Spicy Roasted Vegetable & Bean Enchiladas

This version of vegan enchiladas is by no means authentic, but it is certainly a delicious vegan alternative. Enchiladas by definition are ‘covered in chilies’… chili sauce that is. I figured I could get away with calling these enchiladas by using cubanelle peppers as well as green and red bell peppers in the sauce. What can I say, I try to create using things that are already in my kitchen.

Serves 4

1-1/2c Vegan Enchilada Sauce (see below)

1/2c Black Bean Puree (see below)

1ea Zucchini Squash (halved, sliced, roasted)

1ea Yellow Squash (halved, sliced, roasted)

1/2 Red Onion (sliced, roasted)

1c Kale (rough julienne or chopped)

1/3c Vegan Cheese (shredded)

4-6 Corn Tortillas (see below)



Vegan Sour Cream

Pico de Gallo

Vegan Cheese

Vegan Pepper Sauce

1ea Red Bell Pepper (seeded, quartered)

1ea Green Bell Pepper (seeded, quartered)

1ea Tomato (quartered)

1ea Cubanelle Pepper (seeded quartered)

½ White Onion (quartered)

6ea Garlic cloves

1T Cumin Powder

1T Chili Powder

1T Cajun Seasoning

1/2t Sea Salt

Black Bean Puree

1/2c Black beans (cooked, drained

)1t Cumin

1t Onion Powder

1t Garlic Powder

1t Chili Powder

1/2c Water

Sea Salt tt

Corn Tortillas

2c Masa Harina

1-1/2c Hot Water

1/2t Sea Salt


-Cutting Board

-Chef’s Knife

-Small Baking Dish


-Two Lined Baking Trays

-Two Large Mixing Bowls

-Can Opener

-Mixing Spoon


-Baking Mitt/Towel

-Small Bowl

-Small/Medium Baking Dish

-Rolling Pin

-Non-Stick Sauté Pan

-Damp Kitchen Towel


-Tasting Spoon

-Serving Dish

For Corn Tortillas

In a large bowl mix together masa harina and salt. Add hot water and mix until corn dough forms. Portion dough into small balls or desired ounces (a 1/4c measure or 1/3 c measure is helpful for consistency).

On a clean flat surface roll out dough balls into round corn tortillas. Be sure that your tortillas are thin, if they are too thick they will break during the filling and rolling process of the enchiladas.

Heat non-stick sauté pan on medium heat. Gently lay one of your corn tortillas into the heated pan allow to cook for approximately 1.5 to 2 minutes on each side. Remove from pan using spatula on to the plate. Cover with damp kitchen towel and repeat.

Store in an airtight bag until use. (if you are using immediately the damp towel and plate will be enough.)

For Black Bean Puree

Puree all ingredients in blender until smooth. Season with sea salt to taste. Set aside.

For The Vegan Pepper Sauce

Preheat oven to 400F. Mix seasoning in small bowl. Arrange vegetables on lined baking sheet. Sprinkle seasoning evenly over top vegetables.3. Roast vegetables for 8-12 minutes or until they have become golden brown and tender.

Cool. Blend until smooth

For The Enchiladas

In large mixing bowl combine roasted vegetables, black bean puree, peppers, and vegan cheese. Mix until thoroughly combined and taste for seasoning. 

Fill tortilla, to your desired amount, with vegetable bean filling and roll. Repeat and set aside until all the corn tortillas are full.

Preheat oven to 375F. 

Pour half of the enchilada/pepper sauce into the bottom of the small-medium baking dish. Add a bed of kale over top of the sauce.

Place filled tortillas on top of the bed of kale and cover them with remaining sauce. Garnish with more cheese and cover with non-stick foil tightly.

Bake 15-20 minutes or until the enchiladas are thoroughly heated through and the cheese is completely melted.

Garnish with cilantro, and serve with vegan sour cream and pico de gallo. Serve.

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