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vegan-pasilla-enchiladas-recipe

Vegan Pasilla Enchiladas

Delicious vegan enchiladas with a rich pasilla sauce.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Sauce

  • 4 pcs Pasilla chiles deseeded and soaked
  • 2 cups Vegetable broth
  • 1 cup Tomato sauce
  • 2 cloves Garlic minced
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano

Filling

  • 2 cups Black beans cooked
  • 1 cup Corn kernels fresh or frozen
  • 1 cup Bell pepper diced
  • 8 pcs Corn tortillas

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. Blend soaked pasilla chiles, vegetable broth, tomato sauce, garlic, cumin, and oregano until smooth.
  3. In a bowl, mix black beans, corn, and bell pepper for the filling.
  4. Spread a thin layer of sauce on the bottom of a baking dish.
  5. Fill each tortilla with the bean mixture, roll up, and place in the baking dish.
  6. Pour remaining sauce over the enchiladas.
  7. Bake for 20-25 minutes until heated through.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Enchiladas, Vegan
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