Vegan Enchiladas
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.
Black bean and vegetable stuffed tortillas baked in red enchilada sauce for a crowd-pleasing vegan dinner.
Nutrition per serving
Ingredients
main
filling
sauce
aromatics
spice
topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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