Mild Vegan Beef and Black Bean Enchiladas

This past weekend, I made one of the tastiest vegan dishes I have possibly ever had. Vegan enchiladas with black beans and vegan beef! I mean it was just loaded with flavor and it's actually quite simple to make. To be fair, I haven't eaten a lot of vegan food in my life. I have been deliberately eating vegan dishes on and off for maybe a year and a half now. However, I am somewhat of a snobby omnivore when it comes to food :) Not picky. Snobby! Remember my vegan chocolate cupcakes? That kind of snobbery ;)

I generally like enchiladas but find that unless I make them myself, there is a good chance I may feel disgusted if I eat too much of it. I find enchiladas at restaurants way too cheesy and creamy. It's delicious at first but then near the end of the meal, I kind of feel sick :( Or maybe I have been to all the wrong places. I don't know. The vegan enchilada I am about to share is not only tasty, but also healthy and satisfying. It was good at first bite and when it was all gone, I helped myself to a bit more (oink, oink!). The next day, it tasted even better. My husband also loved it! Because it was all vegan, he raved about it even more :) Our 4 year old ate every bit of it but he would probably still pick pizza over enchiladas any day. Lol.

I think this dish could easily fool non-vegans. It uses imitation ground beef and it looks and feels just like the real thing. For those of you who can't live without the creaminess, you do get some of that from the guacamole it is served with. The enchiladas would have been good on their own but serving it with the homemade salsa and guacamole made it excellent.

Dying to try it, aren't you? Please let me know how it goes or if you have any suggestions in the comments below ;) Thanks!

Mild Vegan Beef and Black Bean Enchiladas
Serves 6
(Inspired by the black bean enchiladas recipe at TheKitchn)

2 cups cooked black beans
2 cups thawed frozen corn (or can)
1 large yellow pepper, diced
200g vegan ground beef
1/2 onion, diced
1/2 jalapeño pepper, finely chopped (use more if you want it spicy)
2 garlic cloves, minced
1 1/2 tsp cumin
1 1/2 tsp chili powder
2 tbsp olive oil
1 tsp salt

5-6 tortilla sheets (I used the flavored ones spinach and pesto)
1 bag Daiya shredded cheddar
2 cups salsa
guacamole for serving (recipe included)


5 ripe avocados, mashed
1/2 red onion, minced
1 cup of cilantro leaves
juice of 1/2 lemon
1/2 tsp smoked paprika
1/2 tsp salt

Process the salsa according to the recipe, wrap, and place in fridge. For the guacamole, mix everything together, wrap, and place in fridge. Cook the black beans and set aside.

In a large wok, fry the onion, jalapeño, garlic, corn, cumin, chili powder, and salt in olive oil for a couple of minutes. Add the yellow pepper and cooked black beans and fry for another minute. Add the vegan ground beef, stir to mix well and shut off the stove. This is the enchilada filling.

To assemble, spread 2 cups of salsa at the bottom of a rectangular baking dish. Take each tortilla, add filling to it, sprinkle with some cheddar and roll up. Place seam down in the baking dish. Repeat until the baking dish is full. Sprinkle remaining cheese over top. Bake at 375 F for 30-35 minutes. Serve with salsa and guacamole.


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