Vegan Enchiladas Recipe

Corn tortillas: Soft and flexible, perfect for rolling up the filling.

Black beans: Provide a hearty and protein-rich base for the filling.

Corn kernels: Add a sweet and crunchy texture to the filling.

Diced tomatoes: Bring a juicy and tangy element to the mix.

Vegan cheese: Melts beautifully on top, adding a creamy finish.

Enchilada sauce: Coats the tortillas and adds a rich, spicy flavor.

When filling the tortillas, make sure to not overstuff them. This will make them easier to roll and prevent them from breaking. Additionally, warming the tortillas slightly in a microwave or on a skillet can make them more pliable and less likely to crack.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can provide a softer texture and are more pliable, making them easier to roll.

• cooked black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a great alternative.

• frozen or fresh corn kernels - Substitute with canned corn: Canned corn is convenient and has a similar taste and texture to fresh or frozen corn.

• canned diced tomatoes - Substitute with fresh diced tomatoes: Fresh tomatoes can provide a fresher taste and firmer texture.

• shredded vegan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great source of B vitamins.

• enchilada sauce - Substitute with salsa: Salsa can add a different flavor profile and is often readily available.

• Allow the vegan enchiladas to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3-4 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.
• Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator.
• Reheat thawed enchiladas in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. If reheating from frozen, cover with foil and bake for 30-35 minutes, removing the foil for the last 10 minutes to let the vegan cheese melt and bubble.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover vegan enchiladas in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the enchiladas from drying out.
  4. Bake for 20-25 minutes, or until heated through. The vegan cheese should be melted and bubbly again.
  5. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Microwave Method:

  1. Place a portion of the enchiladas on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before enjoying, as the enchiladas will be very hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the skillet.
  3. Place the enchiladas in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally to ensure even heating.
  5. Add a splash of enchilada sauce if they seem dry.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the enchiladas in the air fryer basket, making sure they are not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are heating evenly.
  4. If needed, add a bit more enchilada sauce to keep them moist.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the enchiladas on a toaster oven tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes, or until thoroughly warmed.
  5. Remove the foil for the last 5 minutes to get a crispy top if desired.

• Oven: Preheat to 375°F (190°C) to bake the enchiladas until the cheese is melted and bubbly.

• Mixing bowl: Combine the black beans, corn kernels, and diced tomatoes.

• Baking dish: Spread a thin layer of enchilada sauce on the bottom and place the filled tortillas seam-side down.

• Spoon: Spread the enchilada sauce and fill the tortillas with the bean mixture.

• Knife: Optional, for dicing any additional vegetables or ingredients.

• Cutting board: Optional, for preparing any additional vegetables or ingredients.

• Measuring cups: Measure out the black beans, corn kernels, diced tomatoes, and enchilada sauce.

• Grater: Optional, if you need to shred the vegan cheese yourself.

• Aluminum foil: Optional, to cover the baking dish if you prefer a softer texture for the tortillas.

Prepare the filling in advance: Mix black beans, corn kernels, and diced tomatoes the night before to save time.

Use pre-made enchilada sauce: Opt for store-bought enchilada sauce to cut down on preparation time.

Shred vegan cheese ahead: Shred your vegan cheese in advance and store it in the fridge.

Assemble and refrigerate: Assemble the enchiladas in the baking dish and refrigerate them until ready to bake.

Use canned ingredients: Utilize canned diced tomatoes and cooked black beans for quicker preparation.