Amy’s Vegan Enchilada Recipe for Easy, Delicious Meals

Welcome to Amy’s Vegan Enchilada Recipe, your new go-to for a hearty, flavorful, and 100% plant-based Mexican dish that the whole family will adore. Whether you’re a seasoned vegan or just looking to try something new and nutritious, this recipe is packed with vibrant spices, wholesome ingredients, and a rich, savory sauce that brings everything together beautifully.

Amy’s recipe offers a perfect balance of comforting textures and bold flavors, making it a standout on any dinner table.

From the tender, seasoned filling to the luscious enchilada sauce and the crispy edges of perfectly baked tortillas, this dish is both satisfying and nourishing. It’s ideal for weeknight dinners, meal prep, or even when entertaining guests who appreciate delicious vegan cuisine.

Let’s dive into why this recipe has become a beloved favorite and how you can make it yourself!

Why You’ll Love This Recipe

This vegan enchilada recipe is a celebration of flavor and simplicity. It’s:

• Rich in plant-based protein thanks to black beans and lentils.
• Infused with authentic Mexican spices like cumin, chili powder, and smoked paprika.
• Customizable to include your favorite veggies or vegan cheese alternatives.
• Perfectly saucy with a homemade enchilada sauce that’s both tangy and smoky.
• Easy to prepare with pantry staples and minimal fuss.

Plus, it’s a crowd-pleaser that holds up well for leftovers, making it perfect for meal planning. If you love dishes that are both comforting and nutritious, Amy’s vegan enchiladas will quickly become a staple in your kitchen.

Ingredients

• 12 corn tortillas (soft corn tortillas work best)
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 cup cooked lentils (brown or green lentils)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced bell peppers (any color)
• 1 cup diced zucchini
• 1 cup enchilada sauce (homemade or store-bought vegan)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup vegan shredded cheese (optional)
• Fresh cilantro for garnish
• 1 lime, cut into wedges for serving

Equipment

• Large skillet for sautéing vegetables and beans
• Baking dish (9×13 inches recommended)
• Mixing bowl for combining filling
• Spoon or spatula for stirring
• Measuring cups and spoons
• Knife and cutting board
• Aluminum foil or lid for covering the casserole

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 4 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Add the diced bell peppers, zucchini, and corn to the skillet. Cook for 5-7 minutes until veggies are tender but still vibrant.
4. Mix in the black beans and lentils. Season with ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well and cook for another 3-4 minutes to combine all flavors. Remove from heat.
5. Warm the tortillas slightly either by wrapping them in a damp cloth and microwaving for 30 seconds or heating in a dry skillet, to make them pliable for rolling.
6. Assemble the enchiladas: Spread a few tablespoons of enchilada sauce on the bottom of the baking dish. Place a tortilla on a flat surface, spoon about 3 tablespoons of the filling in the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
7. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle vegan shredded cheese on top if using.
8. Cover the baking dish with foil or a lid and bake for 20 minutes. Remove the cover and bake an additional 10 minutes to allow the edges to crisp up and the cheese to melt.
9. Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce to your enchilada sauce or filling!”

• Swap the protein: Use cooked chickpeas or crumbled tofu for different textures.
• Make it gluten-free: Ensure your tortillas and enchilada sauce are certified gluten-free.
• Add heat: Mix chopped jalapeños into the filling or top with hot sauce.
• Cheese alternatives: Try cashew-based vegan cheese or nutritional yeast for a cheesy flavor without dairy.
• Extra veggies: Add spinach, mushrooms, or diced tomatoes to pack in more nutrition.
• Prepare in advance: Assemble the enchiladas and refrigerate for up to 24 hours before baking.

Nutrition Facts

Serving Suggestions

Serve Amy’s vegan enchiladas with a fresh side salad, such as a crisp cabbage slaw or mixed greens tossed with lime vinaigrette. For a heartier meal, pair it with Mexican rice or refried beans.

If you enjoy a bit of creaminess, top with avocado slices or a dollop of vegan sour cream. Don’t forget fresh lime wedges to add a zesty brightness that complements the smoky flavors perfectly.

For more delicious and comforting recipes, check out our Bread And Gravy Recipe or the vibrant Blackstone Lo Mein Recipes for an Asian-inspired twist.

Conclusion

Amy’s Vegan Enchilada Recipe is a testament to how plant-based meals can be both indulgent and healthy. It offers a wonderful way to explore Mexican flavors while maintaining a cruelty-free lifestyle.

The combination of hearty beans, lentils, and fresh veggies wrapped in corn tortillas and bathed in a luscious homemade sauce is pure comfort food at its best.

This recipe is versatile and approachable, making it perfect for cooks of all skill levels. Whether you’re cooking for your family, hosting friends, or meal prepping for the week, these enchiladas deliver on taste, nutrition, and satisfaction.

Give it a try and see why it has earned a spot in so many hearts and kitchens!

For more inspiring plant-based recipes, don’t miss the Blackberry Juicing Recipes or the delightful 50 Cupcake Recipes to satisfy your sweet tooth with vegan treats.

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