meatless enchiladas

Seriously easy 1-pan Skillet Enchiladas are ready to eat in less than 30 minutes! Enjoy all the flavors of enchiladas without the work.

Skillet Enchiladas (Vegan)

package impossible ground meat (see notes for options)

onion,

garlic,

salt

corn tortillas

black beans, drained and rinsed

corn (I used frozen)

enchilada sauce (vegan friendly)

vegan cheese

Vegan Sour Cream

chopped green onions

black olives

Heat a large cast iron pan or other skillet over medium-high heat.

Add the vegan beef and diced onion and cook for about 10 minutes, breaking it into pieces and stirring frequently.

Now add the garlic and salt, and stir for about a minute.

Add the cut up corn tortilla pieces, black beans, corn and enchilada sauce. Stir it up, then cover and reduce the heat to low for about 10 minutes.

Uncover, sprinkle on the cheese, then cover again and remove from heat. Let it sit for a few minutes so the cheese can melt.

Serve with Vegan Sour Cream, chopped green onions and sliced black olives, if desired.

These enchiladas are stuffed with a hearty combination of corn, beans, and courgette and topped with two types of cheese. Garnished with avocado, tomato, and coriander, it's the definition of a healthy and hearty meal.

Vegetarian Enchiladas

olive oil

garlic, crushed

corn,

courgettes,

Salt

chilli powder

cumin

black beans,

300 g enchilada cooking sauce

lime

flour tortillas

70 g grated Monterey jack

g cheddar

200 g quartered grape tomatoes

avocado, sliced

g onion

g coriander leaves

Preheat oven to 180°C (160ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until soft, 6 minutes.

Stir in garlic and cook until fragrant, 1 minute more. Add corn and courgette and season with salt, chilli powder, and cumin. Cook, stirring occasionally, until corn is turning golden and courgette is tender. Add black beans, some enchilada sauce, and lime juice. Cook 2 minutes more.

Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 22 x 33 cm baking dish and top with cheeses.

Bake until cheese is melty, 15 to 18 minutes.&nbsp;

Garnish with tomatoes, avocado, onion, and coriander.

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These Low Carb Enchiladas Are An Instant Classic

Skip the meat and the stovetop work. Just fill, roll, and bake!

Black Bean Enchiladas

(15 oz) can black beans, rinsed and drained

(12 oz) bag frozen corn

oregano

onion powder

garlic powder

cheddar cheese, grated

Monterey Jack cheese, grated

12-14 corn tortillas, warmed

enchilada sauce, divided

Sour cream,

Fresh cilantro, chopped,

In a medium bowl, combine the beans, corn, cumin, oregano, onion powder, garlic powder, salt, and 1/4 cup of the enchilada sauce. Stir to combine and set aside.

Spread about 1 cup of the enchilada sauce in the bottom of a baking dish.

Line a tortilla with about 1/3 cup of the filling and top with a little bit of each of the cheese. Roll up tortilla, then place seam side down in baking dish. Repeat with remaining tortillas but make sure to reserve enough cheese for topping the enchiladas.

Pour remaining enchilada sauce over the tortillas and top with remaining cheese.

Cover dish with foil and bake until cheese is melted and sauce is bubbly, about 20 minutes.

Serve with cilantro and sour cream and enjoy!

Top 3 meatless enchiladas recipes from across the web

The most viewed meatless enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Skillet Enchiladas (Vegan)

Vegetarian Enchiladas

Black Bean Enchiladas

Top 3 meatless enchiladas recipes from across the web

The most viewed meatless enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Enchiladas (Vegan)

Vegetarian Enchiladas

Black Bean Enchiladas

The most viewed meatless enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine