I could probably eat Mexican-style food every day for a year and not grow tired of it. Even eating as a vegan without real cheese, Mexican food is hands down some of the tastiest and satisfying type of food out there. I love this recipe in particular because it’s packed with veggies, it’s quick and it’s easy to make. The most time consuming part is either the chopping or the rolling of the enchiladas themselves, but if you’ve got even a small amount of skill in the kitchen these tasks should take no time at all.
These enchiladas go great with some rice on the side (add some cilantro and lime to your rice for an extra delicious side) or eat them on their own – they are pretty filling! I like to make these with flour tortillas, but you could totally use corn if you prefer. I should also mention that I did eat these for leftovers but the avocado does turn dark after only a night in the fridge. It didn’t taste bad, but if you’re looking to use these for meal prep, maybe leave the avocado out until you’re ready to serve. I can’t wait to make these again!
Quick & Easy Vegan Enchiladas
7-10 tortillas (flour or corn is fine, I only had giant burrito tortillas on hand so I used those. Have enough to fill whatever pan you’re using)
1 avocado diced
1 large tomato diced
1/2 red onion, diced
8 oz corn (I used frozen because that’s what I had, but canned or fresh would work too)
1 8oz can green chiles
1 15oz can black beans, drained and rinsed
1 28oz can green enchilada sauce
Your choice of vegan cheese for topping
Other topping ideas – olives, salsa, more avocado
- Preheat oven to 350°F. Place all ingredients except tortillas, enchilada sauce and toppings in a large bowl and gently mix together.
- Grab a 9×13 baking pan and pour about 1 cup of sauce into the bottom of the pan.
- Place a tortilla in the pan and smother with the enchilada sauce you just poured.
- Fill tortilla with the vegetable mixture and roll up like a burrito (see gallery above for step by step images).
- Continue step 3 and 4 until you have filled the pan. I really like to squeeze them in there. If you run out of sauce along the way, just pour more in. This really isn’t an exact science, just make sure your tortillas are nice and saucy.
- Once your pan is full, top the enchiladas with more sauce, vegan cheese and any other desired topping.
- Bake for about 25-30 minutes. Let sit for about 5-10 minutes before serving.