If you’re searching for a vibrant, comforting, and completely plant-based meal, this best vegan enchilada recipe is exactly what you need. Enchiladas are a beloved Mexican dish full of bold flavors, rich sauces, and satisfying textures.
Traditionally made with cheese and meat, this vegan version swaps those ingredients for wholesome vegetables, beans, and a luscious homemade enchilada sauce that packs a punch. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your rotation, these enchiladas will impress your taste buds and your guests alike.
In this recipe, you’ll find an easy-to-follow guide to creating perfectly rolled enchiladas stuffed with a hearty mixture of black beans, sweet corn, and sautéed peppers. Topped with a smoky, slightly spicy enchilada sauce and baked until bubbling, these enchiladas are a crowd-pleaser.
Plus, they’re flexible enough for you to customize with your favorite veggies or grains. Serve alongside a fresh salad or guacamole, and you have a meal that’s healthy, flavorful, and utterly satisfying.
Ready to dive into a delicious vegan feast? Let’s get started!
Why You’ll Love This Recipe
This vegan enchilada recipe is a true winner for several reasons. First, it’s incredibly flavorful, balancing smoky and spicy elements with the natural sweetness of corn and peppers.
The black beans add a wonderful texture and protein boost, keeping you full and energized.
Second, the recipe is highly adaptable. You can swap in your favorite veggies or add grains like quinoa or rice to the filling, making it perfect for any season or pantry staples.
The homemade enchilada sauce is easy to make and far superior to store-bought versions, giving you control over the heat and seasoning.
Finally, these enchiladas come together in a reasonable amount of time and are perfect for batch cooking. They reheat beautifully, making them ideal for meal prep or feeding a crowd.
Plus, this recipe is naturally gluten-free if you use corn tortillas and free from any animal products.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing |
| Yellow onion | 1 medium, diced | |
| Garlic cloves | 3, minced | |
| Red bell pepper | 1, diced | |
| Jalapeño | 1, seeded and minced | Optional, for heat |
| Black beans | 1 can (15 oz), drained and rinsed | |
| Frozen corn kernels | 1 cup | Thawed |
| Ground cumin | 1 teaspoon | |
| Chili powder | 2 teaspoons | |
| Smoked paprika | 1 teaspoon | |
| Salt | To taste | |
| Black pepper | To taste | |
| Corn tortillas | 10-12 | Softened |
| Enchilada sauce | 2 cups | Homemade or store-bought (see instructions) |
| Fresh cilantro | 1/4 cup, chopped | For garnish |
| Avocado slices | Optional, for serving |
Equipment
- Large skillet or frying pan
- Mixing bowl
- Medium saucepan (for enchilada sauce)
- 9×13 inch baking dish
- Spatula or wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
- Prepare the enchilada sauce: In a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Add 2 tablespoons of chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and a pinch of salt. Stir for 30 seconds until fragrant.
- Slowly whisk in 2 tablespoons of tomato paste and 2 cups of vegetable broth, ensuring no lumps remain. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Adjust seasoning with salt and pepper, then set aside.
- Make the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion, red bell pepper, and jalapeño. Sauté for 5-7 minutes until softened.
- Add minced garlic and cook for another 1 minute until fragrant.
- Stir in black beans, corn, 1 teaspoon cumin, 2 teaspoons chili powder, salt, and pepper. Cook for 5 more minutes, stirring frequently. Remove from heat and transfer filling to a mixing bowl to cool slightly.
- Assemble the enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Soften the corn tortillas by warming them in a dry skillet for 10-15 seconds per side or wrapping in a damp towel and microwaving for 30 seconds. This makes them pliable for rolling.
- Dip each tortilla briefly into the enchilada sauce, then place on a flat surface. Spoon about 1/4 cup of filling down the center of the tortilla, then roll tightly.
- Place rolled enchilada seam-side down in the prepared baking dish. Repeat until all filling and tortillas are used.
- Pour remaining enchilada sauce evenly over the top of the rolled tortillas.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until sauce is bubbly and edges of tortillas are slightly crisp.
- Garnish with chopped fresh cilantro and serve with avocado slices if desired.
Tips & Variations
Tip: To prevent tortillas from cracking while rolling, make sure they are well warmed and flexible. Wrapping them in a damp cloth and microwaving works wonders.
Variation: Feel free to add sautéed mushrooms, zucchini, or kale to the filling for extra veggies and texture.
Pro Tip: For a creamier touch, drizzle some vegan sour cream or a cashew cream sauce on top before serving.
Interested in more plant-based Mexican-inspired dishes? Check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for more flavorful ideas.
Nutrition Facts
| Nutrient | Amount per Serving (1 enchilada) |
|---|---|
| Calories | 220 kcal |
| Protein | 8 g |
| Carbohydrates | 34 g |
| Fiber | 8 g |
| Fat | 6 g |
| Saturated Fat | 0.5 g |
| Sodium | 450 mg |
Serving Suggestions
These vegan enchiladas are delicious on their own, but you can elevate your meal with a few simple sides:
- Fresh green salad with a tangy lime vinaigrette
- Guacamole or sliced avocado, seasoned with lime and salt
- Mexican rice or cilantro-lime quinoa for extra heartiness
- Try a dollop of vegan sour cream or cashew crema for creaminess
For a complete dinner experience, pair this recipe with a refreshing side like our Lipton Vegetable Dip Recipe: Easy Party Favorite or a hearty Low Calorie Vegetable Soup Recipe for Healthy Eating.
Conclusion
There you have it — a vibrant, delicious, and easy-to-make vegan enchilada recipe that’s perfect for any occasion. From the smoky homemade enchilada sauce to the hearty black bean and corn filling, every bite delivers satisfying flavor and texture.
Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress and delight.
Beyond being vegan and gluten-free, this dish is versatile and adaptable, allowing you to experiment with various vegetables and spices based on what you have at home. If you enjoyed this recipe, don’t forget to explore our other plant-based creations like the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Happy cooking and enjoy your flavorful journey into vegan Mexican cuisine!
📖 Recipe Card: Best Vegan Enchilada Recipe
Description: A flavorful and hearty vegan enchilada packed with black beans, corn, and spices. Perfect for a comforting plant-based meal.
Prep Time: PT20M
Cook Time: PT30M
Total Time: PT50M
Servings: 6 servings
Ingredients
- 12 corn tortillas
- 2 cups cooked black beans
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced bell peppers
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup enchilada sauce (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions, garlic, and bell peppers until soft.
- Add black beans, corn, cumin, smoked paprika, chili powder, and half the cilantro; cook for 5 minutes.
- Warm tortillas to make them pliable.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the bean mixture, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Bake uncovered for 20 minutes until heated through.
- Garnish with remaining cilantro before serving.
Nutrition: Calories: 320 kcal | Protein: 12 g | Fat: 7 g | Carbs: 50 g
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