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satisfying Vegan Enchiladas

Hello Tex Mex foodies! Are you ready to whip up some delicious and satisfying Vegan Enchiladas that will have your whole family coming back for seconds?

Look no further, because this recipe is guaranteed to be a hit. Not only is it packed with flavorful vegetables and beans, but it's also easy to customize with your favorite ingredients and substitutions. So, let's get cooking and bring some plant-based goodness to the dinner table! Alright, are you ready to become a vegan Tex-Mex master chef?! Let's get cooking!

Vegan Enchiladas for a Family of 6


· 2 cups uncooked quinoa

· 2 cans black beans, drained and rinsed

· 2 cups diced tomatoes

· 1 cup diced onions

· 1 cup diced bell peppers

· 1 cup diced mushrooms

· 2 cloves garlic, minced

· 2 tablespoons olive oil

· 1 teaspoon cumin

· 1 teaspoon chili powder

· 1 teaspoon paprika

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 1 cup vegan enchilada sauce

· 6 large flour tortillas

· 1 cup shredded vegan cheese

· Fresh cilantro, diced tomatoes, and diced avocado for garnish (optional)


1. Cook the quinoa according to package instructions.

2. In a large pan, heat the olive oil over medium heat. Add the onions, bell peppers, mushrooms, and garlic and sauté until the vegetables are soft, about 5-7 minutes.

3. Add the black beans, diced tomatoes, cumin, chili powder, paprika, salt, and black pepper to the pan and stir to combine. Cook for an additional 5 minutes.

4. Preheat your oven to 350°F.

5. Spread a spoonful of the vegan enchilada sauce in the bottom of a 9x13-inch baking dish.

6. To assemble the enchiladas, place a flour tortilla on a flat surface and spoon a generous amount of the vegetable and bean mixture onto the center of the tortilla. Top with a sprinkle of vegan cheese and a spoonful of the enchilada sauce. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.

7. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining vegan cheese.

8. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and the edges of the enchiladas are crispy.

9. Garnish with fresh cilantro, diced tomatoes, and diced avocado if desired. Serve hot and enjoy!

Mistakes to Avoid:

· Don't skimp on the spices! Tex-Mex food is all about bold flavors, so don't be afraid to use a generous amount of cumin, chili powder, and paprika.

· Don't overstuff the enchiladas. It's tempting to stuff as much filling as possible into each tortilla, but this will make them difficult to roll and can cause them to fall apart.

· Don't forget to preheat the oven. Trust me, you don't want to wait any longer than necessary to dig into these delicious enchiladas.


· Mix up the filling by adding some diced sweet potatoes, corn, or zucchini to the vegetable and bean mixture.

· Use corn tortillas instead of flour for a gluten-free option.

· Swap out the quinoa for brown rice or another grain of your choice.


· If you can't find vegan enchilada sauce at the store, you can easily make your own by mixing together tomato sauce, chili powder, cumin, and a little bit of water.

· Don't have any vegan cheese on hand? No problem! You can omit the cheese or sprinkle some nutritional yeast on top for a cheesy flavor.

Thank you for joining me on this culinary adventure, Tex Mex foodies! I hope you enjoyed this recipe for vegan enchiladas and that it becomes a staple in your meal rotation. Remember to have fun with it and make it your own by trying out different variations and substitutions. Above all, the most important thing is to nourish your body and soul with delicious, wholesome food. Buen provecho!

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