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Vegan Enchiladas with Veggies and Beans

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!

4 Servings

Prep Time: 20 min Cook Time: 25 min Total Time: 45 min

https://biancazapatka.com/en/vegan-enchiladas/

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.
Enjoy!

Ingredients

1-2 tbsp vegetable oil (for frying)

2 onions (diced)

4 garlic cloves (minced)

1 large carrot (diced)

½ red bell pepper (diced*)

½ yellow bell pepper (diced*)

1 14 oz can beans (kidney beans or black beans or a mix of both)

1 cup corn (canned, rinsed & drained or frozen, thawed)

7 oz cooked rice (or boiled potatoes, lentils or soy mince (* see note))

1 14 oz can chopped tomatoes

1 tbsp red paprika powder

salt & pepper (to taste)

pinch of chili (or chopped jalapeño to taste)

1 14 oz can tomato sauce (*see note)

1 ½ cup dairy-free cheese shreds (*see note)

11 small tortillas (or 6 large ones, *see note)

scallions

coriander or parsley

jalapeños

limes

Instructions

Step 1

Prep the vegetable filling:

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Making the enchiladas:

Step 7

Preheat the oven to 355ºF (180°C). Cover the bottom of your casserole dish with some tomato sauce.

Step 8

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.

Step 9

Bake the enchiladas at 390°F (200°C) for approx. 20-25 minutes.

Step 10

Sprinkle with fresh scallions, jalapeños, and coriander or parsley and drizzle with a squeeze of lime juice for freshness.

Step 11

Enjoy!