Craving an authentic Mexican meal, but want to make it vegan-friendly? Try these Easy Vegan Green Enchiladas that will blow you away with their magnificent taste.
Vegan Green Enchiladas
Are you craving enchiladas? If you want to eat them, but need a vegan-friendly option, these Easy Vegan Green Enchiladas are perfect for you. You’ll only need a few ingredients to make flavorful enchiladas to enjoy for lunch or dinner. You can even save these enchiladas in your refrigerator and reheat them in your microwave when you need a quick, flavorful meal.
What You’ll Need to Make the Vegan Green Enchiladas
You’re going to need several important ingredients to prepare these flavorful Easy Vegan Green Enchiladas, including:
- Brown Rice. Be sure to cook your brown rice beforehand.
- Salsa Verde. Use your favorite vegan-friendly brand of salsa verde.
- Black Beans. Use cooked black beans. If you have other beans that you prefer, you can use them instead of the black beans.
- Spinach. Add spinach to your dish for flavor and added health benefits.
- Corn Tortillas. You will need a minimum of eight tortillas to prepare these enchiladas.
You will also need pumpkin seeds, radishes, avocado, chopped cilantro, and scallions to eat with your Easy Vegan Green Enchiladas.
How Long Does It Take to Prepare?
It will take you about 15 minutes to prepare your ingredients and 20 minutes for everything to cook. You can have this wholesome, homemade meal ready to eat in under 40 minutes. Because you can have it done so quickly, it’s the perfect vegan-friendly meal to make on a busy night.
Do I Have to Use Spinach?
It’s good to use some green, leafy vegetables in this recipe. If you don’t want to use spinach, you can always use kale as a substitute. Both ingredients work well with these enchiladas.
How Many Servings Will It Make?
If you follow this recipe for Easy Vegan Green Enchiladas, you will have enough for up to six people to enjoy. If you’re making these enchiladas for yourself, you can always store and save any leftovers, reheating them daily until you have none left and need to make more of them!
Can I Make Vegan Salsa Verde?
Because this recipe calls for salsa verde, you can buy it at the store or prepare it at home. If you’re going to make homemade vegan salsa verde, you’ll need a few ingredients, including tomatillos, cilantro, garlic, jalapeno peppers, and lime. It’s not hard to make this flavorful salsa that will taste amazing when added to your enchiladas.
How to Store the Easy Vegan Green Enchiladas
Allow your leftovers to sit out until they cool before you store them. Once they’re cool enough, place the enchiladas in a container and cover it with a lid or aluminum foil sheet. Put your enchiladas in the fridge for up to two days before reheating them and enjoying them again. If you’d like to save them a bit longer, wrap them tightly and put them in the freezer. They’ll stay good for up to three months when frozen.
Do you remember that I always tell you that I try to have a grain and a pulse always cooked and ready to go? This makes my life easier and keeps me organized in the kitchen. But, no worries if you do not have homecooked beans or rice at home, you could always use canned or pouched ones. Finish these enchiladas with diced avocado, cilantro, thinly sliced radishes, and scallions.
Easy vegan green enchiladas
- 1 ½ cup of salsa verde
- 1 ½ cup cooked brown rice
- 1 ½ cup cooked black beans or any other that you prefer
- 1 large handful of green leaves spinach, kale or mixture of the two
- ½ cup of pumpkin seeds
- 8-12 corn tortillas
- 5 thinly sliced radishes
- 1 medium avocado in squares
- ½ cup chopped cilantro
- 3 scallions, white and green parts
- Pre-heat the oven to 350ºF.
- Prepare the green sauce as you like or follow this recipe.
- Put two or three tablespoons of sauce in the bottom of a baking dish.
- In a large bowl put the rice, beans, green leaves, pumpkin seeds and about half a cup of sauce. Mix well.
- Heat the corn tortillas until pliable.
- Fill each tortilla with two or three tablespoons of this mixture, roll it up and put it in the oven dish with sauce, with the fold of the tortilla facing down.
- When finished, put the rest of the sauce in the center of the enchiladas, cover and put in the oven for 20 minutes or until the enchiladas are hot and the sauce has changed color.
- Remove from the oven and finish with slices of radish, cilantro, scallion, and avocado.
- Serve immediately.
- 5-7 tomatillos depending on the size without peel and rinsed
- 1 cup cilantro, leaves, and stems
- 1-2 serrano chili peppers
- 1 / 4-1 / 2 cup of roughly chopped white onion
- 1/2 teaspoon of salt
- Put the blender the tomatillos, the cilantro, the chile serrano, the salt and a quarter cup of chopped onion. Blend until everything is well integrated, taste and adjust.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.