I love that each enchilada is 20 grams of protein, all from non-soy sources. (Or even more if you use sprouted grain tortillas!) The ingredient list is much longer than most of my recipes, but I promise it’s not as complicated as it looks. I couldn’t resist including the recipe for our favorite homemade enchilada sauce so you can really take these to the next level. 😉
Protein Monster Vegan Enchiladas
For the enchiladas
For the enchilada sauce
- 3 cups organic low sodium vegetable broth
- 1/4 cup tomato paste
- 1/4 cup all purpose flour (or gluten-free flour)
- 2 Tbsp. olive oil
- 2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Optional: cayenne pepper, ground chipotle, smoked paprika, etc.
MAKE THE ENCHILADA SAUCE
- In a small bowl, add flour and the cumin, chili powder, garlic powder, and onion powder.
- In a medium saucepan, heat olive oil over medium heat.
- When hot, carefully add tomato paste, and the small bowl of flour and four spices.
- Cook 1 minute, whisking continuously. Then add broth and whisk well. Increase heat and bring to a light boil.
- Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste and set aside.
MAKE THE ENCHILADAS
- Preheat oven to 350.
- Dice onion and bell pepper.
- In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
- Meanwhile, dice tomatoes. Rinse and drain beans.
- When onions are translucent, reduce heat. Add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, and both beans (rinsed and drained). Stir well. Heat for 4-5 minutes then set aside.
- In a lightly sprayed 9×13 baking dish, cover the bottom with a thin layer of enchilada sauce.
- Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
- Place all 6 rolled enchiladas in baking dish and top with remaining sauce.
- Bake for about 25 minutes.
- Serve topped with avocado, cilantro, hemp hearts, nutritional yeast, etc.