One of my favorite parts about cooking is the ability to make dishes from any style of food, any culture. Some are definitely trickier to pull off with an authentic feel, but others are so flexible to interpretation and preference that anyone can cook them! We enjoy a lot of Japanese, Thai, Indian, Pakistani, and Italian dishes, as well as some South American, Spanish and Mexican dishes.
These vegetable enchiladas are decidedly “South West”, with of course a whole-foods plant based (WFPB) flair. Featuring vegan pepper jack cheese, a robust tomato and beet sauce, and loaded with black beans, peppers and corn, the enchiladas will fill you up, but without the heavy feeling that often comes with animal-products. The delectable mix of flavors and textures is amazing, and will get even your carnivorous eaters to get up for a second serving!
You can make these enchiladas as spicy or as mild as you would like, and top with whatever sides you prefer! I added fresh sliced jalapenos, avocado, arugula sprouts, and some garlic cashew cream. We serve a fresh quinoa and raw veggie salad on the side, they paired so well together.
The other wonderful part about these enchiladas is that they hold well, so you can easily make a tray of them in the morning or afternoon, and just warm them through at dinner time!
Prep Time: 10 Minutes
Cook Time: 25 – 50 minutes (depends on cook option, see below)
1 cup yellow corn kernels (frozen OK!)
2 cups fresh arugula
1 cup cooked black beans
1 small red onion, diced
1/2 cup each, diced – green bell pepper, red bell pepper
1 medium carrot, diced
1.25 cups, shredded, vegan pepper jack cheese
3 garlic cloves, minced
Salt & Pepper to taste
1 teaspoon cumin
1 teaspoon smoked paprika
6 medium-sized tortillas or wraps of choice
Fresh jalapeno, thinly sliced
Arugula or broccoli sprouts
Garlic Cashew Cream or vegan sour cream
Tomato & Beet Enchilada Sauce Ingredients:
16-oz diced tomatoes (or whatever size jar/can you can find close to this. I used one pint of home canned heirloom tomatoes)
2 plum tomatoes, diced
2 small beets, diced
1 teaspoon baking powder
Salt & Pepper to taste (fresh cracked black pepper preferable)
1 teaspoon cumin
2 teaspoons chili powder
2 teaspoons garlic powder
1 cup vegetable broth or water
- Preheat oven to 325F.
- For sauce – mix all ingredients (except beets) in a sauce pan, bring to a boil and then reduce to a simmer. Once liquid has reduced down by about a third, add the beets, and blend. Set aside.
- For enchiladas – saute peppers, onion, garlic, and carrots for 3-4 minutes or until slightly tender. If you are making this in advance, allow the filling to cool completely before moving on to step three. If you will be baking right away, you can go right ahead.
- In a large bowl, combine sauted veggies, black beans, arugula and 1 cup of the shredded vegan pepper jack. Mix well.
- In a large baking tray, add about a 1/2 cup of the tomato and beet sauce, and spread across the bottom. Add filling to your tortillas or wraps, fold in both sides, and roll. Place in baking tray on top of sauce, and repeat until you have a full tray.
- Add more sauce on top of the enchiladas, to your preference. I don’t like it when enchiladas get to dried out, and this tomato and beet sauce is SO good, that I added probably about 2-3 cups worth.
- Top with the remaining pepper jack, and sliced jalapenos if you would like.
If you prepared your enchiladas in advance of your meal, you can cover in foil and put in the refrigerator. This is why the cook time is listed as a variable. If you are baking right away, your cook time will be less, as the filling is already warm, and you are only trying to crisp up the tortillas and melt the cheese. If you are making ahead, it will take longer to reheat the enchiladas all the way through.
When ready to bake, put the covered tray in a 325F oven. For ready-to-bake, about 5-10 minutes. For made-ahead, about 30-35 minutes. Remove the foil for the last 5 minutes to allow the tops to get nice and brown and melted.
Add your desired toppings and fixings, and enjoy!