Plant-Based Simple: Roasted Vegetable Enchiladas

These plant-based enchiladas will be loved by all. Pan-roast your favorite veggies like corn, green bell pepper, onion, and tomato. These make perfect leftovers for lunch! Serve with rice if desired. Scroll to the bottom for full recipe.

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Keep it plant-based by using dairy-free cheese. I like to mix Daiya Mozzarella and Cheddar style cheese to replace the Mexican style cheese blend.

A tip for grilling the veggies, roast the corn by itself to allow the flavor enrichen. Also, the onion and bell pepper pair well when roasting. You can combine into one pan after roasted, then add tomato.

Feel free to add in rice. In this batch I added some leftover Mexican rice.

Sometimes corn tortillas break if not heated. TIP: To prevent the tortilla cracking upon assembly, heat them in a small pan over medium heat with 1 tablespoon of oil. This will soften them and give a richer flavor too.

Plant-based: Roasted Vegetable Enchiladas

Casa Refined

Ingredients

2 red bell pepper, medium chopped
1 15 oz can whole kernel corn, well drained about 2 cups
1/4 sweet onion, medium chopped
1 roma tomato, medium diced
2 teaspoon Mexican hot sauce
1 teaspoon tomato bouillon optional
1 teaspoon ground cumin
1 teaspoon salt, to taste
1/2 teaspoon fresh ground pepper
1 15 oz can black beans, well drained
1 cup red enchilada sauce
2 cup Daiya Plant-based mozzarella + cheddar style cheese or mexican style cheese blend
cilantro, guacamole,lime for garnish
20-24 corn tortillas

Instructions

In a medium skillet, add 1 tablespoon of oil and roast the corn, peppers, and onion over medium-high heat for about 7 minutes. Stir frequently. Reduce heat and add the tomato. Roast for 3 more minutes.
Stir in beans, salt, pepper, cumin, hot sauce, tomato bouillon, and 1 tablespoon of enchilada sauce. Remove from heat.
Add a layer of non-stick spray with a tablespoon of the enchilada sauce to baking dish. Assemble enchiladas with tortillas and roasted filling, taquito-style. Pour remaining enchilada sauce and top with cheese. TIP: To prevent the tortillas from breaking upon assembly, heat them in a small pan over medium heat with 1 tablespoon of oil. This will soften them and give a richer flavor too.
Cover enchiladas with aluminum foil and bake 350 F for 15 minutes.

Serve with cilantro, guacamole, lime, or any desired toppings.