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–+ servings
vegan enchiladas vegane de post mancare mexicana reteta

Protein Power Vegan Enchiladas

These easy vegan enchiladas are packed with protein from quinoa and black beans, smothered in a spicy tomato sauce and melty vegan cheese. Baked until bubbly and finished with a creamy avocado-lime drizzle, they make the perfect comfort food.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Choose Serving Size 6

Ingredients 

  • 6 wraps tortilla
  • 800 g black beans canned
  • 400 g tomatoes canned, chopped
  • 400 g corn canned
  • 1 cup quinoa boiled
  • 1 onion diced
  • 1 head garlic sliced
  • 1 Tbsp sweet paprika
  • hot paprika and/or chili powder, to taste
  • salt to taste
  • 2 Tbsps oil
  • 1 cup vegan cheese grated

Hot Sauce:

  • 3 ½ cups passata
  • chili flakes or powder to taste

Avocado Sauce:

  • 2 avocados
  • 1 lime juiced

Instructions

  • Heat the oil in a large pan. Add the onion and garlic and saute for 1 minute.
  • Add the beans, corn, boiled quinoa and spices.
  • Let everything cook on medium heat for 10 minutes.
  • Add the canned chopped tomatoes. Mix well and cook for 5-6 more minutes.
  • Grease an oven pan with a little oil.
  • Assemble the enchiladas by filling each tortilla with the beans and quinoa filling, then rolling them up. See the video for instructions.
  • Place the rolled enchiladas into the pan.
  • Pour over the hot sauce made of passata and chili.
  • Sprinkle grated vegan cheese on top.
  • Bake in the oven at 200C for 30-40 minutes.
  • For the avocado sauce, blend the avocados with the lime juice and a little water until you reach a yogurt-like consistency.
  • Drizzle over the enchiladas just before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to keep the tortillas from getting soggy. The avocado-lime sauce is best made fresh just before serving so it stays bright green.