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vegan enchilada recipe no oil

Vegan Bean Enchiladas [gluten-free]

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  • Author: Melanie@Veggiejam
  • Prep Time: 15 minutes
  • Soaking Time (Lentil Tortillas): 30+ minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings (8 Enchiladas) 1x
  • Cuisine: mexican

Description

These vegan bean enchiladas with avocado crema are free of gluten and oil, but full of flavor! Instead of the classic wheat tortillas, I use my lentil wraps for a healthy, filling lunch.

Ingredients

Scale
  • 1 recipe lentil tortillas (makes 8) - or store-bought small wheat/gluten-free tortilas

Enchilada Sauce

  • 2 tbsp (gluten-free) flour
  • 2 tsp chili powder
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/4 - 1/2 tsp salt
  • black pepper
  • 1 cup tomato purée
  • 1/2 cup veggie broth
  • 1-2 tbsp maple syrup
  • 1 tsp apple cider vinegar

Black Bean Filling

  • 2 cans black beans
  • 1 red onion
  • 1 red pepper
  • 1 small zucchini
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • black pepper

Avocado Crema

  • 1/3 cup cashews (50 g)
  • 1/2 ripe avocado (75 g)
  • 1/2 lime, juiced (2-3 tbsp juice)
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 1 handful fresh coriander (optional)

Instructions

  1. Prepare the lentil tortillas. Keep the soaking time in mind!
  2. Soak the cashews for the avocado crema in hot/boiling water for 15-20 min.

Enchilada Sauce

  1. Combine the spices in a small bowl. Heat a small pot on the stove and toast the flour in it for 1 - 1 1/2 min. Stir to prevent burning.
  2. Add the spice mixture and toast for another 30 sec.
  3. Now add the tomato purée and the broth and stir. Season with maple syrup and apple cider vinegar and simmer on low for about 5 min. Put aside.

Filling

  1. Thinly slice the red onion and dice the bell pepper and zucchini.
  2. Heat some water in a pan and sauté the onion until trunslucent. Then add the vegetables. Season with cumin, salt and pepper and cook for 6-8 min.
  3. Now add the rinsed and drained beans and 1/2 cup of the enchilada sauce. Stir and take off the heat.
  4. Preheat the oven to 350 °F (175 °C).
  5. Pour about 1/2 - 3/4 cup of the enchilada sauce into a large casserole dish and spread evenly.
  6. Fill the tortillas, carefully roll them up and place them in the dish. Spread the rest of the enchilada sauce on top.
  7. Bake for about 20-25 min.

Avocado Crema

  1. In the meantime, rinse the cashews. Blend together with 1/2 cup filtered water and the remaining ingredients until creamy. Season to taste with salt, pepper and lime juice.
  2. Drizzle the avocado sauce onto the baked enchiladas. They taste best fresh out of the oven!

Find it online: https://www.veggiejam.com/english/vegan-bean-enchiladas-with-avocado-crema/