Easy Plant-Based Enchiladas (sos-free)
Easy plant-based enchiladas are an weekend staple in our home.
I love this dish because the end product tastes amazing and is very impressive with little work. Blending simple ingredients and assembling really is the most complex part of this recipe.
I usually pair the enchiladas with a chopped salad covered in our dressing. I can't wait for you to try this recipe out. The entire family will really enjoy this recipe!
Print the recipe here:
Easy Plant-Based Enchiladas (sos-free) By: The Jaroudi Family Ingredients: Enchiladas Sauce 4 cups of vegetable broth ¼ cup arrowroot powder (or corn starch / tapioca starch) ¼ cup tomato paste 1 cup roasted red bell pepper 1 tbsp white miso paste 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp onion powder 1 tsp oregano Dash of black pepper Enchilada Filling 1 – 15 oz can of black beans (rinsed and drained) 1 – 15 oz can of kidney beans (rinsed and drained) 1 cup cooked whole grain (we like oat groats, bulgur wheat, farro) 2 cups cauliflower rice 10 corn tortillas Directions: Preheat oven to 400 degrees In a high-speed blender mix together all if the enchilada sauce ingredients. Blend until smooth. Set enchilada sauce on the side. Blend half of the beans in a high-speed blender until a refried bean texture. Mix the whole grain, cauliflower rice, and remainder of the whole beans in a large bowl. In a large casserole pan add ½ cup of enchilada sauce to the bottom. Assemble the enchiladas – spread the bean mixture to corn tortillas and add a bit of the enchilada filling. Roll and place seam side down. Keep going till all enchiladas are added to the casserole dish. Pour ½ of the enchilada sauce down the middle. Bake for 25 minutes covered. *For a crispier enchilada uncover and bake for an additional 10 minutes. After baking serve with leftover enchilada sauce. You can thicken the remaining sauce by whisking in a small pot on medium-high heat for around 4 minutes (or until sauce thickens).
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