Vegan Chicken Enchiladas
Indulge in the bold, comforting flavors of Vegan Chicken Enchiladas, a plant-based twist on the classic Mexican dish that's perfect for any occasion! This recipe features a hearty filling of plant-based chicken substitute, sautéed bell peppers, onions, garlic, and black beans, perfectly seasoned with smoky cumin and vibrant chili powder. Rolled into soft tortillas and smothered with rich, tangy enchilada sauce, these enchiladas are topped with melty vegan cheese for an irresistible finish. Ready in just 45 minutes, this wholesome meal is easy to prepare and guaranteed to impress both vegans and non-vegans alike. Serve them hot, garnished with fresh cilantro, for a dinner that’s not only delicious but also 100% cruelty-free. Perfect for family gatherings, weeknight dinners, or bringing the flavors of Mexico to your kitchen!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken substitute
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 Garlic cloves
- 1 medium Green bell pepper
- 400 grams Canned black beans
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Salt
- 8 large Tortillas
- 500 milliliters Enchilada sauce
- 150 grams Vegan cheese
- to taste Fresh cilantro
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat.
Finely chop the onion and mince the garlic. Dice the green bell pepper.
Add the onion and garlic to the skillet and sauté for 3-4 minutes until the onion becomes translucent.
Stir in the bell pepper and cook for another 3 minutes until softened.
Add the plant-based chicken substitute to the skillet and cook for 5 minutes or until heated through, breaking into smaller pieces with a spatula.
Rinse and drain the canned black beans, then add them to the skillet along with the cumin, chili powder, and salt, mixing well to combine.
Lightly grease a baking dish with a little olive oil.
Spread a couple of tablespoons of enchilada sauce over each tortilla.
Spoon about 3 tablespoons of the skillet mixture onto each tortilla, then roll them up tightly and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the vegan cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving and enjoy your Vegan Chicken Enchiladas.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11161 mg | 485% | |
| Total Carbohydrate | 397.5 g | 145% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 31.7 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1092 mg | 84% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 4036 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
