Vegan BBQ Enchiladas 

Okay, we are going to take an omni recipe that includes chicken and cheese and turn it into plant based deliciousness!

The Mama Bella whole food plant based version has homemade vegan cheese combined with bbq sauce and is filled with micronutrient rich beans and veggies.

The Husband raves about these and says they are one of his favorite meals!These are very impressive. Great for dinner guests! My omni in laws love them. Serve with Spanish rice, chips and guacamole.

To make this meal gluten free simply use corn tortillas instead of wheat. You can even layer these enchiladas like lasagna rather than roll them.

Vegan BBQ Enchiladas

Vegan BBQ Enchiladas

SERVING: 9 ENCHILADAS USING MEDIUM SIZED TORTILLAS. A 9×13 CASSEROLE DISH SHOULD HOLD THEM ALL. I USED TWO SMALLER DISHES.

COOKING TIME: 30 – 45 MINUTES

INGREDIENTS:

Enchiladas

• 1 1/2 cups (15.5 oz can) Pinto Beans
• 1 1/2 cups (15.5 oz can) Black Beans
• 2 (4 ounce cans) diced mild Green Chiles
• 1/2 Red Onion (diced)
• 1 cup Corn (frozen or canned)
• 9 medium-sized Tortillas (whole grain or corn)
• 1 tsp ground Cumin
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Sea Salt
• 1 pinch Cayenne or Chipotle (spicy!)
• 1 1/4 cups Red Enchilada Sauce (for kids use mild!)
• ½ cup Vegan BBQ sauce
• homemade Vegan Cheese (recipe below)
• (optional toppings: 1/4 cup chopped fresh cilantro, extra diced red or green onions)

Cheese Sauce

• 3/4 cup Raw Cashews (soaked overnight in water if you don’t have a high-powered blender)
• 1 1/4 cup Water (or half water/ half salsa)
• 1 large Clove Garlic
• 1 Tbs Apple Cider Vinegar
• 1 Tbs Arrowroot Powder (or cornstarch to thicken)
• 1 tsp Sea Salt
• 1 tsp Onion Powder
• 1/2 tsp Turmeric
• 1/2 tsp Paprika
• 2 Tbs Nutritional Yeast (optional, I usually omit)

INSTRUCTIONS:

1. Preheat oven 350°F
2. Enchiladas: In a large mixing bowl, combine drained and rinsed beans, corn, green chiles, red onion, seasoning.
3. In a medium bowl, mix vegan bbq sauce and enchilada sauce together.
4. Spoon 2 Tbs sauce on tortilla and 3 or 4 spoonfuls of filling, roll and place seem side down in casserole dish, side by side.
5. Cheese Sauce: Combine ingredients in blender and blend until smooth.
6. Pour remainder of bbq enchilada sauce then top with cheese sauce
7. Bake uncovered for 20-25 minutes. When done, top with more red onion, and or green onion.
8. Enjoy!

Notes:

You can prep the cheese sauce ahead and even the filling and set in fridge.

Then you can just assemble and bake!

You can also make baked mexican tofu grounds for the filling. Just follow this recipe http://bellavirtue.com/eat/vegan-double-decker-beef-tacos/

Here in the Mama Bella kitchen we love hearing from you! Please leave your comments below! And let us know how our recipes turned out for you and your beautiful family.

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