Vegan Enchiladas

Why You’ll Love This Recipe

Vegan Enchiladas are a hearty and flavorful plant-based version of the classic Mexican dish. Packed with savory vegetables, beans, and a rich enchilada sauce, they offer a satisfying and wholesome meal that’s perfect for dinner any night of the week. With their zesty, comforting flavors and simple ingredients, these enchiladas will quickly become a staple in your vegan recipe collection.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn tortillasoniongarlicbell pepperszucchiniblack beanscornolive oilground cuminchili powdersmoked paprikasaltpeppercanned tomato saucevegetable brothlime juicefresh cilantrovegan cheese (optional)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a skillet over medium heat, add olive oil and sauté chopped onion and garlic until fragrant.

Add bell peppers, zucchini, corn, and black beans. Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook until vegetables are tender.

In a bowl, combine tomato sauce, vegetable broth, lime juice, and a bit of seasoning to create the enchilada sauce.

Spoon a portion of the veggie mixture into each tortilla, roll them up, and place seam-side down in the baking dish.

Pour the enchilada sauce evenly over the rolled tortillas.

Top with vegan cheese if using.

Bake uncovered for 20-25 minutes, until heated through and the sauce is bubbling.

Garnish with fresh cilantro before serving.

Servings and timing

This recipe yields 6 enchiladas.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Variations

Use sweet potatoes or mushrooms in place of zucchini for a different texture.

Add cooked quinoa or brown rice for extra protein and bulk.

Try a green enchilada sauce for a tangy twist.

Include jalapeños or chipotle for added heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place enchiladas in an oven-safe dish and warm at 350°F (175°C) for about 15 minutes, or microwave individual servings for 1-2 minutes.

FAQs

Can I make Vegan Enchiladas ahead of time?
Yes, assemble them and refrigerate unbaked. Bake just before serving.

Are corn tortillas necessary?
Corn tortillas are traditional, but flour tortillas can be used for a softer texture.

What’s the best vegan cheese for enchiladas?
Use your favorite melting vegan cheese like cheddar-style or mozzarella-style.

Can I freeze them?
Yes, freeze assembled but unbaked enchiladas for up to 2 months. Thaw before baking.

How can I make them spicier?
Add chopped jalapeños, hot sauce, or extra chili powder to the filling or sauce.

Do I need to cook the tortillas first?
Briefly warming the tortillas makes them more pliable and less likely to tear.

Are these gluten-free?
Yes, if you use gluten-free corn tortillas and check your other ingredients.

What can I serve with vegan enchiladas?
Serve with guacamole, rice, a fresh salad, or vegan sour cream.

How do I prevent soggy enchiladas?
Avoid overfilling and ensure tortillas aren’t overly saturated with sauce before baking.

Can I add tofu?
Yes, crumbled or cubed tofu makes a great protein addition.

Conclusion

Vegan Enchiladas bring bold, comforting flavors without the need for meat or dairy. They’re a versatile, satisfying meal ideal for weeknight dinners or entertaining. Easy to make and endlessly customizable, these enchiladas prove that plant-based eating can be just as rich and delicious.

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