Description
Prepare flavorful green enchiladas using plant-based ingredients in under 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 (10 ounce) can green enchilada sauce
- 8 small corn tortillas
- 1 cup vegan shredded cheese alternative
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in black beans and corn. Cook until heated through, about 5 minutes.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
- Warm tortillas briefly in a dry skillet or microwave to make them pliable.
- Spoon a small amount of the bean mixture down the center of each tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour the green enchilada sauce evenly over the rolled tortillas.
- Sprinkle the vegan cheese alternative over the top.
- Bake for 15 minutes, or until the sauce is bubbly and the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- If your tortillas break when rolling, warm them longer.
- You can substitute the black beans with pinto beans if you prefer.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 9
- Protein: 15
- Cholesterol: 0
Keywords: vegan enchiladas, green enchiladas, quick mexican food, vegetarian dinner, 30 minute meal