Fried Vegan Enchiladas

These incredibly delicious, protein-packed Vegan Enchiladas are a plant-based version on a traditional comfort food that your family will love!

Ingredients

• Whole Wheat Tortillas
• 2 x 15 oz organic, unsalted black beans
• 1 red Bell Pepper, chopped
• 2 x 4oz can of Mild Diced Green Chiles
• 1 small onion, diced
• 4 garlic cloves, chopped
• 4 tablespoons Extra Virgin Olive Oil + enough Olive Oil for frying the tortillas.
• 1 teaspoon of pink Himalayan Salt or Sea Salt
• 1-2 teaspoons of Cumin
• 1-2 teaspoons of Chili Powder
• 1-2 teaspoon of Paprika
• 1 teaspoon Turmeric
• 1 cup Vegan Sour Cream
• 1 cup of tomato sauce
• 3 tablespoons of Vegan Butter
• 4 tablespoons of Nutritional Yeast
• 2 cups of Vegan Broth
• 8 oz shredded Vegan Cheddar Cheese

Directions

1. Cook the rice.

2. Add the beans, the Green Chilies & chopped Bell Pepper.

3. Add the Salt, Cumin, Chili Powder, Paprika, Turmeric and set aside.

4. In a saucepan sauté the onion in Olive Oil until translucent.

5. Add the garlic and sauté until golden brown.

6. Add the butter and melt.

7. Add the sour cream and melt.

8. Add the 2 cups of Vegan Broth.

9. Add 4 tablespoons of Nutritional Yeast.

10. Add 4 oz of Vegan Cheddar Cheese and melt.

11. Add the 1 cup of tomato sauce.

12. Stir some of the creamy tomato mixture into the rice & beans.

13. Heat up olive oil and dip each tortilla in the hot oil for about 10 seconds on each side until limb. Drain on paper towel.

14. Fill each tortilla with the rice-bean-cream mixture and roll up.

15. Arrange enchiladas in a baking pan.

16. Pour the remaining creamy tomato sauce over the enchiladas.

17. Sprinkle with the remaining cheese.

18. Preheat oven to 350F and bake for 25 minutes.

Serve with fresh Guacamole and fresh tomatoes 

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I personally created and tested each recipe and my kids gave them the taste-approval. 

Each recipe is free of charge and infused with lots of LOVE. 

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