Vegan Enchiladas
Servings: 4
Calories: 368kcal
Ingredients
Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons flour I use gluten free flour
- 2 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon tomato paste
- 2 cups vegetable broth
Filling
- ½ white onion chopped
- 1 bell pepper chopped
- 1 zucchini chopped
- 1 can of black beans drained
- salt to taste
- pepper to taste
- 8 corn tortillas (Sometimes I feel like I get closer 10-12 enchiladas filled... do what works)
Toppings/Garnish
- 1 avocado to top when serving
- ¼ cup olives to top when serving
- 1 bunch green onion garnish
- cilantro garnish (to your taste)
Instructions
- In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pan, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping them in a damp paper towel and microwaving them for 10 seconds. Or they can be heated in a skillet.
- Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish.
- Pour the rest of the sauce over the enchiladas.
- Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
Nutrition
Calories: 368kcal | Carbohydrates: 59g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1432mg | Potassium: 1048mg | Fiber: 18g | Sugar: 6g | Vitamin A: 2754IU | Vitamin C: 58mg | Calcium: 143mg | Iron: 5mg