This recipe is very simple, healthy, and delicious! All the ingredients are Whole Foods plant based and the recipe makes 18 enchiladas with corn tortillas, or about 8 with flor tortillas!
Ingredients/ shopping list:
- 2 cans of beans ( i used black beans)
- 1 can corn
- 2 cups mushrooms
- 2 tbs green chilies
- Spinach (optional)
- Corn/flour tortillas
- 1 tsp Onion powder
- Salt and pepper
For the enchilada sauce:
- 2 eight oz cans tomato sauce (see picture below for options, i like to use one Mexican style, one plain)
- 3 cups water
- 3 Tbs chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt
- 4 Tbs corn starch
Cooking Instructions:
Step 1.
In large skillet add drizzle of olive oil and sauté your chopped mushrooms and spinach. Add your beans, corn, onion powder, salt, and pepper. Let simmer for about 5 minutes for all the flavors to mix and veggies to soften.
Step 2.
For the sauce you just add all the ingredients to a pot and simmer, mixing in the cornstarch last one tbs at a time!
Step 3.
Add about 1/3 sauce at the bottom of a casserole dish.
Step 4.
Add spoonful of bean mixture to tortillas and roll up one by one, placing into a casserole dish. TIP: if you are using corn tortillas you will need to steam them first so they don’t break. Just wrap tortillas in wet napkin or cloth and microwave for about a minute.
Step 5.
Add the rest of the sauce on top of your enchiladas, add two tbs green chilies on top, and cover in tin foil. Bake at 350 for 35 minutes!
Wrap Up:
Try this yummy plant based meal this week with your family or friends and help to save animals just like the ones here at FAR. Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14
