Vegan Enchiladas

Vibrant and flavorful, these vegan enchiladas are a fiesta on a plate! With a rich, smoky sauce and a hearty filling of black beans, corn, and bell peppers, wrapped in tender corn tortillas, this dish is a satisfying and nourishing plant-based delight that’s sure to become a favorite.

Ready Time

1 hrs 30 mins

Yields

6 servings

Ingredients

For the enchilada sauce:
1 1/2 cups cooked tomatoes
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
For the filling:
1 small onion, diced
2 cloves garlic, minced
1 cup cooked black beans
1 cup frozen corn kernels
1 cup diced bell pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
For the assembly and topping:
6-8 corn tortillas
1 cup vegan shredded cheese
Chopped fresh cilantro for garnish

Instructions

Preheat your oven to 375°F.

Start by making the enchilada sauce.

In a large saucepan, heat the olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes, until softened.

Add the minced garlic and cook for another minute.

Stir in the cumin, smoked paprika, cayenne pepper, salt, and black pepper.

Cook for 1-2 minutes, until the spices are fragrant.

Add the cooked tomatoes and stir well to combine.

Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

While the sauce is cooking, prepare the filling.

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and cook for about 5 minutes, until softened.

Add the minced garlic and cook for another minute.

Add the cooked black beans, frozen corn kernels, diced bell pepper, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet.

Stir well to combine.

Cook for about 5 minutes, until the corn is thawed and the filling is heated through.

Now it’s time to assemble the enchiladas.

In a large baking dish, spread a layer of the enchilada sauce on the bottom.

Dip each corn tortilla in the enchilada sauce, coating both sides, then place about 1/2 cup of the filling in the center of the tortilla.

Roll up the tortilla and place it seam-side down in the baking dish.

Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with vegan shredded cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Remove the dish from the oven and garnish with chopped fresh cilantro.

Serve hot and enjoy!

Notes

Use leftover cooked tomatoes or canned crushed tomatoes as a substitute if fresh tomatoes are not in season. You can also roast your own tomatoes in the oven with some olive oil and salt for added flavor.

If using frozen corn kernels, make sure to thaw them first before adding to the filling.

For an extra spicy kick, add more cayenne pepper or use hot sauce to taste. You can also add diced jalapeños or serrano peppers to the filling for an extra kick.

To make this recipe gluten-free, ensure the corn tortillas are gluten-free and made from corn flour only.

For an oil-free version, use a small amount of water or vegetable broth to sauté the onions and garlic. You can make the enchilada sauce and filling ahead of time and store them in the fridge for up to 3 days or freeze for up to 3 months.

Simply thaw and reheat when ready to assemble and bake the enchiladas.

If you can’t find vegan shredded cheese, you can use nutritional yeast as a substitute or make your own cashew cheese sauce. For an extra crispy top, broil the enchiladas for an additional 2-3 minutes after baking.