushrooms, or spinach for extra nutrition and flavour. You can also top your enchiladas with vegan sour cream or salsa for an extra kick of flavour.