Vegan Easy Mexican Enchiladas

Inspired by the popular Mexican dish, The Happy Pear's vegan enchiladas take just 15 minutes to make and are packed with nutritious ingredients.

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Introduction

The word enchilada comes from the Spanish world enchilar, which means to add chili. Here, tortillas are filled with a delicious tomato and bean sauce, then baked in the oven and served with a rocking cashew cream – this is a family favourite in our home.

Serves 4-6
Easy

Ingredients

For the enchilada sauce:
½ tbsp chili powder
1 tsp garlic powder
1 tsp ground cumin
½ tsp onion powder
200ml tomato purée
200ml veg stock
juice of ½ a lime
½ tsp salt
1 tbsp maple syrup
For the filling:
1 x 400g tin of black beans ( approx. 240g when drained)
1 x 200g tin of sweetcorn
1 x 400g jar of roasted red peppers in brine
6 medium wholemeal/ corn tortillas
For the cashew cream:
100g cashew nuts
juice of ½ lime
12 tbsp non-dairy milk
½ tsp salt
a pinch of ground black pepper
To garnish:
a handful of fresh coriander (15g)
1 avocado
1 fresh red chili

Instructions

Preheat the oven to 250ºC fan or the highest temperature your oven can go to if under 250°C. Put the cashew nuts into a bowl, cover with boiling water and leave to soak.

Put all the ingredients for the enchilada sauce into a bowl and whisk until smooth. Pour half of this mixture into a large bowl and set the other half to one side. Drain and rinse the black beans, sweetcorn and roasted red peppers. Chop the red peppers into thin strips. Add the beans, sweetcorn and red peppers to the large bowl of enchilada sauce and mix well.

Lay the tortillas out on a work surface one at a time, and fill them with the mixture, dividing it equally between the tortillas. Roll them up, then put them into an ovenproof dish or baking tray about 30cm x 20cm – 6 filled tortillas should fit perfectly. Once rolled, pour over the rest of the enchilada sauce and bake in the preheated oven for 5 minutes.

While the enchiladas are in the oven, drain and rinse the soaked cashew nuts. Put them into a blender with the rest of the ingredients for the cashew cream, and blend until smooth.

Finely chop the coriander stalks and leaves. Peel and slice the avocado, and finely slice the red chili. Remove the enchiladas from the oven, drizzle over the cashew cream, and decorate with the sliced avocado, chili and coriander.

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