VEGAN ENCHILADAS WITH BEAN AND TOMATO SALSA MIX
These Vegan Enchiladas With Bean And Tomato Salsa Mix are a delicious and satisfying plant-based twist on a Mexican classic. This salsa is made with a single corn tortilla filled with hearty black beans, sweet corn and sharp onions, then generously topped with rich enchilada sauce. This recipe delivers maximum flavour with minimal effort. Perfect for solo dining or scaling up for guests, these enchiladas offer the comfort of traditional Mexican fare with wholesome ingredients. They’re naturally vegan and can be made gluten-free with the right tortilla, making them suitable for a range of dietary needs. Whether you’re after a quick weeknight dinner or a hearty lunch, this Vegan Enchiladas With Bean And Tomato Salsa Mix hits all the marks. It is best served hot and fresh from the oven. They also reheat well, making leftovers just as enjoyable.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Cinco De Mayo, Potluck, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, Quick & Easy, High Fibre, Low Fat, Wheat / Gluten-Free
DISH TYPE
Main Course
INGREDIENTS
The following ingredients are required for the preparation of Vegan Enchiladas With Bean And Tomato Salsa Mix:
- 25 grams | 0.88 ounces | 1 corn tortilla
- 43 grams | 1.52 ounces | ¼ cup black beans
- 60 grams | 2.12 ounces | ¼ cup enchilada sauce
- 15 grams | 0.53 ounces | 1 tablespoon chopped onion
- 15 grams | 0.53 ounces | 1 tablespoon corn
FULL NUTRITIONAL INFORMATION
- Calories: 205 kilocalories
- Total Fat: 3.7 grams
- Saturated Fat: 0.5 grams
- Carbohydrates: 33.8 grams
- Fibre: 6.3 grams
- Sugar: 5.2 grams
- Protein: 7.8 grams
- Sodium: 403 milligrams
- Calcium: 53 milligrams
- Iron: 2.0 milligrams
- Potassium: 465 milligrams
PREPARATION
These steps are followed for the preparation of Vegan Enchiladas With Bean And Tomato Salsa Mix:
- Preheat The Oven: Set your oven to 180 degrees Celsius and lightly grease a small baking dish.
- Warm The Tortilla: Gently warm the corn tortilla in a dry pan or microwave to make it more pliable.
- Prepare The Filling: In a bowl, mix the black beans, corn and chopped onion.
- Assemble The Enchilada: Place the filling in the centre of the tortilla, roll it up tightly and place it seam-side down in the dish.
- Add The Sauce: Pour the enchilada sauce evenly over the top of the rolled tortilla.
- Bake: Bake uncovered for 15 to 20 minutes or until the sauce is bubbling and the edges of the tortilla are slightly crisp.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs or avocado if desired.
PREPARATION TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for the preparation of Vegan Enchiladas With Bean And Tomato Salsa Mix:
- Prevent Tearing: Warm your tortilla before rolling to avoid breakage.
- Sauce Generously: Pour some sauce under and over the enchilada to keep it moist during baking.
- Customise Flavour: Add spices like cumin or smoked paprika to the filling for a flavour boost.
- Use A Small Dish: A snug-fitting baking dish helps hold the enchilada shape during cooking.
VARIATIONS
- Cheesy Touch: Top with vegan cheese before baking for added richness.
- Add Vegetables: Include chopped bell peppers, spinach or mushrooms in the filling.
- Protein Boost: Add crumbled tofu or tempeh to increase protein.
- Spicy Kick: Add jalapeños or hot sauce to the filling for extra heat.
- Grain Addition: Mix in cooked quinoa or brown rice for a more filling meal.
PREPPING AND STORAGE
- Refrigerate: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze individually wrapped, unbaked enchiladas for up to 1 month. Add sauce just before baking.
- Reheat: Reheat in the oven at 160 degrees Celsius until warmed through, or microwave for a quick option.
