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corn tortilla

Vegan Enchiladas

Vegan Enchiladas

Don’t let the layers scare: Crafting enchiladas needn’t be more complicated than pulling together a solid taco night.

Chili peppers

The sauce is perhaps the most critical component. And while you could go the store-bought route, it’s easy to make a simple version at home. All you need are some spices and a can of tomatoes.

I used tomato paste to thicken mine. It’s not traditional, but it worked well while keeping the recipe light.


I also made this vegan. Again, not traditional, but it was every bit as cheesy and delicious as I wanted it to be — all in one casserole pot that makes lunch the next day easy.

Vegan Enchiladas


  • For the Enchiladas:
  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 1 med. bell pepper, diced
  • 3 cloves garlic, diced
  • 2 chili peppers, minced
  • 1 (15 oz.) can black beans, drained (I used Whole Food's spicy black beans)
  • 1 cup corn
  • 2 cups frozen spinach
  • 2-3 scallions, diced, optional
  • 9-10 (6-inch) corn tortillas, cut in half
  • Salt, to season
  • 1 bag shredded Daiya cheese (I used Pepper Jack)
  • 1/3 cup cilantro, chopped
  • For the Enchilada Sauce:
  • 2 Tbsp. olive oil
  • 1 1/2 cups diced tomatoes
  • 1/4 cup tomato paste
  • 3/4 tsp. salt
  • 1 1/2 cups water
  • 1 1/2 Tbsp. chili powder
  • 1 tsp garlic powder
  • 1/2 tsp. cumin
  • 1/4 tsp. oregano
  • 1/4 tsp. cayenne pepper


  1. Start the sauce first by heating oil in a medium pot over medium heat. Once oil is hot, add all remaining sauce ingredients, and whisk until combined. Simmer for 8-10 minutes, or until mixture just starts to thicken. Remove from heat and let sit while you assemble the enchiladas.
  2. For the enchiladas, heat olive oil over medium-high in a saute pan. Add onion and pell pepper, and saute for 3-5 minutes. Stir in garlic and chili peppers, and saute for another 3-5 minutes, or until onions are translucent.
  3. Stir in corn, and frozen spinach. Cook for 3 minutes, and then remove from heat. Stir in scallions.
  4. Preheat oven to 350F.
  5. In a 9x9 inch casserole dish, spread 1/2 cup of the enchilada sauce on the bottom of the dish. Arrange three (six halves) tortillas in a single layer in the pan, followed by 1/3 of the vegetable mixture, and 1/3 of the can of beans. Spread another 1/2 cup of the sauce over the vegetables, and then top with 1/2 cup cheese.
  6. Repeat these layers two more times, excluding the cheese, and pouring all remaining sauce on the top layer. Bake for 35 minutes. Remove from oven and sprinkle remaining cheese, or amount of cheese you desire, on the top. Return casserole dish to the oven and bake another 10-12 minutes, or until cheese is melted and edges are bubbly.
  7. Let sit for 10-15 minutes before serving. Then slice, and top with chopped cilantro.