FlaminGirl's recipes! #115 - Vegan Enchilada

My dear foodies,

I had some time since I made some publications on Mexican recipes, guacamoles and tacos some typical dishes of Mexican popular culture, today I bring you a rich vegan enchilada, its traditional version contains animal protein, but we will replace it with vegetable protein making the typical enchilada a more generous recipe with our body.

Mexican food is widely recognized in the world for its explosion of flavors and although some recipes contain meat, most is made up of vegetables and beans so to prepare any recipe all we have to do is replace meat with vegetable protein.

Vegan Enchilada



(for 6 portions):

♡ 4 and 1/2 cups of mixed vegetables

♡ 2 cloves of garlic

♡ 1 teaspoon chili powder

♡ 1/4 teaspoon paprika

♡ 2 teaspoons soy sauce

♡ 1 cup vegan cheese

♡ 1 cup cooked brown rice

♡ 50 g black beans

♡ 1 1/2 cups green sauce

♡ 4 tortillas

♡ Salt and pepper

♡ Oil


Preparation time: 25min

Cooking time: 20min

Total: 45min

Our first step to prepare this delicious enchilada will be to wash our vegetables very well and then cut them into small pieces, after they are cut we will mix them well, the vegetables I leave them to your choice for something place mixed because you can decide which to use. In turn makes the recipe more attractive.


The next step will be to choose our best frying pan and preheat it to high fire, when this very hot we will throw a generous jet of oil and we will take to medium fire, we will place the vegetables and we will sauté, finally we will add the garlic previously cut very fine to exploit the flavors of our vegetables.

When the vegetables are crystallizing we will place the Mexican mixture of chile in powder, we placed salt and pepper to our taste and finally we will place the paprika. We will take advantage of cooking a cup of rice and leave well cooked then we reserve.


Then we will place the beans that we will have cooked with anticipation I recommend you that this preparation is carried out with 1 of anticipation and reserving in the refrigerator until the following day, we will place enough so that a rich enchilada is left us. Cook for 20 minutes over medium heat and stirring constantly, while turning on the oven to preheat to 180 centigrade.


Now it is time to present and prepare our enchiladas, for it we choose a tortilla and with a spoon we will place a spoonful of beans, a spoonful of rice, and one of the mixtures with vegetables and beans, we close and repeat the same operation with each one of the tortillas.

As we already preheated the oven we only have to place the tortillas enchilada in a tray with a silicone tablecloth and bake for a period of 25 minutes.


I let you try this recipe and tell me what you think! ;)

Benefits of Chile pepper


The chili pepper is one of the most known and popular in Mexican food, provides great flavor and is not as spicy as other similar species, also provides the body with great benefits for its content of vitamin A, B1, B2, B6 and minerals such as calcium, iron, potassium, sodium, also has plenty of fiber essential for the proper functioning of our digestive system. Numerous studies reveal its anticarcinogenic power as well as having a large amount of antioxidant that can regulate the cardiovascular system when it is prone to retain liquids or fats, has properties that help the respiratory system, is an excellent expectorant so it can be used as an alternative treatment to the common grip.


Thank you for reading 😊


. Vegan pumpkin burgers

. Vegan zucchini cannelloni

. Vegan croquettes carrot and curry

. Vegan lasagna with mushrooms

. Vegan medallions


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