Easy Green & Red Enchiladas | Vegan Oil Free
Enchiladas can seem overwhelming to put together but they are actually so easy! It's as easy as blending together a quick sauce, sautéing the fillings, rolling, and baking. Check out this video to see how we make vegan red enchiladas, green enchiladas, layered enchiladas, and rolled enchiladas all plant-based and without oil!
They are extremely delicious and flavorful and the perfect dish to take to a party to impress your friends and loved ones.
This is such a tasty and delicious recipe, sure to impress any guest!
- 3-4 tomatoes, chopped
- 6 garlic cloves
- 1 teaspoon oregano
- 1 teaspoon cumin seeds
- 1 tablespoon apple cider vinegar
- 1 white onion
- 5 guajillo chiles
- 6 Mexico chiles
- 6 Japones chiles
- 6 Pasilla-Ancho chiles
- 1/2 cup oats
- 1 lime, juiced
- water to desired consistency
For the sauce, add all of the ingredients to a high speed blender and blend very well, letting the blender heat up the sauce. If you do not have a high-speed blender, blend well and then boil for a few minutes. Preheat the oven to 375°. Saute the onion, potatoes, garlic, black beans, corn, and spinach in a pan with the enchilada sauce until the spinach has wilted. In a large baking dish, pour a bit of enchilada sauce at the bottom. Fill a tortilla with the sauteed filling, and then roll it and put it in the pan seam-side down. Keep doing this until the baking dish is full. Pour more enchilada sauce on top, cover, and bake for 25 minutes. Uncover and bake for 5 more minutes to crisp up!