These amazing Vegan Enchiladas are stuffed with Mexican veggies, including beans, corn, bell pepper, and topped with tomato sauce and dairy-free cheese! This easy veggie enchilada recipe is healthy, protein-rich and as delicious 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!
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.
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.
Nutrition is calculated automatically and should be used as estimate.