Vegan Chik’N Enchiladas

AuthorRachel

Yields5 Servings

 15 oz Black Beans or Kidney Beans
 16 oz Vegetarian Refried Beans
 10 oz Enchilada Sauce
 ½ cup Frozen Corn
 35 g Chik'n Strips (half a bag of Morning Star Farm's)
 5 Medium Tortillas

1

Preheat the oven to 400 degrees Fahrenheit and prepare a glass 9x13-inch glass pan with a sheet of parchment paper to prevent sticking. Set out all of your enchilada ingredients, as well as a plate or cutting board that you can assemble them on.

2

Pour half of the enchilada sauce into the bottom of the 9x13 pan on top of the parchment paper that you prepared. Place a tortilla on your assembly area and spread some refried beans down the middle. Sprinkle some chik'n strips, corn, and beans on top of the refried beans. Fold in the end corners of the tortilla and then roll it together so that the ingredients don't fall out. Place each enchilada in the prepared pan as you finish assembling it and then prepare the next.

3

Once you roll up all of the enchiladas pour the remaining sauce over the top. You can also top them with corn for garnish, vegan cheese, and or some Rotel canned tomatoes with peppers if you want the enchiladas spicy.

4

Place the pan of enchiladas in the center of the preheated oven and proceed to cook them until the edges start to turn golden, about 25 to 30 minutes. Serve immediately or store in the fridge for later.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 428
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 73g25%
Dietary Fiber 14g57%
Protein 19g38%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 15 oz Black Beans or Kidney Beans
 16 oz Vegetarian Refried Beans
 10 oz Enchilada Sauce
 ½ cup Frozen Corn
 35 g Chik'n Strips (half a bag of Morning Star Farm's)
 5 Medium Tortillas

Directions

1

Preheat the oven to 400 degrees Fahrenheit and prepare a glass 9x13-inch glass pan with a sheet of parchment paper to prevent sticking. Set out all of your enchilada ingredients, as well as a plate or cutting board that you can assemble them on.

2

Pour half of the enchilada sauce into the bottom of the 9x13 pan on top of the parchment paper that you prepared. Place a tortilla on your assembly area and spread some refried beans down the middle. Sprinkle some chik'n strips, corn, and beans on top of the refried beans. Fold in the end corners of the tortilla and then roll it together so that the ingredients don't fall out. Place each enchilada in the prepared pan as you finish assembling it and then prepare the next.

3

Once you roll up all of the enchiladas pour the remaining sauce over the top. You can also top them with corn for garnish, vegan cheese, and or some Rotel canned tomatoes with peppers if you want the enchiladas spicy.

4

Place the pan of enchiladas in the center of the preheated oven and proceed to cook them until the edges start to turn golden, about 25 to 30 minutes. Serve immediately or store in the fridge for later.

Vegan Chik’N Enchiladas
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