April 4, 2023

Cheesy Vegan Enchiladas: A Flavorful Plant-Based Recipe

By Samantha Podob MS RD CDN

Vegan enchiladasTrader Joe's enchilada saucePortobello mushroom enchiladasMeatless enchiladasPlant-based enchiladasHealthy enchiladas

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Ingredients:

• 1 package of tortillas (corn or flour)
• 1 can of black beans, drained and rinsed
• 1 can of corn, drained and rinsed
• 1 package of zucchini spirals
• 1 jar of Trader Joe’s enchilada sauce
• 1 avocado, diced optional)
• Cilantro, chopped (optional)
• Non-dairy cheese Mexican Blend (optional)

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet over medium heat add the zucchini spirals and cook for 5-7 minutes, until softened. Drain
3. While the zucchini is cooking, drain and rinse the black beans and corn. Add to a bowl.
4. Warm the tortillas in the microwave or in a dry skillet until they are pliable.
5. Pour about 1/4 cup of the Trader Joe’s enchilada sauce into the bottom of a baking dish.
6. Once the zucchini is softened, combine the black beans, corn and zucchini together.
7. Spoon the vegetable and bean mixture onto each tortilla, roll up tightly, and place seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are evenly coated.
9. Sprinkle non-dairy cheese Mexican Blend on the top of the enchiladas.
10. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the tortillas are lightly golden.
11. Serve the enchiladas hot, topped with diced avocado and cilantro (if using).
12. Enjoy!