Enchiladas Recipe Vegan: Easy and Delicious Plant-Based Meal

Enchiladas are a beloved Mexican dish known for their rich flavors, comforting texture, and versatility. Whether you crave a hearty dinner or a festive meal to share with friends, vegan enchiladas offer a delicious plant-based twist on the traditional recipe.

This vegan enchiladas recipe combines vibrant vegetables, savory beans, and a luscious homemade enchilada sauce that packs just the right amount of smoky heat. It’s an excellent way to enjoy bold flavors while keeping the meal wholesome and cruelty-free.

Perfect for weeknight dinners or special occasions, these enchiladas are easy to prepare and sure to impress both vegans and non-vegans alike.

If you’ve been searching for a satisfying, comforting dish that’s packed with nutrients and free from animal products, this recipe hits all the marks. Plus, it’s customizable to suit your taste buds and pantry staples.

So, let’s dive into this flavorful vegan enchiladas recipe that will brighten up your dinner table and leave you inspired to explore more plant-based Mexican cuisine!

Why You’ll Love This Recipe

This vegan enchiladas recipe is a fantastic way to enjoy classic Mexican flavors without any animal products. The recipe is:

• Rich and Flavorful: The homemade enchilada sauce is seasoned with smoked paprika, cumin, and chili powder, giving it authentic depth.
• Nutritious: Packed with black beans, corn, and sautéed veggies, these enchiladas provide fiber, protein, and essential vitamins.
• Easy to Customize: You can swap in your favorite vegetables or use store-bought sauce for convenience.
• Perfect for Meal Prep: Make ahead and freeze for quick, delicious meals anytime.
• Family-Friendly: Mild enough for kids, but you can add extra spices for more adventurous eaters.

Ingredients

• 12 corn tortillas (soft, for wrapping)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup baby spinach, chopped
• 2 cups enchilada sauce (homemade or store-bought; see instructions below)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Vegan cheese (optional, for topping)

Equipment

• Large skillet for sautéing vegetables
• Baking dish (9×13 inch works well)
• Mixing bowl for filling
• Measuring spoons and cups
• Spatula or wooden spoon
• Aluminum foil (optional, for baking)

Instructions

1. Prepare the enchilada sauce: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 tablespoon of flour (can use gluten-free if preferred) and stir constantly for 1 minute. Slowly whisk in 2 cups vegetable broth and 2 tablespoons tomato paste until smooth. Add 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper to taste. Simmer for 8-10 minutes until thickened. Set aside.
2. Sauté the vegetables: In a large skillet, heat a little olive oil over medium heat. Add chopped onion, garlic, and red bell pepper. Cook for about 5 minutes until softened. Stir in black beans, corn, and spinach. Cook another 2-3 minutes until spinach wilts. Season with salt, pepper, cumin, and smoked paprika. Remove from heat.
3. Warm the tortillas: To make tortillas pliable, wrap them in a damp paper towel and microwave for 30 seconds or heat briefly on a dry skillet.
4. Assemble the enchiladas: Pour a thin layer of enchilada sauce into the bottom of the baking dish. Spoon about ⅓ cup of the vegetable and bean filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
5. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle vegan cheese on top if using.
6. Bake: Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 10 minutes until the sauce is bubbly and cheese (if used) is melted.
7. Garnish and serve: Sprinkle chopped fresh cilantro on top before serving. Enjoy your warm, flavorful vegan enchiladas!

Tips & Variations

Make it your own: Feel free to add sautéed mushrooms, zucchini, or diced sweet potatoes to the filling for extra texture and nutrients.

Spice it up: Add jalapeño slices or cayenne pepper to the sauce for a bolder kick.

Make ahead: Assemble enchiladas and refrigerate for up to 24 hours before baking. They also freeze well for up to 3 months.

Cheese alternatives: Use nutritional yeast or a cashew-based cheese sauce for a creamy topping.

Nutrition Facts

Serving Suggestions

Serve your vegan enchiladas with a side of Mexican rice or cilantro lime quinoa for a filling meal. A fresh avocado salad or guacamole pairs beautifully, adding creaminess and cool contrast.

For a tangy touch, offer lime wedges alongside to squeeze over the enchiladas before eating.

To complement the meal, try a side of Low Calorie Vegetable Soup Recipe for Healthy Eating or a fresh, zesty salsa made from tomatoes, onions, and cilantro. For dessert, you can’t go wrong with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

And if you want to bake your own tortillas, check out this Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.

Conclusion

These vegan enchiladas are a true celebration of flavor and nutrition, proving that plant-based meals can be just as satisfying and delicious as traditional recipes. With simple ingredients and easy steps, you can whip up a comforting Mexican-inspired dinner that your whole family will enjoy.

The best part is how versatile this recipe is — you can customize the filling with your favorite vegetables or spice levels, and even double the batch to have leftovers ready for busy days.

Whether you’re a seasoned vegan or just exploring plant-based options, this enchiladas recipe will become a staple in your kitchen. Don’t forget to pair them with vibrant sides and experiment with different sauces and toppings to keep your meals exciting.

Happy cooking, and enjoy every bite of this delightful vegan dish!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Enchiladas Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delicious vegan enchiladas filled with seasoned beans and vegetables, topped with a rich enchilada sauce. Perfect for a hearty and healthy meal.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 corn tortillas”, “1 cup cooked black beans”, “1 cup diced bell peppers”, “1 cup diced onions”, “2 cloves garlic, minced”, “1 cup enchilada sauce (vegan)”, “1/2 cup corn kernels”, “1/2 cup diced tomatoes”, “1/4 cup chopped fresh cilantro”, “1 tablespoon olive oil”, “1 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 onions, bell peppers, and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add black beans, corn, diced tomatoes, cumin, salt, and pepper; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Warm tortillas to make them pliable.”}, {“@type”: “HowToStep”, “text”: “Fill each tortilla with the bean mixture and roll tightly.”}, {“@type”: “HowToStep”, “text”: “Place rolled tortillas in a baking dish seam side down.”}, {“@type”: “HowToStep”, “text”: “Pour enchilada sauce evenly over the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 20 minutes until heated through.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped cilantro before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “8 g”, “carbohydrateContent”: “50 g”}}