Protein Power Vegan Enchiladas
Prep time
Cook time
Total time
This easy vegan enchiladas recipe is not only delicious but also very rich in proteins! Made with quinoa and beans and lots of vegan cheese on top, this vegan enchiladas recipe is the perfect comfort food!
Serves: 6
  • 6 tortilla wraps
  • 2 cans of black or red beans (400g can | 15 ounces can)
  • 1 can peeled and chopped tomatoes (400g can | 15 ounces can)
  • 1 can corn (400g can | 15 ounces can)
  • 1 cup quinoa, boiled
  • 1 onion, diced
  • 1 garlic head, sliced
  • 1 Tbsp sweet paprika
  • hot paprika and/or chili powder, to taste
  • salt, to taste
  • 2 Tbsps oil
  • 1 cup grated vegan cheese
  • Hot Sauce:
  • 3½ cups passata
  • chili flakes or powder, to taste
  • Avocado Sauce:
  • 2 avocados
  • 1 lime, juiced
  1. Heat the oil in a large pan. Add the onion and garlic. Saute for 1 minute.
  2. Add the beans, corn, boiled quinoa and spices.
  3. Let them cook on medium heat for 10 minutes.
  4. Add the can of peeled tomatoes. Mix well and cook for 5-6 more minutes.
  5. Grease an oven pan with some oil.
  6. Make the burritos by filling them with the beans and quinoa filling. See the video for instructions.
  7. Place the burritos into the pan.
  8. Pour over the hot sauce made of passata and chili.
  9. Sprinkle grated vegan cheese on top.
  10. Bake in the oven at 200C for 30-40 minutes.
  11. For the avocado sauce, just blend the avocados with the lime juice and some water until you reach a yogurt-like consistency.
  12. Drizzle over enchiladas when you're about to serve them.
Recipe by Gourmandelle | Vegetarian Blog at