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Easy Vegan Enchiladas

August 16, 2018

These Easy Vegan Enchiladas are the perfect weekday dinner with plenty of leftovers for freezing!

Easy Vegan Enchiladas by Gina Michele

With baby #2 due in December, I’m looking for easy, healthy meals that are freezer-friendly. These Easy Vegan Enchiladas are definitely getting added to the list! They’re hearty, delicious and so simple to make!

I was recently introduced to TVP (Textured Vegetable Protein). I don’t like any imitation meat products, so I was wary of TVP. Turns out, I liked it! When combined with boiling water it has a crumbly texture which makes it great for Mexican dishes. Since it’s made with soybeans, the flavor is neutral and it takes on the taste of whatever seasoning you use. It’s also high in protein and low in calories.

Enjoy!

Looking for more Easy Vegan Recipes?

Vegan Cauliflower Tacos

Vegan Caprese Pizza

Asian Zoodle Salad

Easy Vegan Enchiladas by Gina Michele

Print Recipe
Easy Vegan Enchiladas
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a baking tray. Combine TVP with boiling water in a bowl and let sit for 10 minutes. Stir in taco seasoning.
  2. Combine refried beans with corn in a separate bowl. Combine with TVP.
  3. Wrap up 1/5 of the mixture in a tortilla, sprinkle with shredded cheese and place in seam side down in the pan. Repeat until mixture is gone. Top with as much enchilada sauce as desired.
  4. Bake for 20. Let cool and garnish with cilantro and avocado.

Easy Vegan Enchiladas Recipe by Gina Michele

Easy Vegan Enchiladas Recipe by Gina Michele

Easy Vegan Enchiladas Recipe by Gina Michele


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