Vegan Enchiladas

Saucy, flavorful, and packed with hearty filling. These enchiladas bring bold comfort and come together in a way that feels both simple and satisfying.

Serves 4–6 | Time 45 minutes

You’ll need
• 8–10 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 cup corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt + pepper
• 1 cup vegan cheese
• 1 tbsp olive oil

Optional add-ins
• Sautéed bell peppers
• Jalapeños
• Fresh cilantro
• Avocado slices

Let’s Make It

1. Preheat oven to 375°F.

2. In a skillet, heat olive oil and sauté onion and garlic until softened.

3. Add black beans, rice, corn, and spices. Stir until warmed through.

4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.

5. Fill each tortilla with the mixture, roll tightly, and place seam-side down.

6. Pour remaining sauce over the top.

7. Sprinkle with vegan cheese.

8. Bake 20–25 minutes until bubbly and heated through.

Serve It With
• Guacamole
• Cilantro lime rice
• Simple salad
• Lime wedges

Pro Tip
Warm tortillas slightly before rolling to prevent cracking and make them easier to work with.