Ready in 45 minutes
Vegan recipe for enchiladas.
"We have adopted Meatless Mondays in our house and I am always on the hunt for recipes that will delight our usual meat-eaters. This is one of those recipes. While I made quite a few substitutions - I used whole wheat tortillas, packaged enchilada sauce and a pre-packaged grain mix (TastyBite Zany Multigrain) - the meal was in the spirit of the original recipe. The result was a super hearty, satisfying tray of good-for-you-but-you-can't-tell goodness."- LoraP
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Top-ranked recipe named "Vegan Spinach and Quinoa Enchiladas"
1. Preheat oven to 350 degrees F
2. In a 2 quart pot, bring 1.5 quarts of water to a boil and put the quinoa in. Cook until the quinoa is soft and translucent.
3. In a small pot, heat up the enchilada sauce. Mix the Daiya cheese and stir until cheese has melted.
4. Heat oil in a large skillet over medium heat. Cook onion, red pepper and garlic, stirring often for 3-5 minutes.
5. Add spinach and cook, stirring often, until spinach is wilted.
6. Add quinoa, black beans, tomatoes, spices, green chiles, oregano and picante sauce and cook, stirring often, until mixture is hot.
7. Season with salt and pepper to taste.
8. Divide filling among the tortillas, wrapping them into little burritos.
9. Pour 1/3 of the enchilada/cheese sauce into the bottom of the prepared baking dish.
10. Place burritos into the baking dish, side by side, seam side down. Pour remaining enchilada sauce over top.
11. Sprinkle with some vegan cheese (if desired) and bake for 25-30 minutes or until the sauce is bubbly and cheese is melted.
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Henry2739 1 week agoAwesome Sauce! Used hot rotel for the tomatoes and jalapenos to add some spice
Aimeelady 4 months ago
Bobette37 4 months agoHad so much filling I ended up with one to freeze! Added extra garlic, and cheated with regular cheddar, the whole family loved it.
twojocks 1 year agoAwesome!. Even my meat loving husband liked them a lot! :-)
ajwaka 1 year agoThis was quite tasty but seemed to be missing something in my opinion. If I were to make it again - I'd simply serve it with lettuce and avocado/guacamole. Also my wife commented that she'd like to use the smaller 6-inch tortillas so you get more tortilla in each bite. We really liked this - these small additions will make this a regular in our household
Steph323 1 year agoGreat recipe! Always looking for new yummy Vegan meals
jenpalombi 1 year agoAmazing enchiladas! I've recently adopted a whole food, plant-based approach to eating which my family sometimes laments at dinner time... but everyone loved these enchiladas! I'll be making these regularly, especially since the recipe makes too much filling, which serves nicely as a tex-mex quinoa salad for my lunch the next day. :) Thanks for sharing.
LoraP 1 year agoWe have adopted Meatless Mondays in our house and I am always on the hunt for recipes that will delight our usual meat-eaters. This is one of those recipes. While I made quite a few substitutions - I used whole wheat tortillas, packaged enchilada sauce and a pre-packaged grain mix (TastyBite Zany Multigrain) - the meal was in the spirit of the original recipe. The result was a super hearty, satisfying tray of good-for-you-but-you-can't-tell goodness.
cooksalot1995 1 year agoSo okay I used regular Tillamook and Kraft cheeses, but it was so good. I mixed cheddar and pepper jack cheese to make this. It was so much better than I thought it would turn out to be.
MamaItaliana12 2 years agoLoved the flavor of these added sliced black olives and used Daiya brand vegan pepper jack cheese.
AAlhindi 2 years agoGreat recipe ! Thanks Haya