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Protein Monster Vegan Enchiladas
5 from 33 votes

Protein Monster Vegan Enchiladas

These Protein Monster Vegan Enchiladas combine black beans, garbanzo beans, and hemp hearts with sautéed onion, bell pepper, and spices wrapped in tortillas and baked with enchilada sauce. The mix of legumes and nutritional yeast gives a hearty, satisfying texture and flavor, while the baking brings everything together with a warm, saucy finish. They make a filling plant-based meal that can be customized with additional greens or vegan cheese as desired.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 6
Calories: 513 kcal
Course: Main Course
Cuisine: Vegan, Mexican-American Fusion, gluten-free

Ingredients

  • 1 yellow onion
  • 1 red bell pepper
  • 15 oz. black beans canned
  • 15 oz. garbanzo beans chickpeas, canned
  • 1/2 cup hemp hearts
  • 1/3 cup nutritional yeast
  • 3 Roma tomato
  • 2 tsp. cumin ground
  • 1 tsp. smoked paprika
  • 6 tortilla large
  • 1 batch enchilada sauce or your own favorite, homemade

Instructions

    Cup of Yum
  1. Make the enchilada sauce and set aside. (Or skip this step if using your own sauce.)
  2. Preheat oven to 350°F (180°C).
  3. Dice onion and bell pepper.
  4. In a large skillet over medium heat, sauté onion and bell pepper for about 8 minutes.
  5. Meanwhile, dice tomatoes. Rinse and drain beans.
  6. When onions are translucent, reduce heat. Add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, and both beans (rinsed and drained). Stir well. Heat for 4-5 minutes then set aside.
  7. In a lightly sprayed 9"×13" baking dish, cover the bottom with a thin layer of enchilada sauce.
  8. Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
  9. Place all 6 rolled enchiladas in baking dish and top with remaining sauce.
  10. Bake for about 25 minutes.
  11. Serve topped with avocado, cilantro, additional hemp hearts, nutritional yeast, etc.

Notes

  • Use gluten-free tortillas and appropriate flour substitutions for a gluten-free option.
  • Customize the filling by adding leafy greens such as spinach or kale, or spices like chipotle and garlic for more flavor.
  • For a cheesier texture, mix vegan cheese shreds into the bean mixture or sprinkle on top during the last 10 minutes of baking.

Nutrition Information

Calories 513kcal (26%) Carbohydrates 67g (22%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g (47%) Monounsaturated Fat 7g (35%) Potassium 753mg (16%) Fiber 13g (52%) Sugar 8g (16%) Vitamin A 1627IU (33%) Vitamin C 35mg (39%) Calcium 167mg (17%) Iron 8mg (44%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 513

% Daily Value*

Calories 513kcal 26%
Carbohydrates 67g 22%
Protein 22g 44%
Fat 19g 29%
Saturated Fat 2g 10%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 7g 35%
Potassium 753mg 16%
Fiber 13g 52%
Sugar 8g 16%
Vitamin A 1627IU 33%
Vitamin C 35mg 39%
Calcium 167mg 17%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.