Vegan enchiladas are healthy and delicious and perfect for a family meal or a festive get-together. So easy to make and to enjoy.
Mexican food is one of my all time favorite cuisines. It’s so flavourful, healthy and perfect for winter and summer. I usually just make tacos or burritos, but this year I finally tried making enchiladas and am so happy I did.
Enchiladas are a Mexican casserole dish featuring tortillas, refried beans, greens, vegetables, vegan cheese and an enchilada sauce. It’s easy to put together and is a satisfying and delicious meal. You can also portion and freeze the leftover if cooking for one or two.
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Making Vegan Enchiladas
Making Vegan Enchiladas is pretty straight forward, but it does require alot of ingredients. To begin, I collect them all, prep what needs to be prepped, and measure out the rest before starting so I don’t forget any.
After your ingredients are prepped, start by making your enchilada sauce if you’re going with a homemade version. There are many you can buy, but I prefer making my own so I can use my own seasoning and omit the salt for a healthier version.
Next, begin to make you enchiladas filling by heating some oil in a pan. When heated, add the onions. Once they are cooked to translucent, add the rest of the ingredients and stir until everything is softened and cooked through. Once done, remove from heat and set aside.
Next step is to make your enchiladas. Begin by spooning some enchiladas sauce into the bottom of the casserole dish. Next, start to fill your enchiladas. It helps if using small tortillas like I did to heat them stacked on a plate for 10-15 seconds in a microwave. This sofens them for rolling.
To roll and fill the tortillas, spoon about 2 tablespoons of filling into each tortilla. Roll and place in casserole dish. Continue, packing the tortillas tightly until the casserole dish is filled.
Once casserole is filled, spoon some more enchilada sauce on top making sure to leave ends uncovered. Top with lots of shredded vegan cheese and place in a preheated oven. Bake until endges are golden brown and cheese is melted and bubbly.
Once enchiladas are done and before serving, top with cubed avocado, chopped cilantro and jalapeño rings. You can serve the casserole with lime wedges and sour cream.
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Spicy and comforting
Vegan enchiladas are a healthy, delicious and nutritious choice for dinner. They feature the fibre of beans, the fun of vegan cheese, and the healthiness and flavourfulness of vegetables. Serving enchiladas will always be a popular decision and turn taco night into something even more special and fun. Enjoy!
More Vegan Mexican Recipes
Mexican food which is based on the use of corn, beans and other vegetables, is easily veganized. Veganizing your favorites makes them healthier, and just as satisfying and fun. Here are some of my favorite Mexican recipes to try:
Tostones (Fried Green Plantains)
Grilled Corn, Peanut and Serrano Pepper Salad
A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Vegan Enchiladas
Ingredients
- 2 cups enchilada sauce homemade or storebought
- 2 tablespoons canola oil
- 1 scant cup chopped red onion about 1 small red onion
- 1/2 red bell pepper chopped
- 2 cups frozen sweet corn
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups kale finely chopped
- 1 15 ounce can black beans drained and rinsed
- 1 teaspoon garlic powder
- 1 1/4 cup shredded vegan cheese Divided into 1 cup, 1/4 cup
- Salt free seasoning to taste
- 8 whole wheat tortillas 8 inch in diameter
- 2 avocado cubed, for garnish
- 4 Jalepeno deseeded, cut into rings, for garnish
- Handful of chopped cilantro For garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9 by 13-inch pan and set aside.
- In a large skillet over medium heat, warm the canola oil. Add the onions and bell peppers. Cook, stirring often, until the peppers are tender and the onions are translucent, about 5 minutes. Add the corn, stir, and reduce heat to medium-low. Cover and let cook for 1-2 min.
- Add the cumin, garlic powder, chili powder and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the kale, a few handfuls at a time, stirring until it has reduced in size.
- Add the mixture to a medium bowl with the drained beans, 1/4 cup shredded cheese and a drizzle of enchilada sauce (about 2 tablespoons). Stir well.
- Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then tightly wrap. Place tortillas open side down in the pan. Repeat with remaining tortillas and filling until the pan is filled.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas uncovered. Sprinkle evenly with the remaining shredded cheese.
- Bake uncovered for 20 minutes until cheese is melted and bubbly.
- Remove pan from the oven and let enchiladas cool for a few minutes. Before serving, top with chopped cilantro, avocado and sliced jalenos. Serve hot.
- Refrigerate leftovers for 2 days or freeze.
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