Quick and Easy Vegan Enchiladas

These Quick and Easy Vegan Enchiladas are the answer to, ‘What should we have for dinner tonight?’ 

 

My Grandma has made these several times and given us the leftovers, but not until recently did I try making them. I should have made them sooner! They are super easy to make! The baking time is the only time consuming part about it. It only takes a few minutes to put them together and get them in the oven. I actually make the ‘meat’ ahead of time so I can put these together even faster.

 

So, because I had no idea what I was doing I bought taco sauce. Seemed right. It looked like what my Grandma used.

 

On the night I was going to attempt making these, I ran the instructions past my Grandma one more time. My Dad was in the kitchen as well, because my Grandma lives with my parents.

 

You should have seen the look on my Grandma’s face when I told her what sauce I had! HA! I needed enchilada sauce, not taco sauce. Who knew there were so many options?! She graciously gave me a few of her cans so I didn’t get discouraged from trying to make them.

 

So, my wise guy of a Dad pipes up and says, “Shouldn’t a food blogger know the difference between enchilada sauce and taco sauce?!” HA!

 

 

We all had a good laugh!

 

 

Alright, let’s get on with these super easy, great tasting, quick, could probably do it in your sleep, add it to your weekly-meal rotation, soon to be favorite because they are that amazing enchiladas!

 

 

Pour a little enchilada sauce on the bottom of a glass 9×13 pan. I use 2 cans of mild. Also, you can use the medium or large shells. I like the medium size, they fit perfectly across the pan!

 

 

Meanwhile, fry up a bag of MorningStar Farms Vegetarian Griller Crumbles. I just use a little oil and a packet of Mild McCormick Taco Seasoning. Keep in mind, you aren’t going to use the entire bag of crumbles in this recipe. I always make a bag at a time because we have the rest on Taco Tuesday!

 

 

I use about a can of Vegetarian Refried Beans for these enchiladas. But remember, not the whole bag of crumbles, too. I use about 1 – 1 1/2 cups of crumbles.

 

Mix the refried beans and 1 – 1/2 cups of fried and seasoned crumbles together.

 

 

Then, put the mixture in the center of the shells – all the way across the center. Sprinkle some cheese on it, roll it up, and put it in the pan!

 

 

 

 

 

 

 

 

 

 

 

You’ll notice that a few of the shells are longer than the rest. Those are the large size shells, I prefer the medium size shells. They are the shorter ones in the picture. I didn’t realize I grabbed the wrong bag of shells until I had rolled a few up and thought they were longer than usual. Oops!

 

Then pour the rest of the sauce all over the shells and sprinkle some cheese on top.

 

This is the real cheese side. (My husband does a lot for me, but eating shredded vegan cheese is not one of them!)

 

 

This is the vegan cheese side, including the inside. I like Parmela Vegan Cheese.

 

 

Put them in the oven at 350 for about 30 minutes, or until the sauce is boiling. And, ta-da! I know there is nothing ‘quick’ about the baking time. It’s ‘quick and easy’ to make and get into the oven!

 

 

All I need to complete these is a dollop of Toffuti Sour Supreme Sour Cream. But you can top with whatever you’d like!

 

 

 

 

 

 

 

 

 

Print

Quick and Easy Vegan Enchiladas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 cans Mild Enchilada Sauce
  • 8 Guerrero Medium Size Flour Tortilla Shells (The number may vary depending on how full you fill them)
  • 1 - 1 1/2 cups MorningStar Farms Griller Crumbles
  • A Little Oil for Frying the Crumbles
  • 1 packet Mild McCormick Taco Seasoning
  • 1 can Vegetarian Refried Beans
  • Vegan Shredded Cheese

Instructions

  1. Pour a little mild enchilada sauce on the bottom of a glass 9x13 pan. 

  2. Fry up a bag of MorningStar Farms Vegetarian Griller Crumbles. I just use a little oil and a packet of Mild McCormick Taco Seasoning. (I make a whole bag at once to save for meals later in the week!) 

  3. Mix 1 - 1 1/2 cups of prepared crumbles with a can of Vegetarian Refried Beans. Spoon mixture in the center of the shells - all the way across the center. Sprinkle cheese over mixture, roll it up, and put into the pan. Repeat until the pan is full.

  4. Pour the remaining sauce all over the shells. Sprinkle vegan cheese on top. 

  5. Bake at 350 for 30 minutes, or until sauce bubbles. Serve with your choice of toppings!