These Vegan Enchiladas are loaded with black beans, tofu, and veggies. This easy meal can be on the table in 45 minutes!
These Vegan Enchiladas are rich and comforting. There’s no need to go to a Mexican restaurant for enchiladas when it’s so easy to make your own!
Have you tried Amy’s Black Bean Vegetable Enchiladas? They are delicious!
Well, they were the inspiration for these Vegan Enchiladas. They are loaded with tofu, black beans, bell pepper, corn, onions, and zucchini.
I used to eat them when I worked away from home and I wanted a meal fast. Now that I cook a ton more, I thought I would make my interpretation of them since I love the combination of ingredients.
How to Make Vegan Enchiladas
First, you start with the filling. Sauté chopped onions until translucent. Add garlic, then red pepper, zucchini, and tofu. Cook until the veggies are crisp tender and the tofu is browned.
Add corn, black beans, and spices. Set aside.
Heat olive oil in a frying pan. Place corn tortillas in oil one at a time and fry for 10 seconds on each side. This helps with flavor and to make the tortillas more pliable.
Add more oil as needed. Place on paper towels to soak up the extra oil.
Pour a little enchilada sauce in a baking dish. Fill each tortilla with 3-4 tablespoons filling. Roll tightly and place seam side down on enchilada sauce.
Cover with more enchilada sauce and top with shredded vegan cheddar if using. My baking dish is 7 1/2″ x 9 1/2″ so I baked my enchiladas in two batches.
How Long to Bake Vegan Enchiladas
These tofu and black bean enchiladas bake pretty quickly. They only need about 15-20 minutes to bake.These Vegan Enchiladas are loaded with black beans, tofu, and veggies. This easy meal can be on the table in 45 minutes! Click To Tweet
Other Vegan Mexican Recipes
- Smothered Vegan Burritos
- Vegan Green Corn Tamales
- Black Bean and Corn Vegan Quesadilla
- Vegan Taquitos with Green Chiles
Tips for Making Vegan Enchiladas
- Use medium thickness corn tortillas. If they are too thin they’ll fall apart easily.
- It may be tempting to skip the step for frying the corn tortillas. Frying them in oil adds flavor and makes them more pliable. Traditionally, after frying the tortillas, you would dip them in heated enchilada sauce. I skip this step because it’s messy, and the tortillas still soak up the sauce once they are in the baking dish.
- Chop the red pepper and zucchini about the same size so that they cook at the same time. The tofu will be slightly larger (see photos or video).
- Don’t overstuff the tortillas. You want to be able to roll them and have them stay together. Depending upon the size of your tortillas, 3-4 tablespoons of filling should be sufficient.
- Just like salsa, enchilada sauce comes in different spice levels. Buy for your taste buds. I get a medium spice level because I have never seen one marked “spicy”.
- I topped my enchiladas with sliced avocado, vegan sour cream, and green onion. You could use your favorite toppings, or none at all, but I really liked these additions.
Vegan Enchilada Recipe
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- 1/2 cup chopped onion
- 2 tablespoons olive oil + more for cooking tortillas
- 1 clove garlic minced
- 1/2 cup chopped red pepper
- 1/2 cup chopped zucchini
- 1 1/2 cups chopped firm tofu (7 ounces)
- 1/2 cup corn
- 1/2 cup black beans
- 2 (15 ounce) can enchilada sauce - I used medium heat
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon Mexican oregano crushed in your hands
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- Shredded vegan cheddar (optional)
- Sliced avocado
- Vegan sour cream
- Chopped green onion
- Preheat oven to 350°.
- Filling: Saute onions until translucent.
- Add garlic. Cook 30 seconds.
- Add chopped red pepper, zucchini, and tofu. Cook until veggies are tender and tofu is browned.
- Add corn, black, beans, and spices. Cook for a couple of minutes.
- Enchiladas: Drizzle a small amount of olive oil into a frying pan over medium heat. Place corn tortillas one at a time into oil. Fry for 10 seconds on each side and place on paper towels to soak up extra oil. Add more oil as needed.
- Fill a 9"x 13" baking dish with 1 cup enchilada sauce. (My baking dish was 7 1/2"x 9", so I baked the enchiladas in 2 batches).
- Fill each tortilla with 3-4 tablespoons of filling. Roll tightly, and place seam side down into enchilada sauce. Repeat with the rest of tortillas.
- Pour the rest of enchilada sauce over enchiladas. Top with vegan cheddar, if using. Bake at 350° for 15-20 minutes. Serve with vegan sour cream, sliced avocados, green onions or your favorites.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.