These amazing Vegan Enchiladas are stuffed with Mexican veggies, including beans, corn, bell pepper, and topped with tomato sauce and dairy-free cheese – It’s an easy veggie enchilada recipe that is healthy, protein-rich, delicious and can be made with gluten-free tortillas. Perfect for meal prep to make ahead and freeze, so you’ll have a satisfying homemade lunch or dinner in minutes!
The best Vegan Enchiladas Recipe
I hope you guys love Mexican food as much as I do because here’s another of my favorite recipes! I love that these vegan enchiladas require only simple cupboard pantry staples. Furthermore, they can be easily prepared in advance and also freeze well so you can always have a quick dinner on busy weeknights. The flavorful spices and the healthy vegetables make this enchilada dish not only very colorful and spicy but also very delicious. If you love my Mexican Tortilla Casserole and my Sweet Potato Quesadillas, you’ll definitely love these vegan Enchiladas, too!
Use gluten-free or wheat tortillas
For this veggie enchilada recipe, you can use gluten-free flour, corn, or regular wheat tortillas. I used 11 small tortillas with a diameter of 5.9-inch (15 cm), but you could also use 6 large or 8 medium tortillas. If you would like to make your own, check out my simple recipe for homemade tortillas or for my fancy spinach tortillas.
Which Vegan Cheese for Veggie enchiladas?
These vegan enchiladas are very low in fat as they‘re made with only healthy ingredients and contain no rich cream, so the dairy-free cheese on top is a must for gratinating! If you don’t want to use store-bought dairy-free cheese shreds, feel free to make my homemade vegan cheese recipe. Also, my homemade vegan mozzarella would be great!
Rice, lentils, potatoes, or vegan minced meat?
Besides beans and veggies, I also used rice for the filling but you can swap it out for cooked lentils, couscous, potatoes, or vegan mined meat.
How to make Vegan Enchiladas
Check out this step-by-step guide first, and then find the full recipe with exact measurements at the bottom of this post!
Step 1: Make the veggie and bean filling
Once you have your tortillas and other ingredients, prepare the healthy vegetable and bean filling. Start by cooking the rice according to the package instructions. In the meantime, heat the oil in a large non-stick pan, and sauté the onions, garlic, carrots, and bell peppers until tender. Mash the beans with a potato masher or fork in a bowl. Then add them along with the corn, cooked rice, and chopped tomatoes to the sautéed vegetables. Season with red paprika powder, salt, pepper and a pinch of chili to taste.
Step 2: Wrap the enchiladas
Now preheat your oven and cover the bottom of your casserole dish with some tomato sauce. Spread the veggie filling on top of each tortilla and roll them up tightly into enchiladas. Arrange the stuffed enchiladas with the seam-side down next to each other in the prepared casserole dish.
Step 3: Top with sauce and cheese, then bake!
Finally, pour the remaining tomato sauce over the top and sprinkle with dairy-free cheese shreds as desired. Place it in the oven and bake!
When ready to serve, top with fresh scallions, jalapeños, and coriander or parsley and drizzle with a squeeze of lime juice for freshness!
Storage and Freezing instruction
- Make-ahead: These vegan enchiladas can be prepared the day before. Then cover the casserole dish with cling foil or aluminum foil and store in the refrigerator. The next day, bake as instructed in the recipe box below.
- Storage: Leftovers can be also stored in the refrigerator. Then simply reheat in the oven or microwave.
- Freeze: These vegan enchiladas can be frozen either baked or unbaked for up to 3 months.
This Vegan Veggie Enchilada Recipe is:
- Vegan (Dairy-free, Meat-free, Egg-free)
- Can be made gluten-free
- Loaded with vegetables
- Rich in protein
- Easy to make!
Looking for more simple Mexican recipes? Then make sure to check out the following:
- One-Pot Mexican Taco Pasta
- Sweet Potato Quesadillas
- Mexican Tortilla Casserole
- Mexican Pasta Salad with Chipotle Sauce
- Vegan Burrito Samosas with Guacamole
If you try these Vegan Veggie Enchiladas, please leave me a comment below sharing how you liked this easy recipe! And if you take a picture of your Mexican dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Happy cooking!
Vegan Enchiladas with Veggies and BeansAuthor:
For the vegetable filling:
- 1-2 tbsp (1-2 tbsp) vegetable oil for frying
- 2 (2 ) onions diced
- 4 (4 ) garlic cloves minced
- 1 (1 ) large carrot diced
- ½ (½ ) red bell pepper diced*
- ½ (½ ) yellow bell pepper diced*
- 1 14 oz can (400 g) beans kidney beans or black beans or a mix of both
- 1 cup (150 g) corn canned, rinsed & drained or frozen, thawed
- 7 oz (200 g) cooked rice or boiled potatoes, lentils or soy mince (* see note)
- 1 14 oz can (1 14 oz can) chopped tomatoes
- 1 (1 ) tbsp red paprika powder
- salt & pepper to taste
- pinch (pinch) of chili or chopped jalapeño to taste
- 1 14 oz can (400 g) tomato sauce *see note
- 1 ½ cup (150 g) dairy-free cheese shreds *see note
- 11 (11 ) small tortillas or 6 large ones, *see note
To garnish (optional):
- coriander or parsley
Prep the vegetable filling:
- Cook the rice according to the package instructions. Clean the vegetables and cut them into small pieces (see step-by-step pictures in the blog post above).
- Heat the oil in a large non-stick pan (or skillet). Add the onions and sauté for about 2-3 minutes. Then add the garlic, carrots, yellow and red bell peppers and cook for further 4-5 minutes, or until tender.
- Drain and rinse the canned beans. Then place in a large bowl and mash roughly with a potato masher (or fork) but do not purée.
- Add the mashed beans along with the corn, cooked rice, and chopped tomatoes to the vegetables in the pan. Season with red paprika powder, salt, pepper and a pinch of chili to taste.
Making the enchiladas:
- Preheat the oven to 355ºF (180°C). Cover the bottom of your casserole dish with some tomato sauce.
- Place 3-4 tablespoons of the veggie filling on top of each tortilla and roll them up tightly. Arrange the stuffed enchiladas with the seam-side down next to each other in the prepared casserole dish. Then, spread the remaining tomato sauce over the enchiladas and sprinkle with diary-free cheese shreds as desired.
- Bake the enchiladas at 390°F (200°C) for approx. 20-25 minutes.
- Sprinkle with fresh scallions, jalapeños, and coriander or parsley and drizzle with a squeeze of lime juice for freshness.
- Tortillas: I used 11 small tortillas with a diameter of 5.9-inch (15 cm), but you could also use 6 large or 8 medium tortillas. (Tip: Here you can find a recipe for homemade tortillas or for spinach tortillas.)
- Gluten-free: To make this dish gluten-free, simply use gluten-free tortillas. If you use corn tortillas, you’ll need to gently warm them before you try to roll them up, or they might break.
- Bell Pepper: Use your favorite color.
- Rice: Instead of rice you can also substitute the same amount of cooked lentils, mashed potatoes or soy mince.
- Vegan cheese: If you don´t want to use store-bought dairy-free cheese shreds, feel free to make your own with this recipe.
- Tomato sauce: You can also make the tomato sauce yourself. My favorite is this recipe or this recipe.
- Meal prep: The enchiladas can be also prepared the day before. Then cover the casserole dish with cling foil or aluminum foil and store in the refrigerator. The next day, bake as instructed in the recipe above.
- Storage: Leftovers can be also stored in the refrigerator. Then reheat covered in the oven or microwave.
- Freezing: The enchiladas can be frozen either baked or unbaked for up to 3 months.
- More information, helpful tips, and step-by-step pictures can be found in the blog post above.
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