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.
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Southwestern / Mexican
as fresh as possible
finely minced raw onion
grated vegan cheese
Diced tomatoes or halved cherry tomatoes
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.
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