Vegan Enchiladas Recipe

This vegan enchiladas recipe comes together in just 30 minutes! Enjoy the hearty, savory goodness of the classic comfort food using wholesome ingredients.

Course Main Course, Main Dishes {Vegetarian}, Meatless Recipes, Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 314kcal

Author Louisa

Equipment

9 x 13 baking dish

Ingredients

1 16-oz can black beans, rinsed and drained
1 cup corn kernels
2/3 cup lentils, rinsed and drained
1 medium tomato, diced
½ red onion, diced
5 oz vegan cheddar cheese, shredded
5 oz vegan pepper jack cheese, shredded
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp ground black pepper
2 1/2 cups enchilada sauce, divided
8 to 10 flour tortillas
4 oz Mexican-style vegan cheese for topping

Optional garnishes:

Instructions

Preheat the oven to 375°F.
Spread 1 cup of enchilada sauce to the bottom of a 9 x 13 baking dish.
Combine the beans, corn, lentils, tomato, onion, cheese shreds, seasonings, and 1/2 cup of enchilada sauce in a bowl.
Add about 1/2 cup of the mixture to each tortilla and roll tightly.
Place the tortillas in the prepared baking dish.
Pour over the remaining 1 cup of enchilada sauce and top with Mexican blend vegan cheese.
Bake for 20 minutes or until the cheese is melted and golden.
Serve with your preferred garnishes. Enjoy!

Notes

For meatier plant based enchiladas, skip the store-bought vegan meat and make your own vegan taco meat from scratch! Just process cauliflower, mushrooms, and walnuts and cook the mixture in soy sauce and whatever additional spices you like.
Make this vegan enchiladas recipe your own by adding different toppings, such as vegan sour cream, avocado cream sauce, fire-roasted salsa, or vegan cheese sauce!
Store your leftover enchiladas in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. You can reheat the frozen enchiladas in the oven at 350ºF until warmed through.

Nutrition