This vegan Mexican dinner is a great way of adding many vegetables to your plate. It’s a simple alternative to my Vegan Birria Tacos or my Sofritas.
Why You’ll Love Vegan Enchiladas
Vegan Enchiladas are meat-free baked tortillas filled with beans and vegetables, topped with enchilada sauce and vegan cheese. It’s a healthy plant-based dinner recipe for Mexican food lovers.
Ingredients and Substitutions
The ingredients you need for this vegan dinner are:
Olive Oil – or other vegetable oil. Red Onions – Finely chopped. You can also use shallots. Enchiladas Sauce – I use a store-bought healthy red enchilada sauce with low added sugar, but you can also make homemade enchilada sauce if preferred. Cauliflower Rice – Fresh or frozen and thawed. To make fresh cauliflower rice, place the cauliflower florets in a food processor and pulse them into a rice-like texture. Red Bell Pepper – Deseeded and diced. Yellow Bell Pepper – Deseeded and diced. Corn Kernels or chopped zucchini, if in season or for a corn-free option. Canned Black Beans – drained and rinsed. Taco Seasoning – You can buy a ready-to-use mix or make your own taco seasoning. Salt and Pepper Tortillas – You can use any variety you like, including corn tortillas, wheat tortillas, wholewheat or low-carb tortillas. You can also make your own using my gluten-free Quinoa Tortillas, my Chickpea Flour Tortillas, my Vegan Gluten-Free Tortillas, or my Red Lentil Tortillas. Shredded Vegan Cheese – like cheddar-style cheese for the best Mexican flavors.
How To Make Vegan Enchiladas
It’s very easy to make this vegan enchilada recipe with no meat, using a bunch of Mexican-style vegetables and beans.
Serving Vegan Enchiladas
It’s always a bit tricky to serve enchiladas because they are large and break easily when you take them out of the dish. To serve them with ease, use two wide tools, like wide-slotted spatulas. Serve two tortillas for an adult and serve warm with some of your favorite Mexican food toppings like:
Vegan Sour Cream – coconut yogurt is also a great option. Vegan Nacho Cheese Taco Dip Avocado Cilantro Guacamole Hot sauce
Storage Instructions
You can store these vegetarian enchiladas in the fridge in a sealed container for up to 4 days. Rewarm in a microwave-safe container or in a warm oven until warm in the center. You can freeze enchiladas leftover too for up to 3 months in an airtight container. Thaw in the fridge the day before eating.
More Healthy Mexican-Style Recipes
If you like healthy recipes with a Mexican inspiration, you’ll love these:
Gluten-Free – Most of the ingredients in this recipe are free from gluten-free, except for the tortillas. Pick corn tortillas or gluten-free certified tortillas to avoid gluten in the recipe. You can also make my Vegan Gluten-Free Tortillas. Low-Carb – Swap the black beans for a low-carb vegetarian protein like crumbled tofu, soy curls, or rehydrated soy proteins. Swap the corn kernel for a low-carb diced vegetable like zucchini or more bell pepper. Finally, pick low-carb tortillas. Vegan – Pick a vegan cheese variety. The remaining ingredients in the recipe are vegan-friendly. Veggie Swaps – If some of the vegetables are not in season, you can use others. For example, zucchini can be swapped for another red bell pepper color, a can of corn kernels, or steamed sweet potato cubes. Bean Swaps – You can replace the black beans with red kidney beans, pinto beans, or chickpeas. As long as your beans are pre-cooked, the cooking time won’t change. You can also use sweet potatoes if you can’t tolerate any bean.
