Vegan Enchiladas

Meal prep has been a total struggle for me, but every time I take a couple of hours to prep for the week ahead, I am soooo glad I did. These Vegan Enchiladas are my new go-to when I am in a pinch because I usually have most of the ingredients on hand, they’re loaded with plant-based protein, and my favorite spice blend – chili powder, cumin, and cayenne.

If you’re looking to shake up your Meatless Monday or you want a simple one-dish meal that you just throw in the oven and call it good for a full week, this one is for you. Also, I love these babies because they are totally freezer-friendly. Make a batch, throw half of them in freezer containers, eat for the week, and have some on hand for those nights when you come home late from work with nothing to eat and need something FAST.

Here’s what you’ll need…

1 large sweet potato

1 can black beans, rinsed

1/2 cup salsa

1 small yellow onion

2 bell peppers

1 tbs chili powder

1 tsp salt

1/4 tsp cayenne pepper

4.5 oz can green chiles

12 6 inch whole wheat or corn tortillas of your choice

Directions:

1. Preheat oven to 350F
2. Chop all veggies into bite-sized pieces
3. Combine all ingredients, minus the chiles and tortillas, in a large mixing bowl and stir until spices are evenly coating all of your filling
4. Fill your tortillas in this mixture and place in a 9x13inch baking dish
5. If you have leftover filling, simply place it in the remaining space in your glass baking dish – you can enjoy it on its own or as a breakfast hash with a tofu scramble
6. Bake for 25-30 minutes, or until sweet potatoes are tender

Print

Vegan Enchiladas

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Meatless Monday or just your average meal prep, these Vegan Enchiladas are perfect for your batch cooking needs

Course: Main Course

Cuisine: Mexican, southwest

Servings: 12

Author: Maddie Augustin

Ingredients

• 1 large sweet potato
• 1 can black beans rinsed
• 1/2 cup salsa
• 1 small yellow onion
• 2 bell peppers
• 1 tbs chili powder
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 4.5 oz can green chiles
• 12 6 inch whole wheat or corn tortillas of your choice

Instructions

1. Preheat oven to 350F
2. Chop all veggies into bite-sized pieces
3. Combine all ingredients, minus the chiles and tortillas, in a large mixing bowl and stir until spices are evenly coating all of your filling
4. Fill your tortillas in this mixture and place in a 9x13inch baking dish
5. If you have leftover filling, simply place it in the remaining space in your glass baking dish - you can enjoy it on its own or as a breakfast hash with a tofu scramble
6. Bake for 25-30 minutes, or until sweet potatoes are tender