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Home » Recipes » Main Dishes and Small Dishes » Vegan Enchiladas

May 13, 2019 By Willow Moon

Vegan Enchiladas

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These Vegan Enchiladas are loaded with black beans, tofu, and veggies. This easy meal can be on the table in 45 minutes!

Vegan Enchiladas close up.

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.

Filling for vegan enchiladas being made, and filled in a fried corn tortilla.

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.

Black Bean Enchiladas being filled and put in a baking dish with enchilada sauce and vegan cheese.

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

 

Black Bean Enchiladas in baking dish.

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.

Tofu Enchiladas close up.

Vegan Enchilada Recipe

*Don’t forget to come back and leave your feedback and star rating.

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Follow Your Heart vegan cheddar

Vegan Enchiladas
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Vegan Enchiladas

Course Main Course
Cuisine vegan, gluten free
Keyword tofu enchiladas, vegan enchiladas
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 enchiladas
Calories 126kcal
Author Willow Moon

Ingredients

Filling

  • 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

Enchiladas

  • 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
  • 12 corn tortillas
  • Shredded vegan cheddar (optional)

Optional Toppings

  • Sliced avocado
  • Vegan sour cream
  • Chopped green onion
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 126kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 124mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 9.8mg | Calcium: 65mg | Iron: 1mg
Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Vegetable Enchiladas collage photo with text.

Tofu Enchiladas photo with text.

 

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Filed Under: Home, Main Dishes and Small Dishes, Recipes Tagged With: black beans, corn, enchilada sauce, garlic, onion, red pepper, tofu, zucchini

Reader Interactions

Comments

  1. Monica says

    June 5, 2019 at 12:12 pm

    Am I crazy or do you not have the tortillas in the ingredients list? Does that change the nutritional information? I’ll try these next week and will post back. Thanks!

    Reply
    • Willow Moon says

      June 5, 2019 at 12:22 pm

      Thank you so much for catching that Monica! It added about 30 more calories to each enchilada.

      Reply

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Willow Moon I have been vegan for 20 years and gluten free for 8 years. Here you will find healthy gluten free vegan recipes and ways to heal, thrive, and consciously create.   Read more →
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