Last Updated on April 13, 2022
These Easy Vegan Enchiladas are a simple, filling, and healthy meal that everyone will enjoy.
I really under estimated enchiladas, and that is why I never really took the time to make them.
Boy was I wrong! The whole family was impressed and wanted these made more often!
These enchiladas are made with black beans, homemade vegan cheese, vegetables, and a simple homemade enchilada sauce.
Also, this recipe can be made gluten free, use a gluten free tortilla shell of your choice.
In this recipe I made a homemade vegan cheese and enchilada sauce, but if you do not have the time to make your own, not a problem, use your favorite store bought!
A bonus with these Easy Vegan Enchiladas, is the Leftovers!
- Spanish Rice – Use these leftovers as a burrito filling or even for a Mexican style breakfast bowl topped with your favorite salsa, vegan cheese, avocado, and aioli.
- Vegan Cheese – If you are making my homemade vegan cheese, you can use this creamy cheese for so many different dishes or snacks.
- Enchiladas – If you have any left overs, these will make a perfect lunch for the next day at work.
Ingredients needed for these Easy Vegan Enchiladas
At the bottom of this post is the printable recipe with the measurements and step by step instructions.
The Filling
Homemade Spanish Rice is the perfect filling for these enchiladas. Below are the ingredients I used.
- Black Beans – Black beans are high in protein and fiber, which will keep you full for hours.
- Corn – The texture and sweet taste of corn is a wonderful addition to the Spanish rice.
- Onion and Garlic Powder – The aromatics to this dish. Onions have a sweet yet mild taste. Garlic can have a slightly nutty, but mild taste as well. The combination is delightful!
- Bell Peppers – With this recipe I used a variety of colored bell peppers. Not everyone in our home enjoys the spicy and hot peppers, but do not let that stop you if you enjoy those hot peppers. Try mixing in a little different peppers for a sweet and hot dish.
- Spinach – A nutrient rich leafy green vegetable that has a sweet, nutty, and earthy flavor. And not to mention the beautiful dark green color that gives this dish the right amount of a color contrast.
- Smoked Paprika – I personally love the flavor that this spice brings to this dish. The rich, sweet, smoky flavor with out the heat.
Vegan Cheese
In this recipe I used A Creamy Vegan Cashew Cheese that I made myself. But a store bought vegan shredded will work just as well.
Enchilada Sauce
I recommend making your own sauce for this recipe, which I include in this recipe. But if you have a favorite store bought enchilada sauce, go ahead and use it.
Tortillas
There are so many brands available at the markets today so go ahead and use your favorite. In my recipe, I used a gluten free almond flour tortilla. It was so pliable and easy to keep together while I filled and rolled the shells. After trying so many different gluten free shells that have split and fell apart as soon as you fold or roll them, this was a welcome surprise. So whatever you use for for the tortilla – flour, corn, or almond – keep the shell size at 8 inches.
Toppings for the enchiladas
Fresh vegetables are a wonderful addition to these Easy Vegan Enchiladas! Try different vegetables every time you make these for your family.
- Tomatoes – So many varieties that can be added to top your enchilada. Slice or dice this sweet and tangy fruit on top of the enchilada before serving.
- Fresh Cilantro – This herb is one that people love or hate. It has a different taste for everyone. I was one that hated cilantro, but I miss the taste in certain dishes if it is not added. So I do add it to this dish for the taste, but I add very little and chop it up very fine when possible.
- Sliced Avocado – Mild, cool, and buttery smooth slices of fresh avocado make for a wonderful garnish.
- Aioli – Aioli can be brought premade from the store, but read the label for dairy and egg. Not all aioli are created equal. If you would like to make your own, I do have a few vegan recipes that are easy and quick to make.
How to make these Easy Vegan Enchiladas
The Sauce
In a small sauce pan, combine tomato sauce, garlic, onion powder, salt, water, cayenne pepper, and stir.
Heat all the ingredients at a medium high heat to a boil, then turn the heat down to low and let simmer for 15 minutes, remove from heat and set aside.
The Filling
Clean and Chop the Bell Peppers and Spinach.
Drain and rinse the black beans and set aside.
In a large sauce pan, add the Olive Oil and saute the Onion, Garlic, and Peppers.
Next add the spices, rice, and water to the sauce pan. Cook according to the Rice package.
On the last remaining 5 minutes of the Rice cooking, add the Spinach to the sauce pan.
Now add 1/4 cup of enchilada sauce, corn and black beans to the rice and stir.
Assembling the Enchiladas
Preheat the oven to 350° F.
In a 13 x 9 glass baking dish, spread about 1/3 cup of the enchiladas sauce.
If the tortillas are not pliable, warm them each up before filling in the microwave for 10 seconds or until they are flexible enough to roll.
Place the tortilla on a flat surface and scoop the filling into the center of each tortilla with a cheese of your choice, roll tightly and place into the prepared glass dish with the seam side down.
After all the tortillas are filled and placed neatly into the baking dish, pour the remaining enchilada sauce over and top everything with the cheese of your choice.
Place the dish into the preheated oven for 30 to 40 minutes.
Let the enchiladas set for about 10 minutes before serving.
Serving these Easy Vegan Enchiladas
Clean and slice the fresh tomatoes, cilantro, and avocados.
Sprinkle the fresh cilantro and diced tomatoes on top of the enchilada.
Garnish the plate with a few slices avocado.
Add a dollop of aioli to the top or the side of these Easy Vegan Enchiladas and serve.
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Easy Vegan Enchiladas
Ingredients
Enchilada Sauce
- 1 24 oz. Tomato Sauce
- 2 Tbsp Water
- 1 Tbsp Minced Garlic
- 2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Salt
Filling
- 1 15oz. Can Black Beans
- 1 Tbsp Onion Powder
- 1 Tbsp Minced Garlic
- 1 Pepper Red, Green, Orange, Yellow, can be a mix or your choice of pepper.
- 2 Cups Fresh Spinach
- 1 Cup Cooked Corn
- 1/2 tsp Smoked Paprika
- 2 Cups Water
- 1 Cup Rice This is the rice of your choice, I used a Basmati rice for this dish.
- Salt and Pepper to taste.
- 8 8 in. Tortillas
Toppings
- Fresh Cilantro
- Fresh Tomatoes
- Sliced Avocado
- Aioli
Instructions
The Sauce
- In a small sauce pan, combine tomato sauce, garlic, onion powder, salt, water, cayenne pepper, and stir.
- Heat all the ingredients at a medium high heat to a boil, then turn the heat down to low and let simmer for 15 minutes, remove from heat and set aside.
The Filling
- Clean and Chop the Green Pepper, Red Pepper, Cilantro (if fresh), and Spinach.
- Drain and rinse the black beans and set aside.
- In a large sauce pan, add the Olive Oil and saute the Onion, Garlic, and Peppers.
- Next add the spices, rice, and water to the sauce pan. Cook according to the Rice package.
- On the last remaining 5 minutes of the Rice cooking, add the Spinach to the sauce pan.
- Now add 1/4 cup of enchilada sauce, corn and black beans to the rice and stir.
Assembling the Enchiladas
- Preheat the oven to 350° F.
- In a 13 x 9 glass baking dish, spread about 1/3 cup of the enchiladas sauce.
- If the tortillas are not pliable, warm them each up before filling in the microwave for 10 seconds or until they are flexible enough to roll.
- Place the tortilla on a flat surface and scoop the filling into the center of each tortilla with a cheese of your choice, roll tightly and place into the prepared glass dish with the seam side down.
- After all the tortillas are filled and placed neatly into the baking dish, pour the remaining enchilada sauce over and top everything with the cheese of your choice.
- Place the dish into the preheated oven for 30 to 40 minutes.
- Serve with fresh cilantro on top, sliced tomatoes, avocados, and a dollop of aioli.
