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Easy plant-based enchiladas are an weekend staple in our home.
I love this dish because the end product tastes amazing and is very impressive with little work. Blending simple ingredients and assembling really is the most complex part of this recipe.
I usually pair the enchiladas with a chopped salad covered in our dressing. I can't wait for you to try this recipe out. The entire family will really enjoy this recipe!
Print the recipe here:
Easy Plant-Based Enchiladas (sos-free)
By: The Jaroudi Family
Ingredients:
Enchiladas Sauce
4 cups of vegetable broth
¼ cup arrowroot powder (or corn starch / tapioca starch)
¼ cup tomato paste
1 cup roasted red bell pepper
1 tbsp white miso paste
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp oregano
Dash of black pepper
Enchilada Filling
1 – 15 oz can of black beans (rinsed and drained)
1 – 15 oz can of kidney beans (rinsed and drained)
1 cup cooked whole grain (we like oat groats, bulgur wheat, farro)
2 cups cauliflower rice
10 corn tortillas
Directions:
Preheat oven to 400 degrees
In a high-speed blender mix together all if the enchilada sauce ingredients. Blend until smooth.
Set enchilada sauce on the side.
Blend half of the beans in a high-speed blender until a refried bean texture.
Mix the whole grain, cauliflower rice, and remainder of the whole beans in a large bowl.
In a large casserole pan add ½ cup of enchilada sauce to the bottom.
Assemble the enchiladas – spread the bean mixture to corn tortillas and add a bit of the enchilada filling.
Roll and place seam side down. Keep going till all enchiladas are added to the casserole dish.
Pour ½ of the enchilada sauce down the middle.
Bake for 25 minutes covered. *For a crispier enchilada uncover and bake for an additional 10 minutes.
After baking serve with leftover enchilada sauce. You can thicken the remaining sauce by whisking in a small pot on medium-high heat for around 4 minutes (or until sauce thickens).
I hope you'll give these recipes a try, and let us know if you liked them!
We love seeing photographs of our recipes and just in general hearing from you guys!
Wishing you all the best,
Brittany
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