Delicious vegan, gluten free enchiladas, can be tailored to individual tastes. I used Siete* gluten free products (as indicated below), but of course, you can replace with any sauces or tortillas or vegan cheese.
*Siete Foods is an amazing company with healthy, grain-free, available at many stores and online. —Carol P.
1 hour 15 minutes
About 12 enchiladas
Medium sized eggplants cut into strips approx. 3 x 1/4 in.
Tortillas. I use Siete Chickpea Flour Tortillas, or replace with any corn or flour tortilla of your choice
Jar of Siete Spicy Blanco Cashew Queso
16 oz. can refried pinto beans
salt (add pepper to taste)
In This Recipe
Preheat oven to 375 f.
Mix together spices, lime juice and olive oil
Add eggplant and marinate for at least an hour
Remove eggplant from marinade, place on roasting pan and roast until soft and cooked through, approximately 25 minutes, stirring a few times
Add peppers and onions to remaining marinade, toss and roast for approximately 25 minutes or until soft and somewhat carmelized. You may need to toss in a little more olive oil if too dry.
To assemble enchiladas:
1. Add a layer of enchilada sauce to the bottom of a pan
2. Fill center of tortilla with refried beans, eggplant, pepper, and onion, and fold over sides.
3. Add to pan starting at edge of pan with fold at the bottom
4. Pour enchilada sauce on top, covering completely
5. Spoon queso sauce on top