Why are they called divorced enchiladas?

“Divorced enchiladas,” or enchiladas divorciadas , are a Mexican dish featuring two enchiladas served side by side—one topped with red sauce, the other with green. The name playfully suggests the "split" in sauces. You can easily adapt this idea using vegan enchiladas with both sauces for a vibrant and flavorful contrast.

What is in vegan enchiladas?

Vegan enchiladas are typically filled with a mix of beans, vegetables, corn, and flavorful spices, all wrapped in tortillas and smothered in a savory plant-based sauce. Toppings might include vegan cheese, avocado, or jalapeños for added texture and taste.

What is the secret to non-soggy enchiladas?

The key is lightly pan-frying or warming your tortillas before assembling. Also, avoid overloading with sauce before baking—spread just enough on the bottom and top. Letting your vegan enchiladas rest after baking also helps firm them up before slicing.

Is it better to make enchiladas with corn or flour tortillas?

Traditionally, corn tortillas are used for enchiladas because they hold up better when baked and offer a slightly chewy, authentic texture. Flour tortillas may become soggy or too soft, especially in saucy dishes like vegan enchiladas .

Should you bake enchiladas covered or uncovered?

Start by baking covered to trap steam and soften the filling. Then uncover for the last 10 minutes to allow the top to brown and any vegan cheese to melt beautifully. This method works best for all types of enchiladas, including vegetarian and vegan versions.

Why do flour tortillas get soggy in enchiladas?

Flour tortillas absorb more moisture than corn, which can lead to sogginess during baking. If you do use them for your vegan enchiladas , lightly toast them first and go easy on the sauce.

Vegan Enchiladas: The Ultimate Comfort Meal with 5 Delicious Twists

Name: Vegan Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/2 teaspoon sea salt; 1 (15-ounce) can black beans, rinsed and drained; 1 cup corn kernels (frozen or fresh); 1 cup diced red bell pepper; 1/2 cup chopped spinach or kale (optional); 1/4 cup fresh cilantro, chopped; 2 tablespoons olive oil (for sauce); 2 tablespoons all-purpose flour (or GF alternative); 2 tablespoons tomato paste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 tablespoons chili powder; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1/4 teaspoon cinnamon; 2 cups vegetable broth; Salt to taste; 8 corn tortillas (6-inch); 1 to 1½ cups vegan cheese (optional); Sliced jalapeños, avocado, and cilantro for garnish

Description

These vegan enchiladas are comfort food at its best—packed with bold flavors, black beans, corn, and veggies, all rolled in corn tortillas and baked with a luscious homemade enchilada sauce.

Ingredients

Scale

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon sea salt

1 (15-ounce) can black beans, rinsed and drained

1 cup corn kernels (frozen or fresh)

1 cup diced red bell pepper

1/2 cup chopped spinach or kale (optional)

1/4 cup fresh cilantro, chopped

— Enchilada Sauce —

2 tablespoons olive oil

2 tablespoons all-purpose flour (or gluten-free alternative)

2 tablespoons tomato paste

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons chili powder

1/2 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cinnamon

2 cups vegetable broth

Salt to taste

— For Assembling —

8 corn tortillas (6-inch)

1 to 1½ cups vegan cheese (optional)

Sliced jalapeños, avocado, and cilantro for garnish

Instructions

1. Make the Enchilada Sauce: In a saucepan, heat oil and whisk in flour to make a roux. Add tomato paste and spices, whisk in broth, simmer 5–7 minutes.

2. Sauté the Filling: Cook onion in oil until translucent. Add garlic and spices, then stir in beans, corn, peppers, and spinach. Cook until tender. Add cilantro and remove from heat.

3. Assemble: Preheat oven to 375°F. Grease a baking dish, add a layer of sauce. Warm tortillas, fill with 2–3 tbsp of filling, roll, and place seam-side down. Top with remaining sauce and vegan cheese.

4. Bake: Cover with foil and bake 15 minutes. Remove foil and bake 10 more minutes.

5. Rest & Serve: Let rest 5 minutes. Garnish with avocado, jalapeños, and cilantro.

Notes

Warm tortillas to avoid cracking.

Make sauce up to 3 days in advance to save time.

Let enchiladas rest before slicing to help them set.

Freeze unbaked enchiladas for quick meals later.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 enchiladas
Calories: 320
Sugar: 4g
Sodium: 460mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg

Keywords: vegan enchiladas, plant-based dinner, black bean enchiladas