ahhhh it’s the simple things in life like super perfect and flavorful vegan enchiladas topped with a ton of vegan greek yogurt, cheeeeese, jalapeño and cilantro that makes me happy.
good food, friends and family are what make my world go round. making dishes for my loved ones is always the best, especially when they tell me how much they enjoyed the recipe.
this past week, my cousin stayed with us and on the way to the airport as we were leaving she said “mar, you really underestimate how much i love your vegan cooking.” she is not vegan whatsoever, but ate my food (and loved it) the entire week!
and once you figure out how to make plants taste delicious, the hard part is over. it’s easy to stick to veganism and make all of the yummy dishes. Simple and Healthy Vegan Enchiladas are a perfect example of easy deliciousness that can be whipped up in the kitchen in no time.
a perfect dish for a work or school night because i take some time saving shortcuts. between not making a homemade sauce and the easiest filling like, everrrrr, the dish is a time saver.
still though, you feel completely full and satisfied thanks to all of the beans and nuts in the filling! it tastes “meaty” and is super hearty.
ok, so here’s the scoop on the filling! i used pinto beans, chickpeas and chopped pecans as the main ingredients. first, i chopped a red onion and sautéed the pieces in avocado oil.
then, i added the beans + nuts and sautéed those a bit too! after that, all of the sauce and spices can be added! the enchilada sauce only has to cook for about 8 minutes. the sauce is already thick and just has to warm through a bit.
as far as the sauce goes, i bought pre made whole foods 365 enchilada sauce, which is 15.5 ounces, and mixed it with 15 ounces, so 1 can of tomato sauce.
this created enough sauce for the filling and also to coat the top and bottom of the enchiladas.
you can get way fancier than i did when it comes to the filling but this recipe is meant to be very easy and quick. that’s my main goal, to make eating vegan healthy and also easier, complexity is not necessary.
i wouldn’t say that i got carried away with the toppings but i feel as though i chose good ones.
between vegan greek yogurt with an almond base, cilantro and jalapeño, there was just enough cool and spicy. oh, i should note that i used Siete Cashew Flour tortillas! this should serve 4, maybe 5 people depending on how hungry everyone is.
whether it be a vegan yogurt, sour cream or cream cheese, i think something along those lines is a great addition for the topping. also, Siete nacho cheese sauce would be unreal.
you could make your own cheese sauce too! something with soaked cashews, tofu or potatoes perhaps! there are endless options but something that was pre-made and store-bought was easiest for me to use!
loveeee vegan enchiladas so much though and i will no doubt make more recipes and variations because they’re just amazing.
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
i’m trying my best to use Pinterest more and more, so definitely check out my page to see what i’m pinning. super into vegan home decor and fashion lately.
while i know y’all love my desserts, ya have to eat lunch and dinner too lol, so doing my best to provide variety! the other day on my IG stories, i asked what savory recipes everyone wants to see!
so many delicious and creative suggestions, ah i don’t even know where to start but there’s room for tons!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Simple and Healthy Vegan EnchiladasCourse: Lunch & Dinner, Main DishesDifficulty: Easy
2 tbsp avocado oil
1/3 cup chopped red onions
1/2 cup chopped pecans
1/3 of the enchilada sauce (see below)
1 tbsp chili powder
1/4 tsp cumin
1 (15 ounce) can pinto beans rinsed and drained
1 (15 ounce) can chickpeas rinsed and drained
- enchilada sauce
pre made enchilada sauce (see post for brand and i used a 15.5 ounce jar)
1 (15) ounce can of tomato sauce
- 10 siete tortillas or any kind you want to use!
- vegan cheese for topping
- pre heat the oven to 375 degrees.
- add the sauce ingredients to a mixing bowl and stir well.
- sauté the onion in avocado oil on medium heat for 3 minutes. then turn the heat down to medium low and add the beans, pecans, seasoning and 1/3 of the sauce (you can eyeball it).
- cook another 8 minutes and stir often.
- fill tortillas and roll them up, placing the tortillas on top of a baking pan coated with more enchilada sauce.
- pour the rest of the sauce on top of the enchiladas and coat them well so they do not burn. add vegan cheese to the top and bake at 375 degrees for 22 minutes.
- add whatever toppings you would like and enjoy!