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Vegan enchiladas in a baking dish topped with green onions and jalapeños.
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5 from 10 votes

Vegan Enchiladas

These healthy vegan enchiladas are packed with flavor and nutritious ingredients. They're stuffed with black beans and corn and topped with a delicious creamy vegan queso!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: vegan enchiladas
Servings: 4

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup yellow onion diced
  • 1 15 ounce can corn drained and rinsed or 1 ½ cups frozen corn
  • 2 15 ounce can black beans drained and rinsed
  • ½ Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • cup chopped fresh cilantro
  • 10 oz can red enchilada sauce
  • 8 6-inch whole wheat flour tortillas
  • 1 cup vegan queso plus more for topping
  • Green onions and fresh cilantro for topping
  • Salsa for topping
  • Vegan sour cream or Greek yogurt yogurt for topping
  • Sliced avocado for topping
  • Jalapeños for topping (optional)

Instructions

  • If you haven’t done so already, make your vegan queso and set aside.
    Vegan queso blended in a high powered blender.
  • Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 5-6 minutes.
    Sautéing onion and garlic in a sauté pan.
  • Add corn, black beans, chili powder, cumin, salt and cilantro. Cook for about 10 minutes or until beans and corn are warm throughout..
    Cooking vegan enchilada filling in a sauté pan.
  • Preheat oven to 400°F and spray a 9x13" pan with cooking spray.
  • Spread 2 Tablespoons of vegan queso on tortilla, making sure to not spread it all the way to the edges, otherwise the sauce might spill out. Fill each tortilla with black bean mixture. Roll the tortilla up and place into the baking dish, seam side down.
    Assembling vegan enchiladas by adding mixture to vegan queso lined tortilla.
  • Once all of the tortillas are filled, cover with enchilada sauce, using a spatula or spoon to spread the sauce. Drizzle about ⅛-¼ cup more queso on top, if desired.
    Enchiladas in a row in a baking dish topped with enchilada sauce and vegan queso.
  • Bake in the oven on the middle rack for about 20 minutes or until enchiladas are warm throughout.
    Baked vegan enchiladas topped with green onion and jalapeño slices.
  • Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado, salsa, vegan sour cream/yogurt and more queso.

Video

Nutrition

Serving: 2 enchiladas | Calories: 621kcal | Carbohydrates: 105g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 948mg | Potassium: 1095mg | Fiber: 16g | Sugar: 13g