Vegan Cheese + Bean Enchiladas – Best Dairy Free Mexican Dinner!

Vegan Cheese Bean Enchiladas - Best Dairy Free Mexican Dinner! Rich Bitch Cooking Blog

This epic meal is beyond filling & cheap while having a million different flavors to write home about. There’s a couple moving parts to this but I wouldn’t have made this had it been within 10 feet of complex. This is easy. While there is small amounts of fat a person could make this fat free. I’m pretty sure a fat free version would be 100% the same flavors as this. I’m not sure why I didn’t go nuts with the dairy free cheese sauce for the picture. Just know this is hella chzy. This recipe makes a life time supply of cheese & salsa. Thank your future self.

Vegan Cheese Sauce

  1. Boil or Steam 2 cups of peeled potatoes & 1 cup carrots
  2. Put cooked veggies in blender with 1/2 cup of water. Blend!
  3. Add 1-2 ts salt, 1/4 ts garlic powder. 1/4 ts onion powder & 1 TB citrus juice (I just used a whole lime)
  4. Add either 3 TB of oil OR water. Blend!
  5. Add 1/2 cup nutritional flakes. Blend! Add tiny amounts of water if it’s too thick to blend.

Enchilada Sauce

  1. 2 TB of each of the follow: chili powder, flour, oil. Put all of those in a pot on the stove. (i’m sure cornstarch would work)
  2. While those things are heating add whatever spices to the mix (cumin, basil, salt, etc)
  3. Add small can of tomato paste or tomato sauce
  4. Mix with 1-2 cups of water, Whisk til thickens

Spicy Mango Habanero Salsa

  1. Chop a HUGE mango, put half in the blender and diced up the other half in a bowl
  2. Dice tomatoes, cilantro & onion and put those in the bowl with mango
  3. Blend the chopped mango with lime juice, cilantro & habanero
  4. Pour the blended half with the diced half to have a chunky salsa, no salt needed

Build Your Enchilada

  1. Lay out tortillas (flour, corn or gluten free)
  2. Spread beans inside tortilla like you’re making a burrito
  3. You could also add: rice, olives, grilled veggies/mushrooms, jalapeno, vegan cheese or salsa, etc)
  4. Roll closed, lay seem down then pour cheese & enchilada sauce on top
  5. Bake 375-400 degrees for 15-20 minutes. Top with salsa (and maybe more cheese. ENJOY

For more details on this recipe watch my video below. Cheese recipe inspired by Veggie on a Penny & Enchilada sauce inspired by Budget Bytes.

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