Vegan Cheese Enchiladas

Indulge in the comforting flavors of these Vegan Cheese Enchiladas, a plant-based twist on a classic Mexican favorite that's bursting with flavor and easy to prepare. Soft corn tortillas are stuffed with a hearty filling of spiced black beans, sautéed red bell peppers, and onions, then rolled up and smothered in rich, tangy red enchilada sauce. Topped with melty vegan cheese shreds and baked to perfection, this recipe is a dairy-free delight that's perfect for weeknight dinners or entertaining guests. Garnish with fresh cilantro, creamy avocado slices, and a squeeze of lime for a vibrant finish. Ready in under an hour and serving six, these enchiladas are perfect for anyone craving a flavorful, vegan-friendly comfort food.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 large red bell pepper, chopped
• 15 ounces canned black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups vegan cheese shreds
• 2 cups red enchilada sauce
• 0.5 cup fresh cilantro, chopped
• 1 large avocado, sliced
• 1 large lime, cut into wedges
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 4 minutes, until they are soft and translucent.

Step 3

Stir in the minced garlic and chopped red bell pepper. Cook for another 2 minutes until fragrant.

Step 4

Add the black beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for 5 minutes, allowing the flavors to meld together. Remove from heat.

Step 5

Warm the corn tortillas slightly to make them pliable. You can do this by placing them in a microwave between damp paper towels for about 30 seconds.

Step 6

Spread 1/2 cup of the enchilada sauce evenly in the bottom of a 9x13-inch baking dish.

Step 7

Take one tortilla at a time, placing about 2 tablespoons of the bean mixture and a sprinkle of vegan cheese shreds in the center.

Step 8

Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

Step 9

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered. Sprinkle the rest of the vegan cheese shreds on top.

Step 10

Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Step 11

Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro and sliced avocado.

Step 12

Serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2713.7g)

Amount per serving	% Daily Value*
Calories	4198.3

Total Fat 205.1g	0%
Saturated Fat 113.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 10181.6mg	0%
Total Carbohydrate 534.1g	0%
Dietary Fiber 89.5g	0%
Total Sugars 37.5g
Protein 87.8g	0%

Vitamin D 0IU	0%
Calcium 4031.5mg	0%
Iron 30.4mg	0%
Potassium 3796.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 8.1%

Carbs: 49.3%