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Vegan Enchiladas

This recipe will take approximately 45 minutes to prepare and cook and serves 4-6 people. These vegan enchiladas are packed with protein and flavor and are perfect for a healthy and delicious weeknight dinner. Enjoy!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mexican

Ingredients
  

  • 12 corn tortillas
  • 2 cups black beans
  • 1 cup brown rice
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 small onion
  • 2 cloves of garlic
  • 1 tbsp of chili powder
  • 1 tsp of ground cumin
  • 1.2 tsp of smoked paprika
  • salt and pepper to taste
  • 2 cups of enchilada sauce
  • 1/2 cup vegan shredded cheese
  • fresh cilantro

Instructions
 

  • Preheat the oven to 375°F.
  • In a large skillet, sauté the red and green bell peppers, onion, and garlic over medium heat for 5-7 minutes until they are tender.
  • Add the cooked black beans, brown rice, chili powder, cumin, smoked paprika, salt, and pepper to the skillet, stirring until well combined. Cook for an additional 5 minutes until heated through.
  • Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
  • Warm the corn tortillas in the microwave or on a skillet until they are pliable.
  • Spoon the black bean and rice mixture onto the center of each tortilla and roll tightly, placing them seam-side down in the baking dish.
  • Pour the remaining enchilada sauce over the top of the enchiladas, making sure to cover each one completely.
  • Sprinkle vegan shredded cheese on top of the enchiladas.
  • Cover the baking dish with foil and bake for 20-25 minutes.
  • Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted and bubbly.
  • Garnish with fresh cilantro (optional).