Vegan Cheese + Bean Enchiladas – Best Dairy Free Mexican Dinner!

Vegan Cheese Bean Enchiladas - Best Dairy Free Mexican Dinner! Rich Bitch Cooking Blog

This epic meal is beyond filling & cheap while having a million different flavors to write home about. There’s a couple moving parts to this but I wouldn’t have made this had it been within 10 feet of complex. This is easy. While there is small amounts of fat a person could make this fat free. I’m pretty sure a fat free version would be 100% the same flavors as this. I’m not sure why I didn’t go nuts with the dairy free cheese sauce for the picture. Just know this is hella chzy. This recipe makes a life time supply of cheese & salsa. Thank your future self.

Vegan Cheese Sauce

  1. Boil or Steam 2 cups of peeled potatoes & 1 cup carrots
  2. Put cooked veggies in blender with 1/2 cup of water. Blend!
  3. Add 1-2 ts salt, 1/4 ts garlic powder. 1/4 ts onion powder & 1 TB citrus juice (I just used a whole lime)
  4. Add either 3 TB of oil OR water. Blend!
  5. Add 1/2 cup nutritional flakes. Blend! Add tiny amounts of water if it’s too thick to blend.

Enchilada Sauce

  1. 2 TB of each of the follow: chili powder, flour, oil. Put all of those in a pot on the stove. (i’m sure cornstarch would work)
  2. While those things are heating add whatever spices to the mix (cumin, basil, salt, etc)
  3. Add small can of tomato paste or tomato sauce
  4. Mix with 1-2 cups of water, Whisk til thickens

Spicy Mango Habanero Salsa

  1. Chop a HUGE mango, put half in the blender and diced up the other half in a bowl
  2. Dice tomatoes, cilantro & onion and put those in the bowl with mango
  3. Blend the chopped mango with lime juice, cilantro & habanero
  4. Pour the blended half with the diced half to have a chunky salsa, no salt needed

Build Your Enchilada

  1. Lay out tortillas (flour, corn or gluten free)
  2. Spread beans inside tortilla like you’re making a burrito
  3. You could also add: rice, olives, grilled veggies/mushrooms, jalapeno, vegan cheese or salsa, etc)
  4. Roll closed, lay seem down then pour cheese & enchilada sauce on top
  5. Bake 375-400 degrees for 15-20 minutes. Top with salsa (and maybe more cheese. ENJOY

For more details on this recipe watch my video below. Cheese recipe inspired by Veggie on a Penny & Enchilada sauce inspired by Budget Bytes.

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7 comments

  1. I haven’t had enchiladas since before I went vegan. I made these, and OMG, they were delicious. I have really upped my cooking game because of your YouTube channel.

  2. Just made these without the cheese sauce because I’m just one person and didn’t want it to go to waste lol. Other than that though they were amazing! I love the simplicity of it. I started eating vegan about 2 months ago and I’m still trying to figure out what recipes I like and don’t. A lot of trial and error! This is a keeper though. I had been craving enchiladas and this was perfect. Next time I make it I’ll try the cheese sauce. Thank you for the recipe.

    • I love bean enchiladas!

      If you like enchilada sauce then this might be for you. I don’t know why it occurred to me to try this but if you mix whole beans with enchilada sauce (and chipotle in a adobo sauce) then it flavors up the beans. I think whole beans are good but they always seem lacking. Once mixed with sauce they’re out of this world (according to me) 🙂

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