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Vegan Enchiladas

Course: Main Course
Cuisine: Mexican
Keyword: vegan
Servings: 4
Calories: 368kcal
Author: Cindy Hopper



  • 2 tablespoons vegetable oil
  • 2 tablespoons flour I use gluten free flour
  • 2 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth


  • ½ white onion chopped
  • 1 bell pepper chopped
  • 1 zucchini chopped
  • 1 can of black beans drained
  • salt to taste
  • pepper to taste
  • 8 corn tortillas (Sometimes I feel like I get closer 10-12 enchiladas filled... do what works)


  • 1 avocado to top when serving
  • ¼ cup olives to top when serving
  • 1 bunch green onion garnish
  • cilantro garnish (to your taste)


  • In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
  • Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
  • In a separate pan, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
  • Soften the corn tortillas by wrapping them in a damp paper towel and microwaving them for 10 seconds. Or they can be heated in a skillet.
  • Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish.
  • Pour the rest of the sauce over the enchiladas.
  • Cover with foil and bake at 350˚ (177˚C) for 20 minutes.


Calories: 368kcal | Carbohydrates: 59g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1432mg | Potassium: 1048mg | Fiber: 18g | Sugar: 6g | Vitamin A: 2754IU | Vitamin C: 58mg | Calcium: 143mg | Iron: 5mg