Tasty Vegan Enchiladas

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These delicious vegan enchiladas are the perfect dinner. They are made with whole foods, can be oil-free, and everyone always loves them. These are a perfect vegan freezer meal.

Vegan Enchiladas

Everyone needs a good vegan enchilada recipe.

And these are the BEST healthier vegan enchiladas I’ve ever had!

It’s one of those meals that require a bit of work. But it’s also one of those recipes you can make in the morning after dropping kids off at school, clean up the mess and have a quick pop-in the oven dinner without the mess at the hectic dinner hour.

I really enjoy recipes like that.

For this recipe, I used chickpeas as the “meat” if you will.

I have been trying to incorporate more beans into our diet.

I have one kid that loves chickpeas straight from the can and another that thinks they are totally gross.

If I am able to mask it in things like this then he will totally get down.

And let me tell you the one that “hates” chickpeas LOVED these enchiladas.

He was actually the biggest eater of them.

The enchilada sauce is a homemade one, but don’t worry it’s an easy one.

It does take some time because you have to cook it on the stove with the chickpeas.

But the actual amount of cooking isn’t much.

You can use flour or corn tortillas, whichever you prefer. I have done both and I like them both.

What do you need for these tasty vegan enchiladas?

• medium onion
• salt
• 4 oz can roasted green chilis
• garlic cloves
• chili powder
• brown sugar
• cumin, ground
• 2 14 oz cans tomato sauce
• 3water
• cilantro,
• 3 cans chickpeas
• corn or flour tortillas
• vegan cheese optional

Can you make these vegan enchiladas gluten-free?

Yes! You can use corn tortillas or use a gluten free flour based tortilla.

Can I buy enchilada sauce instead?

Yes, but I much prefer the flavor of homemade.

How do you make this vegan enchilada recipe?

Take a large saucepan and combine the onion, salt, and can of roasted green chilis.

Cook over medium heat until the onions are soft, this takes about 8-10 minutes. Stir frequently to avoid burning.

Now stir in the garlic, chili powder, cumin, and sugar cook stirring for about 30 seconds.

Now add the tomato sauce and water. Let this simmer.

Carefully take 1 cup of sauce out and set aside.

Preheat your oven to 400 degrees.

Take your rinsed and drained chickpeas and make sure they are crushed.

I do this using a pastry cutter and crush them until they are mostly crushed, but still have chunks of texture.

Add them to the sauce and reduce the heat to low and cover.

Cook for 15- 20 minutes.

Remove from the heat and let cool for a few minutes. Add the cilantro and stir.

Take a 9×13 pan and pour half the reserved enchilada sauce into the bottom and spread evenly.

Take your tortilla and scoop some filling into the tortilla, add vegan cheese if you wish. This will be kind of a messy process. Roll the tortilla as tight as you can and place it in the 9×13 pan.

Repeat the process until the filling is gone.

Placing the tortillas tightly next to each other.

Pour the remaining sauce over the top of the enchiladas and top with vegan cheese if you desire.

Bake covered with foil for 25 minutes.

Remove foil and bake for another 5 to 10 minutes.

Let stand for 10 minutes before serving.

Optional; serve with guacamole, hot sauce, vegan sour cream, Mexican rice.

Recipe adapted by Mels Kitchen Cafe- https://www.melskitchencafe.com/red-chile-sauce-chicken-enchiladas/