Protein Monster Vegan Enchiladas
Each enchilada has over 20 grams of plant-based protein (from non-soy sources). Then topped with a homemade Mexican-inspired enchilada sauce!
- 1 yellow onion
- 1 red bell pepper
- 15 oz. can black beans
- 15 oz. can garbanzo beans (chickpeas)
- 1/2 cup hemp hearts
- 1/3 cup nutritional yeast
- 3 roma tomatoes
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 6 large tortillas
- 1 batch homemade enchilada sauce (or your own favorite)
Make the enchilada sauce and set aside. (Or skip this step if using your own sauce.)
Preheat oven to 350°F (176°C).
Dice onion and bell pepper.
In a large skillet over medium heat, sauté 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, additional hemp hearts, nutritional yeast, etc.
*For gluten-free: Use GF all-purpose flour (I use Bob's Red Mill) and GF tortillas.
Customizing: Add spinach, kale, chipotle, or garlic to the enchilada mixture.
Make it cheesy: Add vegan cheese shreds to the bean mixture, or simply top with a layer of cheese during the last 10 minutes of bake time.
Calories: 513 kcal | Carbohydrates: 67 g | Protein: 22 g | Fat: 19 g | Saturated Fat: 2 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 7 g | Potassium: 753 mg | Fiber: 13 g | Sugar: 8 g | Vitamin A: 1627 IU | Vitamin C: 35 mg | Calcium: 167 mg | Iron: 8 mg