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Vegan enchiladas with creamy sauce and cilantro topping
Nancy McCarthy

Vegan Enchiladas: The Ultimate Comfort Meal with 5 Delicious Twists

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Method Nutrition Notes

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
  •  
  • --- 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

Method
 

  1. 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. 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. 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. 4. Bake: Cover with foil and bake 15 minutes. Remove foil and bake 10 more minutes.
  5. 5. Rest & Serve: Let rest 5 minutes. Garnish with avocado, jalapeños, and cilantro.

Nutrition

Serving: 2enchiladasCalories: 320kcalCarbohydrates: 42gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 7.5gSodium: 460mgFiber: 9gSugar: 4g

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.

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