These easy and protein packed vegan enchiladas are full of flavor and healthy ingredients! It is gluten free, whole food plant based, nut-free, and perfect for weeknight dinners and lunch.
Enchiladas are one of my favorite foods and these homemade ones are always on rotation in my kitchen. What I love about them is their versatility. Use whatever veggies you have on hand, pair it with black beans and my homemade enchilada sauce, and you have a meal that is hearty and healthy.
For this one, I did’t try to make it taste like meat and let the flavors of roasted and sautéed veggies shine.
This enchilada recipe has simple ingredients and easy instructions so you can have dinner on the table fast with this recipe!
Free from: wheat (optional), gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn (optional), celery, and more
These vegan enchiladas are delicious on their own. They also pair really nicely with my gluten free cornbread or my summer street corn salad!
You only need a few simple ingredients to make this! The sauce comes together in about 5 minutes. And the best part is you can customize the filling to fit what you have in the fridge. Take these ideas as suggestions to get you started and add what you love!
- All-purpose flour (can swap for gluten free)
- Chili Powder
- Tomato paste
- Vegetable broth
- Salt to taste
- Corn or Flour tortillas (see below for gluten free)
- Olive oil
- 1 can black beans
- 2 zucchini
- Red Onion or Shallots
Optional ingredients for filling:
- Roasted sweet potatoes
- Roasted butternut squash
There are so many toppings that you can have with these! Some of my favorite toppings include:
- vegan sour cream
- avocado slices
- lime juice
- sliced black olives
- vegan cheese
- fresh cilantro
To make the sauce gluten free, swap out the all-purpose flour with your favorite blend of gluten free flour. I recommend both King Arthur Measure for Measure or my own homemade gluten free flour blend.
To make these gluten free, use your favorite gluten-free tortillas. Traditional enchiladas are made with corn tortillas, and they are normally gluten free! I personally like both Mission Gluten Free Soft Shells and Siete Chickpea Tortillas.
If avoiding corn, make sure to use a wheat or gluten free tortilla in place of a corn tortilla. Swap the corn in the mixture for one of the other recommended fillings. I would suggest black beans, rice, zucchini, red bell peppers, and roasted sweet potatoes!
You can top this with vegan dairy-free cheese if you like! I wanted to show you how delicious this looks without any vegan cheese sauce on top, however, if you like some go ahead and sprinkle some on top!
Enchilada Sauce Instructions
See the recipe card below for the full measurements and instructions.
The sauce is rather similar to a roux so if you’re familiar with making that, this sauce will be a breeze!
Start by measuring out the flour and spices into a small bowl and mix together. In a small sauce pot on the stove, over a medium heat, warm the water until it simmers. Add the flour, sugar, and spices, and using a spoon, stir constantly for about a minute. The flour will want to stick to the spoon as it cooks. If it is too sticky and isn’t cooking, add a tablespoon of broth.
After 1 minute, add the tomato paste and the veggie broth. Bring it to a boil and let it simmer for 5 minutes. Use a whisk every minute to make sure it isn’t sticking to the bottom of the pot.
Remove from the heat and stir in the apple cider vinegar.
Set this aside while you make the filling for the enchiladas.
In a large skillet on the stove over a medium-high heat, warm a little oil (about a tablespoon, optional). Add the chopped onions and let cook until translucent, about 5 minutes.
Now add the remaining vegetables of zucchini, corn, peppers, as well as the rinsed and drained black beans.
You can leave these plain, however, I like to add some oregano, garlic, and cumin to this mix to flavor the veggies even more.
Let them cook down for about 10 minutes, adding half a cup of veggie stock if the food begins to stick.
When finished cooking, remove from the heat and add a half cup of the finished sauce to this mix and stir.
How to Assemble
Place about ½ cup of sauce and a few tablespoons of cooking oil into the bottom of a 9x13 casserole dish.
If you use corn tortillas, it is important to warm them up before rolling so they don't break when you roll. Place your corn tortillas on a plate and cover with a damp paper towel or cloth. Warm in the microwave for a few seconds to quickly get warm tortillas.
Scoop filling into each tortilla shell and roll. Place seem side down in the casserole dish. Repeat until all the tortillas are filled, or, you run out of room in your pan. Whichever comes first!
Top with the remaining enchilada sauce. You can optionally use vegan cheese on top as well.
Bake at 350F uncovered for 20-25 minutes. Enjoy!
How to Store
In the Fridge: After baking, these will keep in an airtight container for up to 3 days. If you have prepped the ingredients before baking, you can store the ingredients separately in airtight containers for up to 3-5 days.
In the Freezer: Wrap the fully cooked and cooled enchiladas in a freezer safe container or bags and store in the freezer for up to 3 months. Allow to thaw in the fridge for 4 hours before reheating. Reheat covered in the oven until warmed through to 165F.
Can I use store bought enchilada sauce?
Of course! I like to make my own to have control for allergen purposes. A good go-to vegan brand is the Simply Organic Enchilada Sauce.
What can I serve with these vegan enchiladas?
There are a ton of side dishes you can make with these veggie enchiladas ! Some ideas are: refried beans, rice, guacamole or salsa and chips, or a corn salad.
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!
- measuring cups
- measuring spoons
- Cooking pans
- Casserole dish
- mixing spoons
- 4 tablespoons water
- 3 tablespoons all-purpose flour
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon sugar
- 2 cups veggie broth
- 1 teaspoon apple cider vinegar
- Salt to taste
- 15 oz black beans drained and rinsed
- 2 medium zucchini chopped
- 1 cup corn can use frozen
- 2 bell peppers chopped,
- 1 onion chopped
- 1 teaspoon oregano dried
- 1 teaspoon cumin
- ½ teaspoon garlic
- 8 tortilla shells
- Oil for cooking optional
- Vegan cheese optional
- Toppings: avocado slices salsa, vegan sour cream, cilantro, black olives, jalapeno peppers
- In a small bowl, whisk together flour, sugar, and spices. Set aside. Have the tomato paste and vegetable broth ready to go as this mixes up quick.
- In a medium sauce pot on the stove over a medium flame, add water and bring to a simmer. As soon as it simmers, add the flour mixture and stir with a spoon for one minute. If the flour is clumping too much, add a tablespoon of water to help thin it out.
- Add the tomato paste and vegetable broth, whisking constantly. Bring this to a simmer and let simmer for 5 minutes. Whisk and stir every minute to make sure nothing burns on the bottom. As it cooks, it will thicken slightly.
- Remove from the heat and add in the apple cider vinegar. Whisk again. Set aside while you assemble the enchiladas.
- Chop all the veggies into small pieces.
- In a large saute pan, heat 1 tablespoon of oil. Saute the onions until translucent, about 5 minutes.
- Add the remaining veggies and black beans, as well as all the spices. Stir to combine. Let cook for 10-15 minutes or until the veggies are soft and pierceable with a fork. Remove from the heat and add in a half cup of the prepared enchilada sauce. Stir to filly mix.
- Preheat the oven to 350F with the rack in the middle of the oven. Spread ½ cup enchilada sauce and a few tablespoons of oil (optional) in the bottom of a 9x13 baking dish.
- Place a tortilla shell onto a flat surface. Scoop and fill the shell with the enchilada filling. Roll it up and place seam side down in the baking dish. Repeat until all the tortillas are used or you fill up the pan, whichever comes first. Pour the remaining enchilada sauce on top. If using, top with vegan cheese.
- Bake uncovered for 20-25 minutes, until bubbly and the shells have a golden brown color. Remove from the oven, let rest for 5 minutes, and serve with toppings of your choice. Enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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