Linda Mccartney's Oh Bla Di Enchiladas

Get ready to spice up your plant-based dinner routine with Linda McCartney's Oh Bla Di Enchiladas! This vibrant vegan recipe features a flavorful filling of black beans, corn, and sautéed vegetables seasoned with smoky paprika, cumin, and chili powder. Rolled in soft tortillas, smothered with rich enchilada sauce, and topped with gooey vegan cheese, these enchiladas bake to bubbly perfection in just 25 minutes. Finished with fresh cilantro, optional jalapeño slices, and a zesty squeeze of lime, this dish is a feast for both the eyes and the taste buds. Perfect for a quick weeknight meal or a crowd-pleasing weekend dinner, these enchiladas are a mouthwatering celebration of bold flavors and wholesome ingredients. Vegan comfort food has never been so irresistible!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 bell peppers (any color), diced
• 3 garlic cloves, minced
• 1 cup cooked black beans
• 1 cup cooked corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups enchilada sauce (store-bought or homemade)
• 8 flour or corn tortillas
• 1.5 cups vegan shredded cheese
• 0.25 cup chopped fresh cilantro
• 0.25 cup sliced jalapeños (optional, for garnish)
• 4 lime wedges (for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and bell peppers, and sauté for 5-7 minutes, or until softened.

Step 3

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Step 4

Stir in the cooked black beans, cooked corn, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to blend, then remove from heat.

Step 5

Spread about 1/4 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.

Step 6

Take one tortilla and spoon 2-3 tablespoons of the bean and veggie mixture down the center. Top with a sprinkle of vegan shredded cheese.

Step 7

Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 8

Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are well-coated.

Step 9

Sprinkle the remaining vegan shredded cheese over the enchiladas.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and sliced jalapeños, if using.

Step 12

Serve the enchiladas warm with lime wedges on the side for squeezing over the top. Enjoy this plant-based, flavor-packed meal!

Nutrition Facts

Serving size	(1955.0g)

Amount per serving	% Daily Value*
Calories	2742.5

Total Fat 104.0g	0%
Saturated Fat 38.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7723.0mg	0%
Total Carbohydrate 396.4g	0%
Dietary Fiber 54.0g	0%
Total Sugars 43.0g
Protein 64.9g	0%

Vitamin D 0IU	0%
Calcium 696.0mg	0%
Iron 26.3mg	0%
Potassium 3632.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 9.3%

Carbs: 57.0%