This vegan enchilada recipe might be the most DELICIOUS vegan enchilada recipe of all time. It’s packed with nutrient-dense veggies and has tons flavors. While it will take a little time to dice and slice all of the veggies, it’s totally worth it. Just mix up your favorite margarita or fruit infused water and enjoy the perfect at-home fiesta!
What makes it Healthyish?
This healthy veggie combination will leave your body and taste buds craving more. I used protein and fiber packed black beans, vitamin-dense sweet potatoes and antioxidant loaded onions!
Oh and I can’t forget the garlic cloves. Did you know garlic cloves are shown to have antimicrobial properties? Which means that garlic can help prevent bad bacteria from growing inside and outside of our bodies!
There are so many more delicious and nourishing veggies in this dish that I can’t name them all! But this excerpt gives you a good sense of how amazing veggies are for our bodies!
So, let’s get this recipe started!
The TASTIEST Vegan Enchilada Recipe
- 9×13 inch baking dish
- 2 saute pans
- 1 mixing bowl
- 8 flour tortillas
- 2 cans enchilada sauce Casa Fiesta
- 2 tablespoons vegan butter Earth Balance
- 2 tablespoons olive oil
- ½ sweet potato
- 1 large sweet onion
- 4 cloves garlic
- 1 red pepper
- 2 small zucchinis
- 1 can sliced mushrooms
- 1 can black beans
- Salt and pepper
- 1 tomato
- ½ sliced jalapeno
- ¼ cup diced black olives
- chopped cilantro
- ½ diced avocado
- ¼ cup sliced scallion
- 1 cup shredded mozzarella Daiya
- red pepper flakes
- Preheat your oven to 350 degrees.
- In a large sauté pan over medium heat add your butter and olive oil.
- Cube your sweet potato into evenly sized pieces and add it to the pan. Let the sweet potato cook for a few minutes. **We add the sweet potato first because it can take longer to cook than all of the other veggies. **
- Add your diced onion and sliced garlic to the pan with the sweet potato. Stir well.
- Once the onions begin to sweat, (slightly translucent) add the julienned red pepper slices and diced zucchini cubes. ** Keep the zucchini cubes on the larger side so they do not get too mushy. About the size of a quarter size** Season with salt and pepper.
- Once the veggies begin to soften turn the heat to low. You do not want the veggies to overcook and get too browned or too soft. Plus, they’ll continue baking in the oven.
- In a separate skillet over medium heat, add 1 tablespoon butter and 1 can of drained and rinsed sliced mushrooms. Let the mushrooms get a light brown sear.
- Next, you’ll add your rinsed and drained black beans into the pan with the mushrooms. Stir well. Season with salt and pepper.
- While the beans and mushrooms cook, you’ll begin to assemble your enchiladas.
- Gently spray a 9×13 inch baking dish with cooking spray and pour some enchilada sauce into the bottom of the baking dish. Set aside.
- Grab a large mixing bowl and pour 1 can of enchilada sauce into it.
- Take 1 tortilla at a time and gently dip it into the enchilada sauce. Making sure to completely cover one side of the tortilla.
- Fill the tortilla with a scoop of the black bean / mushroom mixture and a scoop of the other veggie mixture.
- Roll the tortilla (enchilada sauce side facing out) and place in a greased 9 x13 baking dish. Repeat until all of the tortillas are filled. Pour some extra enchilada sauce over the rolled tortillas.
- Top with a cup of the vegan shredded mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes. (broil for 1-2 minutes to get the cheese extra melty)
- Top with your favorite toppings. I used sliced jalapeno, diced avocado, chopped cilantro, diced black olives, diced fresh tomato and a squeeze of fresh squeezed lime juice.
- Serve and ENJOY!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a home cook, recipe developer and the creator of the brand, Healthyish®. Sarah believes that living Healthyish® is a lifestyle centered around the 80/20 rule. Her beliefs are directly reflected in her recipes which are mostly plant-based. (but sometimes not) Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!