Vegan Recipes

Vegan Meal: Tex-Mex Enchiladas

These vegan enchiladas are delicious and so easy to make. I eat them every day. But, I’ll take it one step further and boast a bit, because my non-vegan husband says they look, smell, and taste as good as any beef enchilada he’s ever had.

12 Vegan Tex-Mex Enchiladas (13×9” Baking Dish)

What you’ll need:

  • Mission Super Soft 5.5” Yellow Corn Tortillas (12)
  • La Victoria or Old El Paso Red Enchilada Sauce (19oz can)
  • Diced Green Chile Peppers (4oz can)
  • Gardein Frozen Beefless Ground (3 cups)
  • Tony Chacher’s Creole Seasoning (1 tsp)
  • Sea Salt (to taste)
  • Field Roast Chao Tomato Cayenne Slices (3)
  • Daiya Cheddar Style Shreds (2 cups)
  • 13×9” Baking Dish
  • Large Non-Stick Skillet

Directions:

  • Preheat oven to 375.
  • On stove at medium/low heat, add beefless ground to skillet. Stir occasionally until thawed and warmed through. Add 1 cup enchilada sauce, green chilies, and Cajun seasoning. Stir until completely mixed. Taste for preference, and add sea salt accordingly. Remove from heat and divide into four sections in skillet. Set aside.
  • Pour 1 cup enchilada sauce in baking dish and tilt the pan around until the sauce is evenly coating the bottom.
  • Cut each cheese slice into four strips.
  • Working with 3 tortillas at a time, wrap in wet paper towel and microwave on high for 40 seconds for pliability. Place one cheese strip in middle of each and plop 1/12 of skillet mixture on top. Roll tortilla and place seam-side down in baking pan. Repeat until all tortillas have been assembled and are inside pan, pushing them against one another if necessary to make them fit. Add remaining mixture (if any) to the ends of the enchiladas.
  • Pour remaining sauce evenly over enchiladas.
  • Sprinkle shredded cheese on top.
  • Bake 25 minutes until cheese is melted and sauce is bubbling.

Note: If you want to make these the traditional way, you can coat both sides of the tortilla in red sauce before adding the cheese slice and mixture. Keep in mind, you might need extra sauce. That said, I tried it both ways, and I found no difference in taste or texture by skipping this extremely messy procedure.

Vegan Tex-Mex Enchilada Plate

Suggestion: These enchiladas make perfect leftovers. Simply reheat in the microwave until cheese melts. If you feel like adding freshness, place them atop a salad of lettuce, tomato, black olives, green onions, enchilada sauce, and lime juice.