Delicious Vegan Enchiladas Recipe You Must Recreate

Delicious Vegan Enchiladas Recipe You Must Recreate

When you go vegan, there are certain meals you’ll be missing out on unless you have access to an expert created recipe to match even beat the non-vegan versions of the meals. One of such is enchiladas, this vegan enchiladas recipe is meant to change everything you know about enchiladas. With this recipe you’d forget that enchiladas typically require meat and cheese to make, because it is so good that even non-vegans and removing meat and cheese from their own enchiladas and getting an even better tasting result. And like every other recipe I’ve shared on this blog, this vegan enchiladas recipe is incredibly simple and easy to recreate with some of the ingredients you already know and/or have in your pantry.

The flavors really come alive once the enchiladas bake. The sauce gets bubbly, the cheese melts perfectly, and all those filling ingredients meld together in the best way. Top it off with some avocado slices, a squeeze of fresh lime, and maybe a little vegan sour cream if you’re feeling extra. Let’s get to the recipe itself instead of further describing how good it is.

Delicious Vegan Enchiladas Recipe

If you've been wanting the best vegan enchiladas that you'll truly enjoy, then this easy-to-recreate vegan enchiladas recipe is about to make your day.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

For the Filling:

• 1 tbsp olive oil
• 1 small red onion finely chopped
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 cup black beans drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned
• 1 cup cooked brown rice or quinoa
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ cup fresh cilantro chopped
• Juice of ½ lime
• Salt & pepper to taste

For the Enchiladas & Assembly:

• 8 small flour or corn tortillas ensure vegan
• 2 cups enchilada sauce store-bought or homemade, ensure vegan
• 1 cup vegan shredded cheese cheddar-style or mozzarella-style
• Optional toppings: sliced avocado extra cilantro, vegan sour cream, lime wedges

Equipment

• Large skillet
• Mixing spoon or spatula
• 9x13 inch baking dish
• Oven
• Aluminum foil optional, for covering while baking

Method

 

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).

Prepare the Filling:

1. Heat the olive oil in a skillet over medium heat.
2. Add onion and garlic, sauté until softened (about 3-4 minutes).
3. Add bell pepper, cook for another 3-4 minutes.
4. Stir in black beans, corn, cooked rice, cumin, paprika, chili powder, salt, and pepper.
5. Cook for 2-3 more minutes until heated through.
6. Stir in cilantro and lime juice. Remove from heat.

Assemble the Enchiladas:

1. Spread ½ cup of enchilada sauce across the bottom of the baking dish.
2. Place 2-3 tbsp of filling onto each tortilla. Roll tightly and place seam-side down in the dish.
3. Pour the remaining enchilada sauce evenly over the tortillas.
4. Sprinkle with vegan cheese.

Bake:

1. Bake uncovered for 20-25 minutes, until the cheese is melted and the sauce is bubbly.

Nutrition

Calories: 350kcal

Tried this recipe?Let us know how it was!