The Vegan Enchilada Recipe You’ve Been Waiting For

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Is there anything better than diving into a saucy, cheesy, aromatic bite of enchiladas? There probably is, but you’ll forget about it once you start eating this healthy, vegan recipe. If you have a few Latin spices that you enjoy, feel free to add them to dish. A little fresh lime juice to finish off this recipe gives that extra citrusy element that is so delectable.

The Vegan Enchilada Recipe You’ve Been Waiting For
  • Prep Time:35m
  • Cook Time:25m
  • Total Time:1h


  • 1 tbsp. extra virgin olive oil
  • 1 c yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp. chili powder
  • 2 tsp. cumin powder
  • 2 c cooked black beans
  • 1 tsp. sea salt
  • 2 c tomato puree or 1 can (15 oz) tomato sauce + ½ cup water
  • 1/2 c + 1 tbsp fresh cilantro, chopped
  • 1 medium jalapeno, seeded & finely chopped
  • 8 oz vegan cheese
  • 12 (5.5-inch) corn tortillas (gluten-free if desired)


  1. Heat oil in a sauté pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin, and sea salt. Cook another 2 minutes. Add the beans and tomato puree (or tomato sauce and water) and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
  2. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, diced jalapeno, and 4 oz of the vegan cheese.
  3. Preheat oven to 350 °F.
  4. Spread ½ cup of the sauce in the bottom of the baking dish. Soften the tortillas in a frying pan over medium heat. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
  5. Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
  6. Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
  7. Garnish with the remaining cilantro before serving.
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