How to Make the Perfect Vegan Enchiladas
Mexican · Medium · 50 min · 4 servings
These vegan enchiladas are stuffed with seasoned black beans and roasted vegetables then smothered in a homemade red sauce. A bold and satisfying vegan dinner that proves plant-based Mexican food is absolutely incredible.
Why this recipe works
This Vegan Enchiladas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 440 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 8 whole corn tortillas
- 2 cans black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 can red enchilada sauce
- 1 medium red onion diced
- 2 teaspoons cumin
- 1 cup vegan cheddar shredded
- 1 medium zucchini diced small
Step by step instructions
Step 1: Prepare the Filling
Heat oil in a skillet over medium heat. Add red onion and zucchini and cook for 5 minutes until softened. Add black beans, corn, and cumin and stir to combine. Season with salt and pepper and cook for another 2 minutes.
Step 2: Warm the Tortillas
Wrap the corn tortillas in a damp paper towel and microwave for 60 seconds to make them pliable and prevent cracking when rolling. Alternatively warm them in a dry skillet for 30 seconds per side.
Step 3: Assemble the Enchiladas
Preheat oven to 375 degrees Fahrenheit. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Spoon filling into each tortilla roll tightly and place seam-side down in the dish.
Step 4: Bake Until Bubbly
Pour remaining enchilada sauce evenly over the rolled tortillas and top with shredded vegan cheddar. Bake for 20 to 25 minutes until the sauce is bubbling and the cheese has melted. Garnish with cilantro and avocado.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- corn tortillas → flour tortillas for a softer and larger enchilada
- canned enchilada sauce → homemade red chile sauce for deeper more complex flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not warming tortillas before rolling which causes them to crack and fall apart
- Overfilling each tortilla which makes rolling difficult and causes spillage during baking
Nutrition facts
Per serving: 440 calories, 16g protein, 68g carbs, 12g fat, 14g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →