Protein Monster Vegan Enchiladas
Protein powerhouse enchiladas with an amazing Mexican-inspired sauce. Each enchilada has a whopping 20 grams of plant-based protein (from non-soy sources).
For the enchiladas:
- 1 onion
- 1 red bell pepper
- 15 oz. can black beans
- 15 oz. can garbanzo beans
- 1/2 cup hemp hearts
- 1/3 cup nutritional yeast
- 3 roma tomatoes
- 2 tsp. cumin
- 1 tsp. smoked paprika
- Salt to taste
- 6 large tortillas
For the enchilada sauce:
- 3 cups vegetable broth
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour (GF if desired*)
- 2 Tbsp. olive oil
- 2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder (more to taste)
- 1/4 tsp. onion powder (more to taste)
- 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°F (176°C).
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 (I use Bob's Red Mill), and GF tortillas.
Feel free to add spinach/kale, chipotle, or garlic to the enchilada mixture!
Enchilada sauce adapted from Martha Stewart
Calories: 525 kcalCarbohydrates: 68 gProtein: 22 gFat: 19 gSaturated Fat: 2 gPotassium: 799 mgFiber: 13 gSugar: 8 gVitamin A: 1961 IUVitamin C: 35 mgCalcium: 183 mgIron: 10 mg