Get ready to transform your weeknight meals with these mouthwatering Vegan Enchiladas that promise to tantalize your taste buds and leave you craving more! Imagine biting into a perfectly rolled tortilla packed with protein-rich black beans, vibrant bell peppers, and sweet corn, all topped with a luxuriously creamy lime sauce that will make you forget you're eating a plant-based meal. These enchiladas aren't just a dish; they're a culinary adventure that proves vegan cooking can be incredibly delicious, satisfying, and quick to prepare.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced bell peppers
- 1 tablespoon taco seasoning
- 1 avocado, for lime cream
- 1 lime, juiced
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a large mixing bowl, combine drained black beans, corn, diced bell peppers, and taco seasoning. Mix thoroughly to ensure even seasoning.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking.
- Take each tortilla and fill with the bean and vegetable mixture, rolling tightly and placing seam-side down in the prepared baking dish.
- For the lime cream, blend the avocado, lime juice, and a pinch of salt in a food processor or blender until smooth and creamy.
- Cover the rolled enchiladas with additional taco seasoning or a light sprinkle of salt if desired.
- Bake in the preheated oven for 25-30 minutes until the edges of the tortillas are slightly crispy and golden.
- Remove from oven and let cool for 5 minutes. Drizzle the lime cream over the top before serving.
Tips
- Tortilla Trick: Warm your corn tortillas briefly before rolling to prevent cracking and make them more pliable.
- Seasoning Secret: Don't be shy with the taco seasoning - it's the flavor powerhouse of this dish.
- Lime Cream Perfection: For the smoothest lime cream, ensure your avocado is ripe and use a high-powered blender.
- Make-Ahead Magic: You can prepare the filling and roll the enchiladas in advance, storing them in the refrigerator until ready to bake.
- Crispy Edges Technique: For extra crispy tortilla edges, brush lightly with olive oil before baking.
- Customization Option: Feel free to add additional vegetables like spinach or zucchini to boost nutrition.
- Storage Tip: These enchiladas reheat beautifully and can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
