Vegan Build-Your-Own Enchiladas

This is one of my favorites and so many people think you can't make good vegan mexican food. I'm gonna prove you wrong!

I don't care what ethnic background you come from, enchiladas have always been a drool-worthy food. They're so versatile, easy, and can feed a large crowd. Stuff them with your favorite ingredients, roll them up, and heat...it's that easy!

Enchiladas are typically loaded with meat, cheese, beans (cooked in lard), and rice (cooked in animal broth). But I'm here to show you how to make your enchiladas just as tasty and just as easy (if not easier!) then they're counterparts.

The best part about enchiladas is that you can fill them with whatever you like, I'm going to list out some ingredients you can use and you just pick and choose! Chef's Choice!

Pick Your Filling:

Vegetarian Refried Beans

Cubed and Fried Potatoes

Cooked Hashbrowns

Black Beans

Corn

Cooked Rice

Bell Peppers

Onions

Faux Meats (like Gardein Chik'n or Beefless Crumbles)

Cooked Lentils

Diced Tomatoes

Toppings to be cooked:

Vegan Shredded Cheese (like Daiya or Follow Your Heart brands)

Black Olives

Hot Peppers

Enchilada Sauce

Toppings after cooking:

Cilantro

Lettuce

Vegan Sour Cream (like Wayfare or Tofutti brands)

Avocado/Guacamole

Directions:

*Pour 1/3 of a can of enchilada sauce (I like the mild green one) into a baking dish.

*Place your filling ingredients in a tortilla shell and wrap up (folding the sides in first and rolling up until closed). Set it in the baking dish, seam side down. Repeat until you have used up all your filling or run out of room in your baking dish.

*Pour the remaining enchilada sauce on the enchiladas, making sure they're covered. If any exposed tortilla shell remains, it will get hard and crusty as it cooks (enchiladas are supposed to be soft).

*Top with your fave vegan cheese and other toppings to be cooked.

*Put in the oven at 400 for 20 minutes.

These enchiladas are always a hit in my house at dinner time, even with my non-vegan friends and family!

Keep on cooking, friends!

-Kristin