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–+ servings
Green Enchiladas with vegan filling

Green Enchiladas

Craving comforting Mexican food? These vegan green enchiladas are stuffed with beans and veggies, smothered in salsa verde, and baked until melty — hearty, satisfying and full of flavor.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 4

Ingredients 

  • 4 tortilla wraps
  • 1 can red kidney beans 400g can | 15 ounces can
  • 1 can salsa verde 400g can | 15 ounces can — or make your own salsa verde at home
  • 400 g frozen Mexican vegetable mix Any brand works. I used half a bag of Lidl Mexican mixed veggies — baby corn, sweet corn, green beans, kidney beans, onion, red pepper and spices.
  • 2-3 tsp enchilada seasoning blend No blend? Add pinches of chili powder, sweet paprika, cumin, salt, onion and garlic powder, oregano and ground black pepper.
  • vegan cheese Grated; use any melty vegan cheese. A dairy cheese like Asiago also works but makes it vegetarian rather than vegan.
  • toppings Optional — pickled jalapeño slices and fresh oregano leaves or chopped cilantro.

Instructions

  • Add the mixed Mexican veggies to a pan. Sauté for 3 minutes, then add a splash of water. Stir in the spices and the drained kidney beans.
  • Cover with a lid and let the veggies steam for about 10 minutes.
  • Fill each tortilla with the beans and veggie mixture. I divided the filling into four in the pan, then used one quarter per enchilada. To see how to wrap them, check out the video I made for my Protein Power Vegan Enchiladas recipe.
  • Place the enchiladas in a ceramic baking dish (mine fit 4 large enchiladas, roughly 25x35 cm).
  • Pour the salsa verde over the top.
  • Grate vegan cheese on top (or dairy cheese for a vegetarian version).
  • Bake at 200°C (400°F) for 20-25 minutes, until the cheese is golden and melted.
  • Serve topped with sliced pickled jalapeños and chopped fresh herbs.

Notes

These enchiladas are large, so 4 servings is generous. They freeze well either before or after baking — reheat in the oven at 180°C until hot through. Store leftovers covered in the fridge for up to 3 days.