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Vegan Bean Enchiladas
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Vegan Bean Enchiladas

1 h 5 minServes 6Nutri-Score C€€
from @skyler_vibin11 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • oil (for frying)Pantry30 ml
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • vegan ground beef (Beyond beef)Fresh200 g
  • beefless crumbles (Gardein)Fresh200 g
  • canned diced tomatoes with green chilies (Rotel or store brand, drained)Pantry400 g
  • Sazón seasoning (one packet)Spices1 piece
  • beans (canned, drained and rinsed)Pantry400 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • oregano (dried)Spices3 g
  • cumin (ground)Spices3 g
  • vegan cheese sauceFresh250 ml
  • tortillasBakery8 pieces
  • enchilada saucePantry400 ml
  • shredded vegan cheeseFresh200 g

per serving

Nutrition

338kcal

Carbs
35 g
Proteins
16 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Oven

step by step

Method

  1. Sauté the aromatics

    • Heat the oil in a frying pan over medium heat.
    • Add the onion and garlic and cook until softened and fragrant.
    Step 1

  2. Cook the vegan meat filling

    • Add the vegan ground beef and beefless crumbles and brown them, breaking them up.
    • Stir in the canned tomatoes with green chilies, the Sazón, salt, pepper, garlic powder, onion powder, oregano and cumin.
    • Add the beans and cook until the filling is thick and well combined.
    Step 2

  3. Fill the tortillas

    • Spread a little enchilada sauce over the bottom of the baking dish.
    • Spoon some cheese sauce and filling onto each tortilla, roll it up and place it seam-side down in the dish.
    Step 3

  4. Top and bake

    • Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the shredded cheese.
    • Bake covered at 180 °C (350 °F).
    • Uncover and bake until the cheese is melted and bubbly.
    Step 4
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