Vegan Enchiladas with Black Bean Pistachio Stuffing

Pow this vegan enchiladas recipe packs a punch of flavor. As plant based recipes go this one is a huge hit. Bursting with flavor and stuffed with fresh veggies, pistachios and black beans it’s good and good for you!

Ingredients

3 cups Homemade Red Enchilada Sauce

2 tablespoons olive oil

2 large portobello mushroom caps

1/2 medium red onion

1 orange bell pepper

15-ounce can black beans, drained and rinsed

1 cup rough chopped #farmfreshnuts raw pistachios

1 teaspoon garlic powder

2 teaspoons cumin

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon kosher salt

2 tablespoons lime juice

½ cup vegetable broth (leftover from the enchilada sauce recipe) or water

1 ½ cups guacamole (homemade or purchased)

12 8-inch flour or corn tortillas (read section above)

For the garnish: 1 cup thinly sliced romaine lettuce, 1 to 2 radishes cut into matchsticks, 2 tablespoons minced red onion, and torn cilantro

Optional: Vegan sour cream

Instructions

Preheat the oven to 400 degrees Fahrenheit. 

Start the Enchilada Sauce (or for quicker prep, make it the night before). 

Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper. 

In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce. 

Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. 

If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.

Fill each tortilla with ¼ cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center (see the photo). Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce.

Bake for 5 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)

Homemade Red Enchilada Sauce

Ingredients

3 tablespoons olive oil

1 cup minced yellow onion (1/2 large)

3 garlic cloves

3 cups vegetable broth

6 ounce can tomato paste (10 tablespoons)

1 ½ tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce)

1 tablespoon cumin

½ tablespoon oregano

½ tablespoon garlic powder

½ tablespoon chili powder

½ teaspoon kosher salt

Instructions

Mince the onion. Mince the garlic.

In a saucepan, heat the olive oil over medium heat. Add the onions and saute for 5 minutes until golden and tender but not browned. Add the garlic and saute for 1 minute.

Carefully pour in the vegetable broth, and then add the remaining ingredients: tomato paste, adobo sauce, cumin, oregano, garlic powder, chili powder, and kosher salt. Bring to a simmer, where the sauce is gently bubbling, and simmer for 15 minutes.

Carefully transfer the contents to a blender (use a ladle to keep from splashing). Blend until smooth. Use immediately or place in a jar and refrigerate for up to 2 weeks.