Vegan Chicken Enchiladas

These Vegan Chicken Enchiladas are a flavorful, plant-based twist on a classic comfort food that’s sure to satisfy vegans and meat-eaters alike. Packed with a savory filling of plant-based chicken, black beans, sautéed vegetables, and aromatic spices like cumin and chili powder, these enchiladas are rolled in soft tortillas and smothered in rich, tangy enchilada sauce. A generous topping of melty vegan cheese takes this dish to the next level, while a sprinkle of fresh cilantro adds a burst of freshness. Ready in under an hour, these easy-to-make enchiladas are perfect for weeknight dinners or entertaining. Whether you’re looking to indulge in Mexican-inspired cuisine or explore new vegan recipes, this dish delivers bold flavors and hearty textures that won’t disappoint.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken substitute
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 2 Garlic cloves
• 1 medium Green bell pepper
• 400 grams Canned black beans
• 1 teaspoon Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Salt
• 8 large Tortillas
• 500 milliliters Enchilada sauce
• 150 grams Vegan cheese
• to taste Fresh cilantro

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet, heat the olive oil over medium heat.

Step 3

Finely chop the onion and mince the garlic. Dice the green bell pepper.

Step 4

Add the onion and garlic to the skillet and sauté for 3-4 minutes until the onion becomes translucent.

Step 5

Stir in the bell pepper and cook for another 3 minutes until softened.

Step 6

Add the plant-based chicken substitute to the skillet and cook for 5 minutes or until heated through, breaking into smaller pieces with a spatula.

Step 7

Rinse and drain the canned black beans, then add them to the skillet along with the cumin, chili powder, and salt, mixing well to combine.

Step 8

Lightly grease a baking dish with a little olive oil.

Step 9

Spread a couple of tablespoons of enchilada sauce over each tortilla.

Step 10

Spoon about 3 tablespoons of the skillet mixture onto each tortilla, then roll them up tightly and place seam-side down in the prepared baking dish.

Step 11

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the vegan cheese on top.

Step 12

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

Step 13

Garnish with fresh cilantro before serving and enjoy your Vegan Chicken Enchiladas.

Nutrition Facts

Serving size	(2193.3g)

Amount per serving	% Daily Value*
Calories	3194.6

Total Fat 112.1g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 11435.7mg	0%
Total Carbohydrate 412.8g	0%
Dietary Fiber 84.0g	0%
Total Sugars 32.8g
Protein 116.2g	0%

Vitamin D 0IU	0%
Calcium 848.6mg	0%
Iron 38.5mg	0%
Potassium 4080.3mg	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: 32.3%

Protein: 14.9%

Carbs: 52.8%