{"id":33611,"date":"2020-12-17T09:21:08","date_gmt":"2020-12-17T15:21:08","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=33611"},"modified":"2020-12-17T09:23:46","modified_gmt":"2020-12-17T15:23:46","slug":"easy-vegan-enchiladas","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/easy-vegan-enchiladas\/","title":{"rendered":"Easy Vegan Enchiladas"},"content":{"rendered":"

These easy vegan enchiladas are filling, crowd-pleasing, packed with flavor, and come together in a quick 45 minutes. Hearty enough for a winter gathering and yet fresh and colorful enough to be happily welcomed to your dinner plate the whole year through.<\/em><\/strong><\/p>\n

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\nThis post is sponsored by\u00a0Nasoya<\/a>. Thanks for supporting the brands that support Blissful Basil!<\/i><\/p>\n

Hello, sweet friends! I've missed you.<\/p>\n

Much has happened since my last post including the birth of our second little one Winter Brynne<\/a>\u00a0in late October. Settling into life with two has been mostly joyful and easier than I'd anticipated in many ways.<\/p>\n

Winter loves to be \"worn\" which makes getting things done around the house a bit more doable. Sloane was never a fan of anything that felt tight or constraining as a baby (still isn't, actually), so my hands were more occupied with her the first time around.<\/p>\n

A reality that would have made testing and photographing these enchiladas quite difficult. However, Winter was happy as could be sleeping in the baby carrier for nearly all of the testing, styling, and photography work you see here.<\/p>\n

An exciting fourth trimester win to be able to nurture and create at the same time!<\/p>\n

Now let's talk enchiladas...<\/p>\n

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Originating in Mexico, enchiladas are a savory dish of corn tortillas rolled around filling and smothered in sauce. These days, enchilada filling can range from cheese to meat to vegetables, potatoes, tofu, beans, and so on. However, history suggests that the earliest enchilada-like dishes\u2014enjoyed by those living in the lake region of the Valley of Mexico\u2014were stuffed with small fish.<\/p>\n

The sauces currently used to top enchiladas are equally varied\u2014mole, cheese sauce, b\u00e9chamel, salsa roja, etc.<\/p>\n

However, the enchilada\u2014as described by the Real Academia Espa\u00f1ola\u2014is defined as \"a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce.\" In fact, the word\u00a0enchilada<\/em> is the past participle of the Spanish word\u00a0enchilar<\/em> which means \"to add chili pepper\". (Source<\/a>)<\/p>\n

In addition to a savory sauce topping, enchiladas are commonly garnished with things like cheese, sour cream, olives, onions, avocado, salsa, cilantro, etc.<\/p>\n

While this vegan version of enchiladas is a far cry from the defining meat-based classic, I'm very happy with how they turned out and I hope you are, too. They're easy to make, packed with flavor, and super satisfying.<\/p>\n

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While my hands do feel a bit freer during this second dance with the fourth trimester, cooking lavish, long-winded recipes is a luxury I can't yet participate in with any regularity. So easy, quicker dishes have been defining my kitchen rendezvous as of late.<\/p>\n

To keep these enchiladas quick, easy, and nourishing, the filling relies predominantly on Nasoya's Plantspired Zesty Mexican Style Superfood Skillet<\/a>\u2014a combination of tofu crumbles, veggies, cauliflower rice, and beans. It's flavorful, protein-packed, and requires little more than a quick heat in a skillet, which makes it perfect for enjoying as a meal on its own or as the speedy star in a more homemade dish like this one.<\/p>\n

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For these enchiladas, I combined the Superfood Skillet with vegetarian refried beans to make enough filling to generously stuff eight tortillas.<\/p>\n

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You'll have to excuse the use of flour tortillas here. Our store ran out of large corn tortillas, so I was stuck with flour for the photo shoot.<\/p>\n

While you\u00a0can<\/em> use flour tortillas in a pinch, enchiladas are traditionally made with corn tortillas and are much more flavorful when prepared that way.<\/p>\n

Either way, you'll stuff each tortilla with a bit of filling, roll it up, and nestle it into a sauce-lined baking dish.<\/p>\n

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The red sauce in this recipe is homemade yet fast and nearly fool-proof.<\/p>\n

You'll simply saut\u00e9 an onion in a bit of oil, add some spices, whisk in tomato sauce and a bit of chipotle pepper in adobo sauce, let it all simmer for a quick five minutes, and then give it an optional blend until smooth. That's it. Super easy, super flavorful.<\/p>\n

Before you bake the enchiladas, you'll pour a generous stripe of the sauce down the center of the stuffed tortillas.<\/p>\n

While the enchiladas bake, you'll prepare a cilantro-lime cream sauce. The sauce is easy to make (just measure and blend) and really brightens the flavors in the dish, so I strongly recommend making it. BUT it's optional and you can absolutely omit it in a pinch.<\/p>\n

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Once the enchiladas have finished baking, drizzle them with the cream (if using) and top as desired.<\/p>\n

I topped these with diced avocado, pickled red onions, and fresh cilantro. I love the look and flavors of this topping combination\u2014really add a pop of color and freshness\u2014but feel free to get creative.<\/p>\n

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I hope you love these easy vegan enchiladas as much as I do. If you make them, let me know! Leave a comment, rate the recipe, and don\u2019t forget to tag a photo #blissfulbasil<\/a> on Instagram.<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\n<\/div>\n

Easy Vegan Enchiladas<\/h2>\n
<\/div>\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites, Entr\u00e9e<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>enchiladas, plant-based, vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>8<\/span> enchiladas<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley Melillo | Blissful Basil<\/span><\/div>\n\n\n

Ingredients<\/h3>

Enchilada Sauce<\/h4>