When I first eliminated meat and dairy from my diet, one of the easiest transitions for me was cooking Mexican food. I know that sounds backwards, as we often think of Mexican food as cheese drenched entrees and meat fillings, but I found that it was so easy to make vegetable alternatives.
After some experimenting with different types of beans, lentils and vegetables, I found a mix that really works. Its flavorful, full of texture and despite the lack of meat, you still can have a hearty dinner.
For this recipe, I have provided detailed instructions for making restaurant quality vegan enchiladas. Yes, there are a hundred ways to make a enchilada, but I have a few tips for making quicker sauce, crispy tortillas and making hearty fillings.
To print instructions, skip to the recipe at the bottom of the post, or click the “send me the pdf” link at the top or bottom of the post.