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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)
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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 
115 oz can of black beans (rinsed and drained) 
115 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).

I hope you'll give these recipes a try, and let us know if you liked them!

We love seeing photographs of our recipes and just in general hearing from you guys!


Watch the video of this recipe here


Wishing you all the best,

Brittany

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