Satisfying Vegan Enchiladas

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Hey y'all! If you're craving a hearty, comforting meal that packs a punch of flavor, these vegan enchiladas are exactly what you need. Loaded with veggies and smothered in a rich, smoky sauce, these enchiladas will have you coming back for seconds. These vegan enchiladas are a fantastic option for a cozy dinner or a weekend feast. They’re easy to prepare, loaded with flavor, and sure to satisfy even the biggest appetites. Let’s dive in!

** Ingredients:**       (**Total Prep Time:** 20 minutes **Total Cook Time:** 30-35 minutes)

**For the Filling:**

- **1 tablespoon olive oil**

- **1 small onion**, finely chopped

- **3 cloves garlic**, minced

- **1 bell pepper**, chopped (any color)

- **1 zucchini**, diced

- **1 cup corn kernels** (fresh, canned, or frozen)

- **1 can (15 oz) black beans**, drained and rinsed

- **1 teaspoon ground cumin**

- **1 teaspoon smoked paprika**

- **1/2 teaspoon chili powder**

- **1/2 teaspoon ground coriander**

- **1/2 teaspoon salt**

- **1/4 teaspoon black pepper**

- **1/4 teaspoon liquid smoke** (optional, for extra smokiness)

- **1/4 cup fresh cilantro**, chopped (optional)


**For the Enchilada Sauce:**

- **2 tablespoons olive oil**

- **2 tablespoons all-purpose flour**

- **2 tablespoons chili powder**

- **1 teaspoon smoked paprika**

- **1 teaspoon cumin**

- **1/2 teaspoon garlic powder**

- **1/2 teaspoon onion powder**

- **2 cups vegetable broth**

- **1 can (8 oz) tomato sauce**

- **Salt and pepper to taste**


**For Assembly:**

- **8-10 large flour or corn tortillas**

- **1 cup vegan cheese** (optional, shredded)

- **Fresh cilantro** for garnish (optional)


** Instructions:**

**1. Prepare the Filling:**

   - In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   - Add the minced garlic, bell pepper, and zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.

   - Stir in the corn, black beans, cumin, smoked paprika, chili powder, coriander, salt, pepper, and liquid smoke (if using). Cook for another 3-5 minutes until everything is well combined and heated through.

   - Remove from heat and stir in the fresh cilantro if using. Set aside.


**2. Make the Enchilada Sauce:**

   - In a medium saucepan, heat the olive oil over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.

   - Stir in the chili powder, smoked paprika, cumin, garlic powder, and onion powder. Cook for another minute to toast the spices.

   - Gradually whisk in the vegetable broth and tomato sauce. Bring the sauce to a simmer and cook for 8-10 minutes until thickened. Season with salt and pepper to taste.


**3. Assemble the Enchiladas:**

   - Preheat your oven to 350°F (175°C).

   - Lightly grease a large baking dish.

   - Spread a thin layer of enchilada sauce at the bottom of the dish.

   - Spoon a generous amount of the filling onto each tortilla, roll it up, and place it seam-side down in the baking dish.

   - Pour the remaining enchilada sauce over the top of the tortillas, making sure they are completely covered.

   - Sprinkle the vegan cheese over the top if using.


**4. Bake:**

   - Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

   - Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and the edges of the tortillas are slightly crispy.


**5. Serve:**

   - Garnish with fresh cilantro and serve hot. Pair these enchiladas with a side of rice, guacamole, or a fresh salad for a complete meal.

 

**Health Benefits:**

- **Black Beans:** A great source of plant-based protein, black beans are also rich in fiber, which aids in digestion and helps keep you full longer.

- **Zucchini & Bell Peppers:** These colorful veggies are packed with vitamins A and C, as well as antioxidants that promote a healthy immune system.

- **Corn:** Adds a touch of sweetness and provides fiber, B vitamins, and essential minerals like magnesium.

- **Spices:** Cumin, smoked paprika, and chili powder not only add flavor but also have anti-inflammatory properties and help boost metabolism.

- **Vegan Cheese:** Opt for a dairy-free cheese that’s fortified with calcium and vitamin B12 to support bone health.







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