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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.
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