Vegan Enchiladas with Beans | Easy Casserole Recipe (2024)

FAQs

What is the secret to non soggy enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

These vegan enchiladas are seriously delicious.

The filling here is a hearty mixture of mushrooms, peppers, and black beans. I roll it up in corn tortillas and then smother them with red enchilada sauce and homemade vegan nacho cheese. Before serving, I sprinkle garnishes like jalapeños, radishes, and avocado on top.

Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

Tomato sauce is a good way to replace enchilada sauce if you're looking for a milder alternative. It's easy to take a pre-made tomato sauce and spice it and add other ingredients to get closer to a real enchilada sauce.

Queso fresco comes from Jalisco, in the western part of Mexico. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it makes a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn.

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

Yellow corn tortillas have a stronger corn flavor, whereas white tortillas have an almost oaky, nutty flavor when toasted. I personally like white tortillas for tacos and enchiladas, and use yellow ones for fried tortillas and corn chips when I want that corn taste to really come through.

What are the best tortillas for enchiladas? ›

Crispy corn tortillas dipped in sauce are best for enchiladas. Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

Another thing that adversely affects enchiladas is the addition of too much sauce. If you've ever thought, "There is no such thing as too much sauce," you might want to think again. Although it might be tempting to dump the whole serving of sauce in, this can actually be an enormous mistake.

These recipes are taken from her new book 'Mexico the Cookbook' a bible of authentic Mexican home cooking. They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa!

Major Mexican food staples that define the country's history and character are maize, beans, and chilli peppers…and they are all vegan and easily found in most dishes! Guacamole, salsa, and lime also add depth, flavour, and tanginess to dishes like tacos, chilaquiles, and enchiladas.

Two tortillas made from ground organic corn, filled with a blend of organic black beans, tofu and veggies, covered with our traditional Mexican-style enchilada sauce. Gluten free, vegan and dairy free, but full of great flavor.

Covering enchiladas with sauce adds flavor and keeps them moist while cooking.

To use the oven to soften your tortillas, preheat your oven to 350°F (175°C). Once heated, wrap the tortillas in aluminum foil and place them in the oven for 10-15 minutes or until they are warm and pliable enough to roll.

Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).