Nothing gets me hotter than a tray of vegan enchiladas.
They’re always nice and spicy, and will crush any cravings you have for something a little naughty.
My enchilada recipe is filled with all my favourite things like black beans, garlic, spinach and mushrooms. So while they are addictive and carby — they’re also nutrient-rich. I pack A LOT of spinach in mine (just call me Popeye), but they never overpower the dish. If you’re struggling to get in your greens, this is a deliciously sneaky way to do it.
These are perfect to bring along for a potluck dinner but to tell you the truth, I’m equally happy divvying them up into containers and enjoying them every night of the week.
Dishes like these are my bread and (vegan) butter.
They are big enough to last you four or more meals, which means after a long day at work all you have to do is pop one or two into the microwave. And everyone knows that leftovers are the best.
It’s taken me a little while to find a vegan cheddar cheese brand I’m happy with for this particular recipe. After a bit of trial and error with other brands, I’ve happily settled on Zenzo. It melts well and has a beautiful cheesy flavour.
My omnivore readers trying a bit of vegan cooking needn’t worry. There are so many great vegan cheese brands out there that you’re bound to find the one for you. You won’t miss dairy (yuck) one little bit.
I’m always so impatient watching these babies cook in in the oven. The tortillas get a nice crunch too!
When they’re finally ready, I’m quick to dig in. I always add a sprinkle of coriander on top, as well as some guacamole and a side of corn chips. Since there’s always some enchilada sauce left over, I add extra to my plate because sauce is the champion of any good enchilada recipe.
Thinking of making this recipe?
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Spicy Mushroom and Black Bean Enchiladas
- 2 tablespoons of olive oil
- 6 cloves of garlic (minced)
- 1 white onion (diced)
- 5 cups of white button mushrooms (sliced)
- 200g of fresh spinach
- 1 can of black beans (drained)
- 1 teaspoon salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of cumin
- 1x 8 pack of tortilla wraps
- 2 tablespoons of oil
- 4 tablespoons of ground cumin
- 2 teaspoons of chilli powder (use 1 teaspoon if you don’t want it too spicy)
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 3 tablespoons of flour
- 1/2 cup of water
- 2 canned tomatoes (pureed)
- Preheat oven to 175 degrees. Lightly grease a baking tray (large enough to fit 8 enchiladas).
- To make the filling, sauté garlic and onions until soft, add mushrooms and cook. Once mushrooms have softened, add fresh spinach (add a handful at a time until it wilts). Finally, pour in a can of black beans and mix. Add salt, pepper and cumin.
- To make the sauce, add oil to a pot at low heat. Add cumin, chilli powder, salt, pepper, flour and water to form a paste. Add canned tomatoes stir (use a whisk to remove any lumps). Heat for 10 minutes stirring frequently.
- To assemble, add a spoonful of enchilada sauce to a plate and spread. Take 1 tortilla wrap at a time and hold both sides onto plate to lightly cover with sauce (you’ll need to keep spooning more sauce onto the plate as you go). Lay tortilla on a flat surface and add spoonfuls of the mixture (not too much or it’ll break). Wrap up enchiladas and place in tray.
- Once all enchiladas are ready to go, pour enough enchilada sauce to cover (I usually have some left over which I use as extra sauce after). Sprinkle your favourite vegan cheese all over and place in the oven for 45 minutes or until golden.
- Serve with guacamole and salsa.