Lazy Girl Easy Vegan Enchiladas
This Easy Vegan Enchiladas recipe is fast and easy to make. Why spend time trying to wrap and bake tricky enchiladas when you can do them open-faced?
I love our Sweet Potato Black Bean Enchiladas recipe, but we never have it because it’s such a pain to make. When we first made them for the website, it took us 3 tries to get them to come out good enough to be photographed. And we haven’t made them since!
So I asked Amelia if we could do them a different way that would be easier. After all, it’s the ingredients that taste good; not the shape. I suggested we sauté the filling in our cast iron skillet and then bake it covered in our Vegan Enchilada Sauce, but Amelia’s way was even easier. We served them open-faced on corn tortillas and poured the enchilada sauce over them. Then we topped them with some baked corn tortilla strips.
These “lazy girl” enchiladas, as Amelia calls them, are by far the easiest and fastest way to make delicious enchiladas.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 15 minutes |
| Cook Time |
| 30 minutes |
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This Easy Vegan Enchiladas recipe is fast and easy to make. Why spend time trying to wrap and bake tricky enchiladas when you can do them open-faced?
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- 1 small onion chopped
- 3 cloves garlic minced
- 1 medium green bell pepper seeded and chopped
- 2 small jalapeños seeded and chopped
- 1 medium sweet potato peeled and chopped into small pieces, about 2 cups
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 cup Grandpa's Dipping Hot Sauce or your favorite salsa
- 1 cup Vegan Enchilada Sauce
- 1 15oz can black beans drained and rinsed
- 1 tbsp lime juice
- 8 small corn tortillas warmed
- Assemble your ingredients.
- Heat 1/4 cup salsa over medium heat in a large skillet. Add the garlic and onions and saute until translucent, 3-4 minutes.
- Add the bell pepper, jalepeños, sweet potatoes, spices, remaining salsa and enchilada sauce. Cover and cook over low heat until the potatoes are soft, about 20-25 minutes.
- Stir the mixture occasionally. You may need to add more enchilada sauce or salsa half way during cooking time to keep the mixture from drying out.
- Stir in the black beans and lime juice. Cook for another 5 minutes or until the beans are nice and hot.
- Serve over warm tortillas, brown rice or your favorite leafy greens. Top with some baked tortilla strips. Sliced avocado and tomato also pair well with these open-faced enchiladas.
Serving size is 2 open-faced Easy Vegan Enchiladas with 1/4 of the enchilada mixture and 2 corn tortillas.
Yummy. I am going to make these this weekend!
Great! Let us know how they turn out or if you have any suggestions for making it easier 🙂
Great recipe for all fellow lazy girl vegans! I love the combo of sweet potatoes and black beans.
Thanks! That’s one of our favorites too!