Vegan Vegetable & Bean Enchiladas

These Vegan Vegetable & Bean Enchiladas are an easy weekday meal.

With a simple sauce, beans for protein and topped with delicious smoked vegan cheese, they are so incredibly tasty they can be served with a simple salad. Why not try serving them with my Politiki salad.

The Applewood Vegan Smoked cheese melts really well and is ideal for this dish.

The sauce, easily made, is rich and has my secret ingredient in it – Balsamic Drizzle or Glaze. I always used to put a teaspoon of sugar in my tomato-based sauces to give it a lift and take away the acidity in the tomatoes. But I read that balsamic vinegar is good too.

However, when I tried using just the vinegar, I was a bit disappointed. So, I thought I would try using the balsamic drizzle that I use for salads, etc. and I really liked it and now use it a lot when making tomato-based sauces.

Balsamic Drizzle (also known as Glaze) can be bought in supermarkets and is a handy ingredient to have. I also use it over my Avocado Toast Topping!

How To Make Vegan Vegetable & Bean Enchiladas

Equipment you will need

Kitchen scales

Sharp knife

Measuring spoons

1 or 2 large frying pans – depending on whether you cook the sauce and filling at the same time

Garlic mincer

Oven-proof tray/dish

Cheese grater

Note – I have suggested the oven be preheated at step 9, however, if making the sauce and the filling at the same time, preheat the oven before you start.

Step 1 – For the Sauce – Heat the oil in a large frying pan and cook the onions over a low-medium heat, stirring occasionally, for 10 minutes, until the onions have softened and browned a little.

Step 2 – Add the garlic and paprika. Stir and continue to cook over a low heat for 1-2 minutes.

Step 3 – Next, add the passata and balsamic drizzle/glaze, stir and simmer for 10 minutes.

Step 4 – Season well with freshly ground salt and black pepper and set aside.

Step 5 – For the Filling – Heat the oil in a large frying pan and cook the mushrooms over a low-medium heat, stirring occasionally, for 5 minutes, until the mushrooms have released their water and most of the water has evaporated.

It’s important to cook the mushrooms long enough, and over a high enough heat without burning them, to evaporate the water that is released from the mushrooms as when the other vegetables are added they will become soggy.

Also, if there is too much liquid when the sauce is added, it will become runny.

Step 6 – Add the courgettes and baby corn, and stir-fry over a medium-high heat for 3-4 minutes, until the courgettes have softened.

Step 7 – Add the beans, stir and cook for a further 2-3 minutes.

Step 8 – Remove from the heat and stir in about ⅔ of the sauce and half of the cheese.

Step 9 – To Complete – Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.

Step 10 – Evenly spoon the filling into the middle of each tortilla, then roll the tortilla and place in a lightly oiled oven proof dish approximately 21cm / 8inches by 31cm / 12inches.

Because of space, I do two at a time.

By using soft flour tortillas they should not need warming and should roll easily, especially with the warmth of the filling. It’s also a good idea not to remove them from their packet until you are ready to fill them. This will stop them from drying out. If you do find your tortillas are not rolling easily, you can warm them for a few seconds, two at a time, in a microwave.

Step 11 – Spoon the rest of the sauce over the middle of the tortillas and sprinkle over the remaining cheese.

Step 12 – Bake in the top of the oven for 10-15 minutes until the cheese has melted and started to bubble.

Step 13 – Sprinkle with a little chopped coriander (optional) and serve with salad.

Did you try these tasty enchiladas? I would love to hear from you so please leave me a comment in the comments box below. ????????

Happy Enchilada making and ENJOY! ????