Vegan Cheese Enchiladas
These Vegan Cheese Enchiladas are a vibrant, plant-based twist on a classic favorite, offering bold flavors and a satisfying texture that will delight vegans and non-vegans alike. Packed with protein-rich black beans, sautéed vegetables, and creamy vegan cheese shreds, these enchiladas are smothered in tangy red enchilada sauce for an irresistible finish. The recipe uses soft corn tortillas for authenticity and a delicate balance of spices like cumin and chili powder to enhance the dish’s Southwestern flair. Perfect for a hearty family dinner or sharing with friends, they are elegantly garnished with fresh cilantro and creamy avocado, and served with lime wedges for a zesty kick. Ready in under an hour, these enchiladas are proof that cruelty-free cuisine can be delicious and comforting. Whether you're living a vegan lifestyle or simply looking for exciting meat-free recipes, this dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 large red bell pepper, chopped
- 15 ounces canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups vegan cheese shreds
- 2 cups red enchilada sauce
- 0.5 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 1 large lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 4 minutes, until they are soft and translucent.
Stir in the minced garlic and chopped red bell pepper. Cook for another 2 minutes until fragrant.
Add the black beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for 5 minutes, allowing the flavors to meld together. Remove from heat.
Warm the corn tortillas slightly to make them pliable. You can do this by placing them in a microwave between damp paper towels for about 30 seconds.
Spread 1/2 cup of the enchilada sauce evenly in the bottom of a 9x13-inch baking dish.
Take one tortilla at a time, placing about 2 tablespoons of the bean mixture and a sprinkle of vegan cheese shreds in the center.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered. Sprinkle the rest of the vegan cheese shreds on top.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro and sliced avocado.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1650 mg | 72% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 6.0 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
