Learn to Make Enchiladas! Delicious Vegan & Gluten Free Recipe Perfect for Parties
Prep time 25 minutes | Bake Time 40 minutes | Total Time 65- 75 minutes
Enchiladas are one of those dishes that are just meant to be shared with family and friends. These vegan enchiladas feature a delicious combination of protein-rich black beans, nutrient-packed zucchini, and a flavorful blend of spices,all wrapped in gluten-free corn tortillas. This recipe is vegan and gluten free and can even be made oil free, this makes it a perfect food for dinner parties or family gatherings, because anyone can eat them and everyone will enjoy them! The best part is they can be prepared ahead of time and customized with any vegetables you like.
Ingredients
1/2 cup of plant based chicken broth
1/2 of a large yellow onion or 1 small yellow onion chopped
1-2 cloves of garlic
Chili peppers to taste - optional
1 green zucchini medium size (see notes below - you can really use any vegetgables!)
1/2 cup of frozen corn
1 can of black beans or pinto beans
2 teaspoons of oregano
1 teaspoon of cumin
salt to taste
10-15 corn tortillas
2 cans of green enchilada sauce
Vegan cheese for topping (optional but recommended)
Instructions
Heat 1/4 cup of your plant based chicken broth in a saute pan
Saute your onion in the broth until translucent ( you can also saute in oil- the broth allows this recipe to be oil free)
Add in the chopped garlic and hot peppers and saute for about 1 minute until the garlic is fragrant
Add in your chopped veggies- saute for about 2-3 minutes untils the zucchini turns bright green and the corn is no longer frozen
Add in the oregano and cumin and mix with the vegetables. (see notes for other spices you can add)
Add in a bit more broth if needed to coat the veggies at this time.
Add in the whole can of rinsed beans- if you don’t rinse the bean they will add flavor but rinsing them makes them a bit less “gassy”
Toss the bean and veggie mixture to coat
Spray the bottom of a 9x13 baking pan with avocado oil spray or line with parchment paper for oil free recipe
Pour a small amount of enchilada sauce into the bottom of the pan
Put a small amount of filling in your corn tortillas and ROLL your enchiladas (if you don’t know how check out my YouTube video to see how to roll them. Alternatively see the notes section below to see how to make “lasagne style enchiladas.”
Pour about 1&1/2 - 2 cans of enchilada sauce over your enchiladas until they are covered. If you want to make sure this is oil free/gluten free/vegan check the ingredients on your enchilada sauce- Hatch Enchilada sauce is vegan and gluten free but does contain a small amount of oil - see notes below for an oil free alternative
Sprinkle plant based cheese over the top of the enchiladas. I like the Chao cheese Mexican style blend
Cover your enchiladas with aluminum foil and bake for about 35-40 minutes in a 375 degree oven
Be sure your enchiladas are bubbly when you pull them out - the sauce should be bubling and the chese should be melted.
COOL for about 10-15 minutes before cutting and serving
I love to serve these with a side salad and Spanish rice- Enjoy!
Notes and Adjustments
The beauty of this recipe is you can use ANY vegetable combination. I love to use broccoli and potatoes as filling or broccoli and rice. If you use potatoes be sure to dice them into very small pieces. Peppers & onions with squash or zucchini is also a nice option.
You can also use addtional or differnt spices, like chile poweder and cilantro
If you don’t want to roll the enchiladas you can lay corn tortillas on the bottom of the pan then put filling on top of the corn tortillas then cover with another layer of tortillas- a friend of mine calls this “lasagne style.”
For an oil free alternative to traditional enchilada sauce- check out my salsa verde/tomatillo salsa recipe- that can be used in place of the enchilada sauce but will make the enchiladas more spicy and tangy- and will change the overall flavor. I would use a bit less if I were using that.
