Pizza Enchiladas

Vegan Pizza Enchiladas are smooth and cheeseless, a mix of two comfort food classics. This makes a plant-based pizza variation, which uses soft tortillas instead of the crust to make your favorite pizza toppings into saucy, cheesy bites. Filled with vegetables, some spicy flavors of old-school Italian spices, and optional vegan pepperoni, it is a meaty and tasty dish. Vegan Pizza Enchiladas are a rich tomato-baked sauce topped with a dairy-free cheese that is satisfying in texture and taste. Grill master or not, vegan or meat-cutting, this crowd-pleaser will bring in the comfort, taste, and a ton of fun to your table.

STATS INFO:

• Calories: ~310 kcal
• Diet: Vegan
• Course: Main
• Cuisine: Fusion (Italian-Mexican)
• Preparation Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Easy

REQUIRED EQUIPMENT:

• Large skillet
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Oven

INGREDIENTS:

For the Filling:

• One tablespoon of olive oil
• One cup of finely chopped onions
• Two minced garlic cloves
• One cup of sliced mushrooms
• 1/2 cup of bell pepper, chopped
• Black olives(chopped), 0.5 cup
• An optional half-cup of vegan pepperoni
• One cup of vegan shreds of mozzarella
• One teaspoon of Italian seasoning
• To taste, add salt and pepper

For the Sauce:

• One and a half cups of marinara or pizza sauce
• One teaspoon of oregano, dried
• Half a teaspoon of optional red pepper flakes

For Assembly:

• Eight tiny flour tortillas (or corn tortillas) are needed for assembly.
• Additional vegan cheese with fresh parsley, or basil to garnish

INGREDIENTS NOTES:

Vegan Cheese:

• Try a good melting cheese, like Violife or Daiya. Homemade cashew cheese is a good alternative in case you choose to avoid processed stuff.

Pizza Sauce:

• You can use store-bought pizza sauce or marinara sauce. To add a stronger flavor, one may substitute fire-roasted crushed tomatoes having Italian herbs added to them.

Tortillas:

• Flour tortillas provide stretch, and the ingredients will stick inside. To keep it gluten-free, heat corn tortillas and use them instead of cracking.

Vegan Pepperoni:

• Not necessary, but it gives it a pronounced pizza taste. Use ready-made vegan varieties, using seitan or tofu instead of tofu.

Vegetables:

• Mushrooms, bell peppers, and olives deliver the much-needed pizza flavor and bite. You can add artichokes, spinach, sun-dried tomatoes, or roasted zucchini.

INSTRUCTIONS:

1. Turn the oven on to 375°F, or 190 °C.
2. Lightly grease a 9 by 13-inch cooking tray.
3. Fry the chopped onions for two minutes.
4. Add the minced garlic and heat until it becomes aromatic.
5. Put the green bell peppers and mushrooms.
6. Fry till softened, about 5 to 6 minutes.
7. Add up optional vegan pepperoni and sliced black olives and stir.
8. Put salt, pepper, and Italian seasoning.
9. Turn off the heat and allow the mixture to cool somewhat.
10. Add the vegan mozzarella shreds and stir.
11. Put the pizza sauce, optional roasted pepper flakes, and oregano in a basin.
12. Top off the bottom of the oven dish with about 1/3 cup of the sauce.
13. If necessary, slightly heat up the tortillas.
14. Tightly roll the tortilla after placing the filling in the middle.
15. Evenly cover the enchiladas with the leftover pizza sauce.
16. Top with additional vegan mozzarella.
17. Bake, covered with foil, for fifteen minutes per side.
18. After taking off the cover, bake for eight to ten minutes.
19. Till the cheese is bubbling & melted. Give it a few minutes to cool.
20. Add chopped parsley/basil as a garnish.
21. Warm up, then enjoy.

TIPS:

• To prevent headaches of cracks/tears in the tortillas, people may warm them up before rolling.
• Proceeding with filling preparation may be the days before to save on assembly time.
• Add in jalapeños or extra red pepper flakes to add extra heat.
• Fill it in with the toppings of your choice of pizza, e.g., spinach, vegan sausages /caramelized onions.
• Goes well with a side salad/roasted veggies to have a full meal.

STORAGE INFORMATION:

Fridge:

• Put leftovers in a sealed bag and refrigerate within 4 days. Warm up in the microwave till warm, or bake at 350°F.

Freezer:

• To freeze single enchiladas, freeze in foil or plastic wrap, then place in freezer freezer-safe container. Chill up to 3 months. Warm up by doing so in the fridge overnight, followed by a warm-up in the oven.

FAQs:

Can I turn this into a gluten-free dish?

• Yes, make sure that you use gluten-free tortillas and double-check that the vegan cheese and sauce are gluten-free too.

Would it be feasible to forego the vegan cheese?

• Absolutely. Vegetables and the sauce will still make the enchiladas tasty, but the cheese gives it the richness in the form of pizza.

What do you serve with these enchiladas?

• It would go exceptionally well with a crisp green salad or garlic bread/something simple, such as a vegan tomato basil soup.

Nutritional Information:

Calories: ~310 kcal
Net Carbs: 34 g
Total Carbs: Thirty-six grams
Fiber: 5 g
Protein: Ten grams
Fat: 14 g
Sodium: 590 milligrams
Serving Size: 2 enchiladas
Serving: 1 of 4