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Vegan Enchiladas

So delicious! No crazy ingredients, super cheap and filling. Best of all, no cheese.

Ingredients

  • Pinto beans blended in the vitamix until smashed, but not super smooth
  • 1 cup diced potatoes
  • 1/2 cup frozen corn (optional)
  • 2 TBSP frozen diced green peppers. (optional)
  • salt to taste
  • 1 batch Enchilada sauce
  • 6-8 10" Tortillas

Instructions

  1. Coat the bottom of a 9 X 13 inch casserole dish with sauce

  2. Dip each tortilla in sauce and spoon in some filling, maybe 1/3-12 cup each. Roll them up tight and place them in the dish squished close to each other. I placed them length wise, since the tortillas were to wide for the dish.

  3. Drizzle the remaining sauce on top making sure there are no dry spots. 

  4. Bake covered with foil (I used parchment paper under the foil) for 30 minutes at 350.