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Prep time
20 minutes
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Cook time
1 hour 15 minutes
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makes
About 12 enchiladas
Author Notes
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.
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Ingredients
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2
Medium sized eggplants cut into strips approx. 3 x 1/4 in.
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2
red bell peppers, cut into strips
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1
large onion cut into large chucks
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1
Jar of Siete Red Enchilada Sauce (365 brand is also good, or make you own, allowing for longer prep time: https://cookieandkate.com...)
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12
Tortillas. I use Siete Chickpea Flour Tortillas, or replace with any corn or flour tortilla of your choice
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1
Jar of Siete Spicy Blanco Cashew Queso
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1
16 oz. can refried pinto beans
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4 teaspoons
Cumin
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3 teaspoons
Chili powder
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3 teaspoons
Onion powder
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3
Garlic power
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2 teaspoons
salt (add pepper to taste)
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6
Limes, juiced
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1/2 cup
Oil Oil
Directions
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Preheat oven to 375 f.
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Mix together spices, lime juice and olive oil
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Add eggplant and marinate for at least an hour
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Remove eggplant from marinade, place on roasting pan and roast until soft and cooked through, approximately 25 minutes, stirring a few times
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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.
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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
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Bake for 20 minutes
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Garnish with cilantro and hot sauce to taste
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