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?
Servings Prep Time
4servings 15 minutes
Cook Time
30minutes
Servings Prep Time
4servings 15 minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Assemble your ingredients.
  2. Heat 1/4 cup salsa over medium heat in a large skillet. Add the garlic and onions and saute until translucent, 3-4 minutes.
  3. Add the bell pepper, jalepeƱos, sweet potatoes, spices, remaining salsa and enchilada sauce. Cover and cook over low heat until the potatoes are soft, about 20-25 minutes.
  4. 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.
  5. Stir in the black beans and lime juice. Cook for another 5 minutes or until the beans are nice and hot.
  6. 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.
Recipe Notes

Serving size is 2 open-faced Easy Vegan Enchiladas with 1/4 of the enchilada mixture and 2 corn tortillas.