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The Whole Easy Enchilada
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Dishes
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This vegan, oil-free enchilada recipe is so easy you can make it after work and still have a fantastic and healthy meal.
Ingredients
Scale
- Eight corn tortillas
- 1 can of fat-free refried beans or a bag of Santa Fe Fat-Free Refried Beans, cooked according to directions
- 1 jar of salsa of your choice (I use a green salsa)
- Raw chopped veggies of choice (zucchini, onions, and mushrooms are great)
- Toppings such as pickled jalapenos or plant-based queso
Instructions
- Preheat the oven to 350 degrees
- Steam tortillas in a wet paper towel or a clean, wet, dish towel for about 25 seconds in the microwave. This makes it easy to roll them without breaking them.
- Pour enough salsa in the bottom of a small casserole dish/Pyrex to lightly coat.
- Pour a little bit of salsa onto a plate.
- Coat the tortilla in the salsa on the plate, front and back, then add beans and veggies.
- Roll it up and put it seam side down on the salsa in the casserole dish.
- Repeat until all tortillas are finished. Pour the rest of the salsa on top of the enchiladas. Cover the casserole dish in foil.
- Cook for about 25 minutes. Uncover and cook for 5 more minutes. Let it sit for a few minutes.
- Top with pickled jalapenos and or queso
Notes
Serve with Mexican Rice and a vegetable for a complete meal!
Thank you so much for sharing your delicious, healthy, wonderful recipes. This was my first recipe from Wellelephant and honestly, I enjoyed this dish more than I thought I would. Love anything vegetable, but this recipe really surprise me with what it brought to the table in regard to flavor. Thank you so much for all that you do and bring to the plant-based living space ❤️
I am so happy that you enjoyed the enchilada recipe! It means the world to me that you tried it and liked it. XO, Lauren