Vegetarian Enchilada Recipe (Vegan and Gluten Free)

Easy and simple vegetarian enchilada recipe that's vegan and gluten free. Using whatever beans and veggies you have in your fridge will still be a hit with this recipe.

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Prep Time 10

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 can organic black beans drained (if using fresh just soak overnight then boil)
1 can organic chickpeas drained (if using fresh just soak overnight then boil)
1 container mushrooms sliced or chopped
3 garlic cloves chopped
1/2 onion chopped
1 cup frozen/chopped or fresh sweet potato If using fresh make sure to cook ahead of time. I like chopped/frozen because I can just throw into the pan.
1 cup mini sweet bell peppers chopped
1 pack/can Frontera Enchilada sauce
1-2 tbsp taco seasoning Low Sodium taco seasoning or make your own with chili powder, garlic powder, onion powder, cumin, smoked paprika
1/2 container dairy free cream cheese I like Kite Hill or Miyokos brand
3 Tbsp salsa
1-2 packs gluten free tortilla wraps We like BFree Brand or Food For Life Brown Rice Brand. Any GF options work fine

Instructions

Preheat oven to 375
First, drain and rinse black beans and chickpeas
Chop all veggies
Place a small amount of water in the pan on the stove (med heat). Saute onions, mushrooms, garlic, peppers. Then toss in beans and sweet potatoes. Let saute for about 3-4 minutes until tender but still crisp. If using rice, make sure it's cooked ahead of time or buy the frozen brown rice already cooked. This is where you would add the rice to the recipe.
Next, add in taco seasoning, cream cheese, and salsa. Stir until creamy.
Pour about 1/2 pack of enchilada sauce into casserole dish
Place a couple spoonfuls of beans/veggie mixture into a tortilla wrap and roll up. Place wraps on top of sauce. Make sure to pack in firmly. GF wraps may need to be heated in the microwave for about 10 seconds before rolling up. They can be a little bit more dry than typical flour ones.
Once all wraps are in the dish pour the remaining enchilada sauce over the top. Cover with tin foil and bake for about 20 minutes. You can place shredded cheese on top if you like. We use Daiya brand or So Delicious vegan cheese. If using dairy cheese I recommend just using half of what you typically would.

Notes

These vegetarian enchiladas are great just by themselves or you can top with green onion, jalapenos, black olives, shredded lettuce, or chopped tomatoes. Basically they are good with anything on top. If you are making vegan sour cream you can use one container of plain unsweetened dairy free yogurt with 1 tsp of white vinegar.