Plant-Based Enchiladas (*gluten-free)

When you get bored with the same old go to recipes...try adding this one to your meal plans. We've tried a few different fillings and it comes out amazing every time because this sauce...this sauce is so freaking good! Both of the very opinionated and picky teens devoured it.

Here's how we make them...

Enchilada Sauce


2 TBSP olive oil

2 TBSP gluten free all purpose flour

3 TBSP chili powder

2 TBSP nacho nutritional yeast (or regular if you can't find nacho)

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp paprika

1/4 tsp oregano

pink Himalayan sea salt

2 cups vegetable stock


Warm olive oil in small sauce pan and whisk in flour until well combined.

Add all of the seasonings and mix well.

Slowly pour in vegetable stock, whisking continuously until all of the lumps are gone.

Simmer 10 minutes stirring frequently.



8 Siete Almond Wraps

1 can of black beans or refried beans or 1 lb of beyond ground beef or 2 cups of lentils (basically your favorite meat substitute)

2 TBSP Taco seasoning

2 cups of spinach

2 cups of shredded vegan cheddar cheese (we like VIOLIFE)



Preheat the oven to 375 degrees.

Cook your filling to your liking. I like to add some diced onions and diced bell peppers. Mix in your taco seasoning and set aside.