Vegan Enchiladas
Bursting with bold flavors and wholesome goodness, these vegan enchiladas are a plant-based twist on a Mexican classic that’s sure to impress. Packed with a hearty filling of sautéed vegetables, black beans, and your choice of quinoa or brown rice, these enchiladas are seasoned with smoky cumin and a hint of zesty chili powder. Rolled in warm corn tortillas, smothered in rich enchilada sauce, and topped with melty vegan cheese, they’re baked to perfection for a comforting, satisfying meal. Perfect for weeknight dinners or meal prep, this recipe comes together in under an hour and is both gluten-free and dairy-free. Garnished with fresh cilantro, these enchiladas are as vibrant as they are delicious—an irresistible option for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 3 cloves Garlic, minced
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Cooked quinoa or brown rice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 small Corn tortillas
- 2 cups Enchilada sauce
- 1 cup Vegan shredded cheese
- 0.25 cup Fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and zucchini, and sauté for 5-7 minutes until the vegetables are tender.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the black beans, cooked quinoa or brown rice, ground cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes until well combined and heated through. Remove the skillet from heat.
Spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.
Warm the corn tortillas in a microwave or skillet to make them more pliable. Spoon 2-3 tablespoons of the vegetable and bean mixture into the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the vegan shredded cheese evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5250 mg | 228% | |
| Total Carbohydrate | 294.2 g | 107% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 27.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3544 mg | 75% | |
*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.
