Introducing a Flavorful Vegan Enchilada Recipe: Vegan Enchiladas have gained immense popularity across the globe, especially in the USA and various other countries, as a cherished part of Mexican cuisine. These delectable delights have found their way onto menus at numerous Mexican restaurants, but they are also delightful homemade dishes.
I set out on a quest to create a vegan version of this mouthwatering dish. To my delight, I discovered a combination of ingredients that resulted in a truly delicious outcome. The best part was that everyone who tasted it loved it!
For this recipe, I carefully selected vegan ingredients, omitting the use of cheese altogether. The preparation process was quite simple, with most of the required items readily available at a regular grocery store. I picked up some tomatillo green salsa, uncooked flour tortillas, two fresh ears of white corn, a small package of frozen white corn, avocado salsa (without cream), fresh spinach, a can of coconut milk, and a couple of jalapeno peppers (approximately 2 or 3). Additionally, I purchased a large onion, either purple or white, to enhance the flavors.
Make sure to have a large baking dish on hand for the assembly and baking process.
Please note that this recipe is estimated to serve six people, so that you may have some leftover ingredients. If stored properly in the refrigerator, any leftovers can be enjoyed for up to 3 to 4 days.
Embrace the rich tradition of enchiladas with this vegan twist, and savor the vibrant flavors that will undoubtedly leave you craving more.
Vegan Enchiladas – Super Tasty & Easy-to-Make
Vegan items collect and lets make this yummy dish
Let us gather all items needed
Warm the tortillas in the microwave together for 30 seconds
One tortilla at a time, line up ingredients to grab from as you add them.
Open the tortilla and spread avocado salsa. Add spinach in the middle, onions, cilantro and green salsa, top with half of teaspoon of corn and roll and put in a baking pan. 9x11 glass baking pan
Line in a pan, mix the rest of the salsa with coconut milk and pour on top.
Poor rest of the avocado salsa, cilantro and corn
Bake at 375 for 20 minutes and serve!