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Protein Monster Vegan Enchiladas

  • 1 onion
  • 1 red bell pepper
  • 15 oz. can black beans
  • 15 oz. can garbanzo beans
  • 1/2 cup hemp hearts
  • 1/3 cup nutritional yeast
  • 3 sauce tomatoes
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • Salt to taste
  • 6 large tortillas
  • 2 cups spinach
  • 2 cloves garlic
  • 1 hot pepper

Dice onion, bell pepper, and garlic.
In a large skillet over medium heat, saute onion and bell pepper until onion is translucent.
Meanwhile, dice tomatoes and rinse beans.
When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, garbanzo and black beans. Stir well. Heat for 4-5 minutes.  Add spinach at end, and heat until just wilted.
Prepare the enchilada sauce. (*Directions below if needed.)
Preheat oven to 350.
In a lightly sprayed 9x13 baking dish, cover the bottom with a layer of enchilada sauce.
Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
Place in baking dish and top with remaining sauce.
Bake for  about 25 minutes.
Can serve topped with avocado, cilantro, hemp hearts, nutritional yeast, etc.
  • 3 cups organic vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup all purpose flour
  • 2 Tbs evoo
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt/pepper
    Optional: cayenne pepper, ground chipotle, smoked paprika, etc

In a small bowl, add flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.
Recipe adapted from The Garden Grazer.