5 from 33 votes
Vegan Enchiladas
Vegan Enchiladas filled with a spiced mix of black beans, corn, and fresh cilantro are enveloped in whole wheat tortillas spread with vegan queso and topped with red enchilada sauce. Baking melts the fillings and heats the tortillas thoroughly, while garnishes like green onions, avocado, salsa, and vegan sour cream provide fresh and creamy contrast. This hearty dish satisfies as a plant-based main course, balancing warm spices with cooling toppings and a creamy texture from the queso.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
4
Calories:
621 kcal
Course:
Lunch
Cuisine:
Mexican
Ingredients
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 1 cup yellow onion diced
- 1 ounce can corn drained and rinsed or 1 ½ cups frozen corn
- 2 ounce can black beans drained and rinsed
- ½ Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt sea salt
- ⅓ cup cilantro chopped, fresh
- 10 oz can Red Enchilada Sauce
- 8 inch whole wheat flour tortillas
- 1 cup vegan queso plus more for topping
- green onions for topping, fresh
- cilantro for topping, fresh
- salsa for topping
- vegan sour cream for topping, or Greek yogurt
- avocado for topping, sliced
- jalapeños for topping (optional)
Instructions
- If you haven’t done so already, make your vegan queso and set aside.
- Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 5-6 minutes.
- Add corn, black beans, chili powder, cumin, salt and cilantro. Cook for about 10 minutes or until beans and corn are warm throughout..
- 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.
- 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.
- Bake in the oven on the middle rack for about 20 minutes or until enchiladas are warm throughout.
- Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado, salsa, vegan sour cream/yogurt and more queso.
Cup of Yum
Nutrition Information
Serving
2 enchiladas
Calories
621kcal
(31%)
Carbohydrates
105g
(35%)
Protein
22g
(44%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
948mg
(40%)
Potassium
1095mg
(23%)
Fiber
16g
(64%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 621
% Daily Value*
| Serving | 2 enchiladas | |
| Calories | 621kcal | 31% |
| Carbohydrates | 105g | 35% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 948mg | 40% |
| Potassium | 1095mg | 23% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.