Happy Thursday vegan fans. Today I’m posting the first vegan dish I ever thought to take a picture of – Vegan Enchiladas! This delicious dish was inspired by my roommate who, graciously, donated to me a ten pound bag of pinto beans. What do you do when life hands you pinto beans? Why you make a whole bunch of pinto bean recipes 🙂
- Tortillas (wheat, white, whatever)
- Olive Oil
- 1 onion, sliced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt (or allspice)
- Button Mushrooms
- 2 cups cooked pinto beans
- 2 tbsp lime juice
- 2 avacados
- 1 can prepared enchilada sauce
- 1 cup prepared chili sauce
- 1 cup vegan cheese (love that daiya)
- Fresh cilantro if that’s your thing
Preheat the oven to 400 degrees. Soften the tortilla shells, I just threw them in the microwave for a few seconds. In a frying pan, saute onions, chile powder, salt, and cumin for 2 – 3 minutes. Then add mushrooms and cooked pinto beans, sauteing for 5 – 6 more minutes. Remove from heat and toss in the lime juice. Mash the avocado into the filling mix.
In a separate bowl, mix the enchilada and chili sauces. Pour half the mixture into an 8 x 12 inch baking dish. Fill the tortillas with the filling, wrap them up burrito style, then place them in the sauce coated dish. Pour the remaining sauce over the top, then cover the dish with aluminum foil. Bake for 16 – 18 minutes, then uncover, sprinkle cheese, and bake for another 5. Remove enchiladas from the oven and sprinkle with cilantro, then serve! Ingredients above should make about 8 enchiladas.
Now I made the mistake of forgetting to add the cooked beans to the enchiladas before I wrapped them, so I just place the beans on the side :b. It should have looked more like the picture on the left! (Before the cheese and cilantro of course) Regardless, these were incredibly delicious and will definitely make again. Also worked very well as left overs. I added some habenaro sauce to mine because I like it a bit more spicy. Either way it’s delicious.
That’s all for today my fellow vegans. Until next time!
~ The Veganaut