Vegan Enchirito (Taco Bell Style) 👩🏾‍🌾

Who says you can't combine the tasty flavors of an enchilada and burrito into a tasty plant-based dish 🌯🌱💜 Notes ✍🏾: For added flavor, consider adding diced green chilies or jalapeños to the filling. Ensure all store-bought ingredients, like tortillas and enchilada sauce, are vegan by checking the labels. This recipe is versatile; feel free to add other vegetables like bell peppers or corn to the filling for extra texture and flavor. Enjoy your homemade vegan Enchiritos!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet over medium heat, warm the olive oil.

Step 2

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute.

Step 4

Add the cooked lentils and black beans to the skillet.

Step 5

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to combine.

Step 6

Pour in the vegetable broth or water to moisten the mixture. Let it simmer for 5-7 minutes, allowing the flavors to meld.

Step 7

Using a potato masher or the back of a spoon, lightly mash some of the beans and lentils to create a cohesive filling.

Step 8

Remove from heat and set aside.

Step 9

In a separate skillet, heat the olive oil over medium heat.

Step 10

Add the minced garlic and sauté for about 1 minute until fragrant.

Step 11

Add the pinto beans, ground cumin, smoked paprika, and a pinch of salt. Stir to combine.

Step 12

Pour in the vegetable broth or water and let the mixture simmer for 5 minutes.

Step 13

Using a potato masher, mash the beans until they reach a smooth, spreadable consistency.

Step 14

Adjust seasoning as needed and remove from heat.

Step 15

Preheat your oven to 375°F (190°C).

Step 16

Warm the flour tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds.

Step 17

On each tortilla, spread a generous layer of the refried beans down the center.

Step 18

Top the beans with a portion of the lentil and black bean filling.

Step 19

Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito.

Step 20

Place each rolled enchirito seam-side down in a baking dish.

Step 21

Pour the vegan red enchilada sauce evenly over the top of the enchiritos.

Step 22

Sprinkle the shredded vegan cheddar cheese over the sauce-covered enchiritos.

Step 23

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 24

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 25

Once baked, remove the enchiritos from the oven and let them sit for a few minutes.

Step 26

Garnish with sliced black olives and chopped green onions, if desired.

Step 27

Serve warm, perhaps with a side of vegan sour cream or guacamole.