Actually, since Cinco de Mayo is just around the corner, how about we raise a fork instead filled with a heaping bite of Dana’s favorite vegan enchiladas that I just had to try?! Bake at 350°F (176°C) for 15-20 minutes, or until warmed through. Taste and adjust the seasonings as needed. My friend, Rachel, and I dove into these guys after work one day, and enjoyed every colorful bite. When you mash the black beans, it’s important to leave some of the beans intact for texture. Reheat in a 350°F (176°C) oven for 15-20 minutes, or until warmed through. 07 Wrap the tortillas in a damp paper or cloth towel The Best Vegan Enchiladas. They’re so good Ashleigh — we hope you enjoy them! Top with desired toppings and serve. Mexican Street Corn Salad with Chipotle Dressing, super delicious (I love their smoky flavor), three bell peppers (I used different colors), green onions and fresh cilantro or parsley. Top with desired toppings and serve. sauce for extra flavor. covered, in the refrigerator for up to 3 days, though best when fresh. I’m kind of obsessed with your photography ;), They’re so yummy Alexa, and the book is awesome! Spread to coat. Your email address will not be published. Also, your photos are stunning. These look great :). Season with a pinch each of salt We hope you enjoy them both as much as we are so far! ;). (optional) and blend well. Heat two tablespoons of oil in a large pan. ★☆ Brush/spray the edges with oil for crisp edges (optional). Loving these vegan enchiladas – that bright green avocado is the perfect topping. Rinse the skillet slightly and place over medium heat to prepare the filling. Cook for 5 minutes. Then once it was mixed with this easy poblano, onion and garlic filling mixture, layered into soft corn tortillas with refried beans, baked up to crispy perfection…. Anyway, the result is a beautiful book that is definitely 100% their style through and through. I need to up my enchilada game and try these ASAP. adobo sauce (plus more for taste), ½ cup (120ml) If you like this recipe, please leave a good rating! …and then topped with even more vibrant toppings?! Fill the tortillas with the bean bell pepper mixture and roll them up. From Dana’s signature simple vegan (and mostly plant-based) recipes, to the colorful photography her readers all know and love, to their quippy notes and tips, this book is definitely one I’d recommend to anyone looking to incorporate more plant-based recipes into everyday meal planning. ★☆ Those look absolutely gorgeous! Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Save my name, email, and website in this browser for the next time I comment. The perfect vegan enchiladas had eluded me for years, but Then add two tablespoons of flour and cook for about 2 minutes. This post may contain affiliate links. 06 Add the refried beans and stir/mash to combine. Cook, stirring frequently, until soft and translucent, 4-5 minutes. Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds. But I’m always up for anything with chipotles in adobo, so I was curious to blend up Dana’s enchilada sauce to give it a try. I just finished posting 30 days of bean recipes. Stir constantly and be careful not to burn it. Serves 4 (yields 8 enchiladas)Prep time 15 min. Preheat your oven to 350 °F. Guess I will have to keep feeding my family beans. :). Cook until the onion is translucent and the pepper has a bit of Set aside. Fill with a modest amount of filling (keeping in mind there needs to be enough for 8-10 tortillas), then roll up the tortilla. | Cook time 35 min. I mean, wowza, these almost looked too gorgeous to eat. This is almost too pretty to eat! Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Reduce the heat to low and simmer Reprinted from Minimalist Remove from the heat and set aside. and a seriously delicious smoky tomato sauce. directly on the oven rack for 1 minute to heat through.). My favorite thing in life is time spent around the table. I only recommend products that I personally love and use regularly. Take one corn tortilla and lay it down in the dish. heat to prepare the filling. seed oil, the onion, and the poblano pepper. Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. We hope you and your family enjoy this recipe Lindsay!