These vegan enchiladas have a pinto bean, mushroom and spinach filling and plenty of vegan cheese. Add them to next week’s meal plan!
- 1 tbsp oil
- 1/2 cup diced onion
- 1 small jalapeño, seeds removed & minced
- 1 cup diced red pepper
- 1 ½ cup chopped button mushrooms
- 3 cups spinach
- 2 tbsp fresh cilantro + extra 1 1/2 tbsp for garnish
- 1/4 cup vegetable broth
- 2 15 oz. cans pinto beans, drained
- 1 tsp salt
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp agave
- 1/2 of a lime, juiced
- 1 package Tomato Cayenne Chao Slices
- 12–16 oz enchilada sauce of choice
- 8–10 tortillas (corn, flour or another alternative)
- 1 avocado
- Preheat oven to 350 F.
- Heat oil in pan over medium heat. Add onion and minced jalapeño and sauté 4-5 minutes, until softened.
- Add pepper, mushrooms, spinach, and broth. Stir well and cook for 7-8 minutes, until broth has reduced by half.
- Add in pinto beans, salt, chili powder, cumin, garlic powder, agave, and lime juice. Stir well and cook an additional 4-5 minutes.
- Line bottom of baking dish with a little more than half of the enchilada sauce.
- To fill the tortillas, you may need to first soften the tortilla so it doesn’t break when you roll it. To do so, wrap the tortillas in a damp paper towel and microwave for about 40 seconds. Unwrap the paper towel and test for pliability.
- To fill each tortilla, take one slice of Tomato Cayenne Chao, slice in half and place lengthwise in tortilla. Top with filling, roll, and place in baking dish. Repeat.
- Bake for 20-25 minutes. Top with avocado, cilantro and jalapeño. Enjoy!
Keywords: vegan enchiladas