Get ready for a fiesta of flavours with these Protein-Packed Vegan Enchiladas! Loaded with protein-rich ingredients and bursting with savoury flavours, this dish is a delicious and satisfying twist on a classic Mexican favourite.
Servings: 4-6
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cooking Level: Beginner
Ingredients:
1 can (15 oz) of black beans, drained and rinsed
1 cup of cooked quinoa
1 bell pepper, diced
1 small red onion, diced
1 teaspoon of ground cumin
1 teaspoon of chili powder
1/2 teaspoon of smoked paprika
Salt and pepper to taste
1 can (15 oz) of enchilada sauce
8-10 corn tortillas
1/2 cup of vegan shredded cheese
Fresh cilantro, chopped (for garnish)
Sliced avocado (for serving)
Kitchen Equipment:
- Large skillet
- Baking dish
- Mixing bowl
- Knife and cutting board
- Cooking spray
Directions:
1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray.
2. In a large skillet, sauté the diced bell pepper and red onion until softened, about 5-7 minutes.
3. Add the black beans, cooked quinoa, ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes.
4. Pour a small amount of enchilada sauce into the bottom of the greased baking dish.
5. Fill each corn tortilla with a spoonful of the bean and quinoa mixture, roll it up, and place it seam-side down in the baking dish.
6. Once all the tortillas are filled and rolled, pour the remaining enchilada sauce over the top, making sure to coat each enchilada.
7. Sprinkle vegan shredded cheese on top of the enchiladas.
8. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
9. Garnish with chopped cilantro and serve the Protein-Packed Vegan Enchilada Fiesta hot with sliced avocado on the side.
Enjoy the flavourful and protein-packed goodness of these vegan enchiladas that will surely become a favourite at your dinner table! 🌮🥑
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