It's hard to find gluten-free, vegan enchiladas when dining out; that's one reason why I love making these at home! They taste just as good as the "real" thing, if not better!
Veggie Enchiladas
Total estimated time: 60 minutes
Filling ingredients:
3 cups fresh spinach, chopped
2 garlic cloves, diced
Juice of one lime
1 can black beans, rinsed/drained
1 small zucchini, chopped
2 tbsp chili powder
1 tsp salt
8 gluten free tortillas
Sauce ingredients:
2 tbsp chili powder
1 tsp cayenne pepper
1 tsp oregano
2 tsp cumin
2 tsp garlic powder
2 tbsp nutritional yeast
2 cups vegetable broth
1 cup water
1 16 oz can tomato sauce
Topping:
1 cup dairy-free cheese (optional)
1 cup chopped green onions
Directions:
Preheat oven to 400 degrees.
Combine garlic, zucchini, beans, lime juice, chili powder, and salt in a bowl. Stir to coat and set aside to wilt.
Add sauce dry seasonings for to a pan over medium heat, and stir to mix and let them heat for 1-2 minutes. Until fragrant.
Add 1⁄4 cup veg. broth to pan, stirring. Once pasty, slowly mix in remaining broth & water.
Bring to a boil and mix in tomato sauce. Leave on high heat for 5 minutes.
Bring down to a simmer for about 10 minutes, until the sauce thickens to the point of tomato soup. You can add more nutritional yeast if needed. Then remove pan from heat.
Taking one tortilla at a time, dip them in the sauce to coat both sides.
After your tortilla is coated, fill with 2-3 spoonfuls of the filling.
Place filled tortilla in glass baking pan and roll. The “ends” of the tortilla should be on bottom, leaving the smooth part of the tortilla on top.
Repeat for the rest of the tortillas and pack them tightly in the baking pan. Pour additional sauce on top of enchiladas. Sprinkle top of enchiladas with dairy-free cheese, optional.
Bake uncovered for 20-30 minutes, until the edges are browning.
Let cool before serving. Garnish with green onions. You can also serve with leftover brown rice if you have any!