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vegan enchilada recipe

Vegan Enchiladas

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

Ingredients

Sauce

  • 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

Filling

  • 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)

Toppings/Garnish

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

Instructions

  1. In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
  2. Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
  3. 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.
  4. 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.
  5. Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish.
  6. Pour the rest of the sauce over the enchiladas.
  7. Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
Nutrition Facts
Vegan Enchiladas
Amount Per Serving
Calories 368 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 1432mg62%
Potassium 1048mg30%
Carbohydrates 59g20%
Fiber 18g75%
Sugar 6g7%
Protein 13g26%
Vitamin A 2754IU55%
Vitamin C 58mg70%
Calcium 143mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.