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Easy vegan enchiladas with plenty of plant based protein, a good dose of veggies, and a creamy sauce. They are so easy, versatile, and are ready in under 45 minutes!
We eat a lot of Mexican inspired fare in our house. Especially things wrapped in tortillas, like enchiladas. Yet, somehow, I don’t already have an enchilada recipe on the blog. For shame!
Thankfully, we are fixing that mistake today friends. Beans, veggies, sauce, and of course those yummy warm tortillas. And as luck would have it, these vegan enchiladas are so super easy! You’re gonna love them!
Classic enchiladas, which originated in Mexico, are corn tortillas wrapped around a filling and topped with a chili pepper sauce. The filling has endless possibilities of meats, cheeses, beans, and vegetables that would still be considered traditional.
Many varieties of enchiladas exist, including those topped with red sauce, green sauce (salsa verde), mole sauce, tomato sauce, and even white sauce like béchamel (suizas).
You know I’m not one to stick to tradition though, so these enchiladas are a bit different, but still totally delicious.
Enfrijoladas are like enchiladas except they are topped with a bean sauce instead of a chili sauce. From what I can tell usually this sauce is made with black beans, onion, peppers, and spices.
I’m kicking up the ease factor with my pantry version of this sauce. I simply blend white beans with a jar of salsa. If your salsa is on the mild side, you can add a bit more cumin and chile powder. This is how I usually do it so it’s not too spicy for the kids. But I also love it with a spicy chipotle salsa.
This easy bean sauce goes on the bottom of the pan, into the black bean and zucchini mixture, and then on top of the enchiladas casserole as well. Triple threat!
I made these enchiladas with flour tortillas because that’s what my family prefers, but you can easily make them gluten free by using corn tortillas.
The filling itself it already gluten free. If you decide to use corn tortillas, it helps to warm them up a bit first to make them more pliable before rolling.
The topping possibilities for this vegan enchiladas recipe are as endless as the filling choices.
We like ours with avocado or guacamole, lots of cilantro, sliced jalapeños, and Creamy Cumin Ranch Dressing, which has that tangy flavor reminiscent of sour cream.
Other tasty ideas would be chopped tomatoes, diced red onion, shredded vegan cheese, shredded lettuce, salsa, etc.
More Mexican inspired vegan recipes
- Vegan Mexican Burger
- Mexican Sloppy Joes
- Mexican Bean Dip
- Mexican Spiced Chocolate Covered Cashews
- Crunchy Black Bean Mini Tacos
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Black Bean & Zucchini Vegan Enchiladas
Ingredients
- ½ red onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- ½ zucchini diced (about 1 cup)
- 1 can (15 oz) black beans rinsed and drained
- 2 teaspoons cumin divided
- ½ teaspoon salt divided (or to taste)
- 1 can (15 oz) white beans rinsed and drained
- 1 jar (16 oz) salsa your favorite
- ½ teaspoon chili powder
- ½ cup water or vegetable broth
- 8 tortillas corn or flour – your choice (use corn tortillas for a gluten free option)
- Toppings of choice
Instructions
- Preheat oven to 350°F.
- In a skillet over medium heat, sauté the onion in ¼ cup water until translucent, about 5 to 6 minutes. Add additional water as needed to prevent sticking.
- Add the garlic, red pepper, zucchini, 1 teaspoon cumin, and ¼ teaspoon salt and sauté 2 minutes. Add the black beans and stir to combine. Turn heat to low to keep warm while you make the sauce.
- To make the sauce: combine the salsa, white beans, 1 teaspoon cumin, chili powder, ½ cup water, and ¼ teaspoon salt in a blender or food processor and purée until smooth.
- Add 1 cup of the sauce to the black bean zucchini mixture and stir to combine.
- Pour ½ cup of the sauce to the bottom of a 7.5 x 11 baking dish (or similar).
- Place about ⅓ cup filling into one tortilla, roll up, and place seam side down in the baking dish. Repeat with remaining tortillas.
- Top the filled enchiladas in the baking pan with the remaining sauce and any remaining filling. Bake for 20 minutes.
- Garnish with toppings of choice. We like guacamole, sliced jalapeños, cilantro, and Creamy Cumin Ranch Dressing. Enjoy!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Cynthia Morgan says
I made these last night and all i can say is WOW. The sauce is so decadent and the filling delicious. Who needs cheese? I loved it. Thank you.
Jenn S. says
Yay!! I’m so happy to hear you loved them, Cynthia! Thank you so much for your wonderful comment.
Carolyn J. Braden says
Easy, filling and delicious!
Jenn S. says
Thank you so much, Carolyn! I’m so happy to hear you loved them. And thanks again for sharing on Instagram! Happy Halloween!
Alisa Fleming says
These look delicious Jenn, and so much lighter than traditional enchiladas. I like food that doesn’t leave me feeling heavy.
Jenn S. says
Thanks. I feel the same!
Kristina says
girl, I am ALL ABOUT the non traditional enchilada! I love the traditional too, but yeah – I have way too many ideas and none of them traditional, ha! these look SO good…
Jenn S. says
HaHa! Yay…glad you approve! There’s always that one person that will comment “This is NOT an enchilada!” So, I just felt like I needed a disclaimer to ward off those overly-concerned people. LOL! Creative cooks unite!
Linda from Veganosity says
I can’t get enough Mexican food. These look amazing, Jenn!
Jenn S. says
Me too! Thank you!
Amy Katz from Veggies Save The Day says
These look delicious, Jenn! I’ll definitely be making them soon.
Jenn S. says
Thank you, Amy! I can’t wait to hear what you think!
Sophia | Veggies Don't Bite says
We are all about the enchiladas right now. Comfort food cravings perhaps, not sure, but I make them weekly! Yummy!!
Jenn S. says
Yay for enchiladas!
Nicole Dawson says
We probably eat mexican inspired foods 2x a week, including enchiladas, however next time, I’m going to use your sauce! How easy and it just sounds soooo good.
Jenn S. says
I hope you love it, Nicole!
Cheapskate Cook says
I LOVE your bean sauce method…. I think I’m gonna try it. Pinning this.
Dana says
Enchiladas *seriously* need to go on my to-make list this season! This is comfort food in its finest form.
Jenn S. says
I agree! Perfect for a cozy dinner, yet so easy! Thanks, Dana!
Lisa L Bynum says
Mmm! These look SOOO delicious.
Jenn S. says
Thank you, Lisa! Enjoy!
Jennifer says
These look fantastic! I’ll have to add these to our Taco Tuesday rotation.
Jenn S. says
Indeed. Thanks, Jennifer!
Lauren says
These look so delicious and satisfying! Yum!
Jenn S. says
Thanks, Lauren!
Dianne says
I never make enchiladas because they seem like too much work, but I love how easy this recipes is. I’m looking forward to trying them!
Jenn S. says
Well, I’m sure authentic enchiladas probably do take a long time, but I’m all about easy versions! 🙂 I hope you like them!
Edwina at The Equipped Cook says
This looks delicious. And easy. I love an easy dinner recipe for the family. My kids are going to love these. Can’t wait to make them after I get some tortillas. I think I’ll try it on the weekend.
Jenn S. says
Thanks, Edwina! I hope you and your family love them. Please let me know how they turn out!