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[This post was originally published 8/25/16 on thebalancedmommie.com]
People often ask my husband which one of my recipes is his favorite – every time, he always says these vegan/vegetarian enchiladas. I seriously make these so often that I don’t know how he’s not sick of them already! 🙂
This recipe is my take on the Oh She Glow’s vegan enchiladas recipe. There are some noticeable differences, a couple being that this recipe does call for some mozzarella cheese for topping and uses corn tortillas instead of whole grain tortillas. Oh She Glows has some amazing recipes and this is just one of them!
As a kid, my mom made enchiladas all of the time. Authentic Mexican ones too. Even though my mom is Irish and German, that didn’t stop her from learning how to cook traditional Mexican dishes from my grandmother, my Dad’s mom. It would take her a long time to make enchiladas, partly because of the preparation of the chilis for the sauce. Every time I have these baking in the oven the smell brings back memories of my childhood and waiting for them to be cooked. This recipe uses tomato paste instead, which can be less time consuming for those weeknight dinners.
These are stuffed with black beans, sweet potatoes, spinach and onions. Basically full of healthiness. 🙂 These enchiladas are actually great sans mozzarella cheese too, but my husband always requests just a touch of cheese. Whichever way you like them, they’re sure to be a hit with your family.
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