Protein Monster Vegan Enchiladas
Protein powerhouse enchiladas with an amazing homemade sauce! Each enchilada has a whopping 20 grams of plant-based protein (from non-soy sources!)
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
For the enchiladas
- 1 onion
- 1 red bell pepper
- 15 oz. can black beans
- 15 oz. can garbanzo beans
- 1/2 cup hemp hearts (I use this brand)
- 1/3 cup nutritional yeast (I use this brand)
- 3 roma tomatoes
- 2 tsp. cumin
- 1 tsp. smoked paprika
- Salt to taste
- 6 large tortillas
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.
For gluten-free: use gf all-purpose flour, and gf tortillas.
Feel free to add spinach/kale, chipotle, or garlic to the enchilada mixture!
Enchilada sauce adapted from Martha Stewart
Calories: 526kcal | Carbohydrates: 68g | Protein: 22g | Fat: 19g | Saturated Fat: 2g | Potassium: 799mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1960IU | Vitamin C: 35.2mg | Calcium: 180mg | Iron: 9.9mg