Protein Monster Vegan Enchiladas

By andreajayros

Ingredients

• 1 onion
• 1 red bell pepper
• 15 oz. can black beans
• 15 oz. can garbanzo beans
• 1/2 cup hemp hearts
• 1/3 cup nutritional yeast
• 3 roma tomatoes
• 2 tsp. cumin
• 1 tsp. smoked paprika
• Salt to taste
• 6 large tortillas
• Optional: spinach, chipotle, garlic
• {For the enchilada sauce}
• 3 cups organic low sodium vegetable broth
• 1/4 cup tomato paste
• 1/4 cup all purpose flour (or gluten-free flour)
• 2 Tbsp. olive oil
• 2 tsp. cumin
• 1/2 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• Salt/pepper
• Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Details

Servings 6
Adapted from thegardengrazer.com

Preparation

Step 1

I don't want to get all dramatic... but you guys? These have been life changing. Two things make them our favorite vegan enchiladas yet. First is the combo of black beans and garbanzo beans. Chickpeas don't often appear in enchiladas but we totally dig the unexpected addition. (If you're not a fan of garbanzos, sub in quinoa!) Second is when the natural juices from the tomato is mixed with nutritional yeast in the pan, it makes a rock-star "sauce" that really brings the filling together. Crazy good. Each enchilada comes out to a whopping 20 grams of protein (even more if you use sprouted grain tortillas). If you're feeling extra feisty, you can even throw in some spinach at the end! The ingredient list is much longer than most of my recipes, but it's not nearly as complicated as it looks. I wanted to include my recipe for homemade enchilada sauce if you really want to take them to the next level. I mean, c'mon...

Makes 6 enchiladas

Directions

Dice onion and bell pepper.
In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.

Meanwhile, dice tomatoes and rinse beans

When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, garbanzo and black beans. Stir well. Heat for 4-5 minutes then set aside.

Prepare the enchilada sauce. (*Directions below if needed.)

Preheat oven to 350.

In a lightly sprayed 9x13 baking dish, cover the bottom with a layer of enchilada sauce.

Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.

Place in baking dish and top with remaining sauce.

Bake for about 25 minutes.
Can serve topped with avocado, cilantro, hemp hearts, nutritional yeast, etc.

*Directions for enchilada sauce

In a small bowl, add flour and spices.

In a medium saucepan, heat olive oil over medium heat.

When hot, carefully add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder.

Cook 1 minute, whisking continuously.

Add broth and whisk well. Increase heat and bring to a light boil.

Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.