Want to switch up your routine Mexican cuisine? Try this unique Stacked Vegan Cheese Enchilada recipe for a twist on the typical rolled type. The word enchilada literally means "filled with chile," and so it is supposed to be drenched in pure, red chile. I've modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side. Photos by Hannah Kaminsky.

Recipe

Stacked Vegan Cheese Enchiladas

This simple and hearty dish of enchildas is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side.

5 from 1 vote

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Course: Enchildas

Cuisine: Southwestern / Mexican

Diet: Vegan, Vegetarian

Keyword: Vegan Cheese Enchiladas

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 239kcal

Author: Veg Kitchen

Ingredients

12 corn tortillas as fresh as possible
Enchilada Sauce
½ cup finely minced raw onion optional
2 cups grated vegan cheese

Garnishes

Shredded lettuce
Black olives
Diced tomatoes or halved cherry tomatoes

US Customary - Metric

Instructions

Preheat the oven to 400º F.
Arrange 6 tortillas on a parchment-lined baking sheet.
Pour a small amount of sauce over each, then sprinkle with the optional minced onion. Top with half of the grated cheese. Top with another tortilla and repeat the layers.
Place the plates in the oven for 10 minutes, or just until the cheese melts.
Allow the plates to cool a bit, then garnish with shredded lettuce and black olives.