These Vegan Enchiladas are quick and easy Mexican dinners packed with plant-based proteins and vegetables.
It’s a healthy vegetarian recipe that is also easy to adapt to a gluten-free diet.
This year I decided to share with you more vegetarian recipes, some have low-carb options, some don’t, but the idea is to simply:
- Add more greens to your day.
- Feel healthier by adding nutrient-dense food.
- Be better for the planet by decreasing animal consumption.
What Are Vegan Enchiladas?
Vegan Enchiladas are meat-free baked tortillas filled with beans and vegetables, topped with enchilada sauce and vegan cheese.
It’s a healthy plant-based dinner recipe for Mexican food lovers.
How To Make Vegan Enchiladas
It’s very easy to make enchiladas with no meat, using a bunch of Mexican-style vegetables and beans.
The ingredients you need for this vegan dinner are:
- Olive Oil
- Red Onions – Finely chopped.
- Enchiladas Sauce – I use a store-bought healthy sauce with low added sugar, but you can also make homemade enchilada sauce if preferred.
- Cauliflower Rice – Fresh or frozen and thawed. To make fresh cauliflower rice, place the cauliflower florets in a food processor and pulse them into a rice-like texture.
- Red Bell Pepper – Deseeded and diced.
- Yellow Bell Pepper – Deseeded and diced.
- Corn Kernels or chopped zucchinis, if in season or for a corn-free option.
- Canned Black Beans – drained, rinsed.
- Taco Seasoning – I am using my homemade sugar-free taco seasoning recipe.
- Salt and Pepper
- Tortillas – You can use any variety you like including corn tortillas, wheat tortillas, wholewheat or low-carb tortillas. You can also make your own using my 2-ingredient flour tortillas recipe or low-carb corn tortillas.
- Shredded Vegan Cheese – like cheddar-style cheese for the best Mexican flavors.
Preparing The Filling
First, in a large non-stick skillet warm olive oil over medium heat.
Add diced red onions, stir and cook until fragrant and translucent.
Add in cauliflower rice stir and cook few minutes and roast.
Stir in the diced bell peppers and diced zucchini and keep cooking for 2 to 3 minutes.
Finally, stir in the black beans, cauliflower rice, taco seasoning, salt, and pepper.
Stir and cook until the vegetables are tender the beans are warm, and no liquid is left in the pan, or it will make soggy enchiladas. It takes between 3 to 5 minutes.
Remove the skillet from the heat and set it aside.
Assembling The Enchiladas
Slightly grease a 9-inch x 13-inch baking dish with olive oil.
At the bottom of the dish, spread 1/2 cup of enchilada sauce.
To fill the first tortillas, place the tortilla in front of you, and using a tablespoon, spread two tablespoons of enchilada sauce in the center of the tortillas.
Next, use a slotted spoon to bring 1/2 cup of filling to the center of the tortillas.
Make sure you don’t have watery filling due to vegetables releasing too much water, or the enchiladas will be soggy.
Spread the filling lengthwise in a cylinder shape for easy rolling.
Finally, top with two tablespoons of shredded vegan cheese on top.
Wrap tightly to form a roll and place into the prepared baking dish, with their sealed side down.
Repeat the steps above until all the tortillas are filled and no more filling mixture is left.
Place each prepared tortilla in the baking dish next to each other, they must touch each other as seen in the picture.
Spread the remaining enchilada sauce on top of the rolled tortillas and sprinkle the remaining vegan cheese.
Preheat the oven to 350°F (180°F).
Bake in the center rack of the oven, uncovered for about 20 to 30 minutes or until the tortillas are crispy, the enchilada sauce is bubbly and vegan cheese is melted.
Serving vegetarian enchilada recipe
It’s always a bit tricky to serve enchiladas because they are large and break easily when you take them out of the dish.
To serve them with ease using two wide tools, like wide slotted spatulas.
Serve two tortillas for an adult and serve warm with some of your favorite Mexican food toppings like:
- Vegan Sour Cream – coconut yogurt is also a great option.
- Taco Dip
- Hot sauce
You can store these vegetarian enchiladas in the fridge in a sealed container for up to 4 days.
Rewarm in a microwave-safe container or in a warm oven until warm in the center.
You can freeze enchiladas leftover too for up to 3 months in an airtight container. Thaw in the fridge the day before eating.
Below I listed some food allergy swaps for you if needed.
- Gluten-Free – Most of the ingredients in this recipe are free from gluten-free, except for the tortillas. Pick corn tortillas or gluten-free certified tortillas to avoid gluten in the recipe. You can also make my Low-Carb Corn Tortillas.
- Low-Carb – Swap the black beans for a low-carb vegetarian protein like crumbled tofu, soy curls, or rehydrated soy proteins. Swap the corn kernel for a low-carb diced vegetable like zucchini or more bell pepper. Finally, pick low-carb tortillas or try my keto tortilla recipe.
- Vegan – Pick a vegan cheese variety. The remaining ingredients in the recipe are vegan-friendly.
- Veggie Swaps – If some of the vegetables are not in season, you can use others. For example, zucchinis can be swapped for another red bell pepper color, a can of corn kernels, or steamed sweet potato cubes.
- Bean Swaps – You can replace the black beans with red kidney beans, pinto beans, or chickpeas. As long as your beans are pre-cooked, the cooking time won’t change.
Frequently Asked Questions
Can I Make Low-Carb Vegetarian Enchiladas?
Yes, you can use this recipe to make a low-carb vegetarian dinner.
Simply use low-carb tortillas, and replace black beans with a low-carb protein, like rehydrated textured soy or crumbled tofu.
Both are vegetarian low-carb protein that works really well in these enchiladas.
What Are The Best Tortillas For Enchiladas?
The best tortillas are corn tortillas because they hold their shape better than wheat-based tortillas.
However, any tortilla including wholewheat tortillas or low-carb tortillas will work in the recipe.
More Healthy Mexican-Style Recipes
If you like healthy recipes with a Mexican inspiration, you’ll love these:
Posted In:Bell PepperBlack beansCauliflowerCheeseCornZucchiniBakingDairy-Free OptionEgg-FreeGluten-FreeHealthyNut-FreeSugar-FreeVegan OptionVegetarianDinnerEasyMexican
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