Enchiladas with Red Sauce
Enchiladas with Red Sauce
These enchiladas use meatless hamburger crumbles and feature a homemade red enchilada sauce; they are sure to be a hit at your next family meal and/or gathering.
  • CourseVeggie Main Courses
  • CuisineMexican
  • DietVegan
# of Servings 8
Serving Size 1 enchilada
Prep Time Cook Time
30minutes 35minutes
Enchiladas with Red Sauce
Enchiladas with Red Sauce
These enchiladas use meatless hamburger crumbles and feature a homemade red enchilada sauce; they are sure to be a hit at your next family meal and/or gathering.
  • CourseVeggie Main Courses
  • CuisineMexican
  • DietVegan
# of Servings 8
Serving Size 1 enchilada
Prep Time Cook Time
30minutes 35minutes
Ingredients
For the enchilada filling:
  • 8 flour tortillas (white)
  • 12oz hamburger crumbles (meatless)
  • 2tsp olive oil
  • 1C yellow onions(chopped)
  • 1/2C sour cream (non-dairy)
  • 1C cheddar cheese (soy)(shredded)
  • 2Tbsp parsley (fresh)(chopped)
  • 1/2tsp salt
  • 1/4tsp black pepper
For the sauce:
  • 15oz tomato sauce
  • 2/3C water
  • 1/2C bell pepper (green)(chopped)
  • 1Tbsp chili powder
  • 1/2tsp oregano (dried)
  • 1/4tsp cumin
  • 4oz green chiles(canned diced)
  • 1 garlic clove(minced)
Instructions
  1. Heat the meatless crumbles and onion in the olive oil over medium heat for approximately 10 minutes or until the onion is tender; remove from the heat and stir in the sour cream, cheese, parsley, salt and pepper to the crumble mixture.
  2. In a medium sauce pan, combine the remaining ingredients and bring to a boil, stirring occasionally; simmer uncovered for 5 minutes.
  3. Pour some of the sauce into a pie plate; dip each tortilla into the sauce to coat both sides and spoon about 1/2 cup of the crumble mixture onto each tortilla. Roll the tortilla around the filling and arrange in an ungreased baking pan.
  4. Pour the remaining sauce over the enchiladas and bake uncovered at 350 degrees for approximately 20 minutes or until the sauce is bubbly.
Recipe Notes

Garnish with green onions, sour cream, black olives, salsa, cheese, additional parsley and/or guacamole, if desired.

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

© Mainly Vegan LLC
Nutrition Facts
Enchiladas with Red Sauce
Amount Per Serving
Calories 317 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 905mg 38%
Potassium 272mg 8%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Sugars 7g
Protein 15g 30%
Vitamin A 12%
Vitamin C 31%
Calcium 13%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
111.3 Water saved (gallons)
237.3 Manure not deposited (pounds)
336.2 Grains / feed not consumed (pounds)
581.7 Methane not created (gallons)
7,118 CO2 not released (pounds)
.007 Animal lives saved