Recipe

Vegan Enchiladas

Plant-Based Fiesta: Vegan Enchiladas

4.7 out of 5

In the vibrant world of vegan cuisine, we bring you a delightful twist on the classic Mexican dish - Vegan Enchiladas. Bursting with flavors and packed with wholesome ingredients, this plant-based version will satisfy your cravings while keeping your diet in check.

Sandwich/Wrap› Wrap› Enchiladas

Cuisine of the Americas› North American cuisine› Mexican cuisine

Cuisine styles› Vegan cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Plant-based, Dairy-free, Gluten-free (if using gluten-free tortillas)

Allergens

Wheat (if using regular tortillas)

Not suitable for

Meat-based diets, Paleo diet, Ketogenic diet, Low-carb diet, Nut-free diet

Ingredients

To adapt this dish to vegan cuisine, we replace traditional ingredients like meat and cheese with plant-based alternatives. The result is a cruelty-free and delicious enchilada recipe that everyone can enjoy. We alse have the original recipe for Enchiladas, so you can check it out.

1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
1 onion, diced 1 onion, diced
2 cloves of garlic, minced 2 cloves of garlic, minced
1 bell pepper, diced 1 bell pepper, diced
1 zucchini, diced 1 zucchini, diced
1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
1 can (15oz/425g) black beans, drained and rinsed 1 can (15oz/425g) black beans, drained and rinsed
1 can (15oz/425g) diced tomatoes 1 can (15oz/425g) diced tomatoes
1 tablespoon (15g) chili powder 1 tablespoon (15g) chili powder
1 teaspoon cumin 1 teaspoon cumin
1 teaspoon paprika 1 teaspoon paprika
Salt and pepper to taste Salt and pepper to taste
8 small tortillas 8 small tortillas
1 cup (240ml) enchilada sauce 1 cup (240ml) enchilada sauce
Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat: 8g (Saturated Fat: 1g)
Carbohydrates: 55g (Sugars: 8g)
Protein: 12g
Fiber: 12g
Salt: 1.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a large skillet, heat the olive oil over medium heat.
3.
Add the diced onion and minced garlic, sauté until fragrant and translucent.
4.
Add the bell pepper, zucchini, corn kernels, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, until the vegetables are tender.
5.
Warm the tortillas in the oven or microwave for a few seconds to make them pliable.
6.
Spoon a generous amount of the vegetable mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
7.
Pour the enchilada sauce over the rolled tortillas, ensuring they are fully covered.
8.
Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the sauce is bubbly.
9.
Garnish with fresh cilantro before serving.

Treat your ingredients with care...

Tortillas — If you prefer a softer texture, you can briefly dip the tortillas in warm water before filling and rolling them.
Enchilada sauce — You can make your own vegan enchilada sauce using tomato sauce, vegetable broth, and spices if desired.

Tips & Tricks

To add a smoky flavor, you can sprinkle some smoked paprika or chipotle powder into the vegetable mixture.
For a cheesy touch, you can top the enchiladas with vegan cheese before baking.
If you prefer a spicier kick, add some chopped jalapeños or a dash of hot sauce to the vegetable mixture.

Serving advice

Serve the vegan enchiladas hot, garnished with fresh cilantro. They pair well with a side of vegan sour cream or guacamole.

Presentation advice

Arrange the enchiladas on a platter, drizzle some additional enchilada sauce on top, and sprinkle with chopped cilantro for an appetizing presentation.