Vegan Enchiladas - All of the Recipes

Vegan EnchiladasVegan EnchiladasVegan Enchiladas

Ingredients

1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon sea salt, or to taste
3 cups cooked black beans or 2 cans (15 ounces each) black beans, drained and rinsed
2 cups cooked brown rice or 1 can (15 ounces) brown rice, drained and rinsed
10 whole wheat tortillas (8-inch size)

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Steps

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
In a large skillet over medium heat, sauté onion and garlic in olive oil until softened.
Stir in cumin, chili powder, paprika, oregano and salt. Add black beans and brown rice. Cook for 5 minutes.
Spoon about 1/3 cup of the bean mixture into each tortilla. Roll up the tortillas and place them seam side down in the prepared baking dish.
Cover with foil and bake for 25 minutes. Serve with your favorite toppings.