Vegan Enchiladas

Oh yes I did.


This shiz will blow your cabeza.  I cannot put into words how awesome this recipe was.  Even Kyle was making googly eyes at it.  I have a feeling I am going to be making this with the same frequency as Lindsay Lohan’s relapses. 



  • small green bell pepper (I used 2/3 medium bell pepper)
  • 1/2 yellow onion
  • 1 tbsp garlic (I used garlic gold nuggets)
  • 1 tomatillo
  • 1 can (2 cups) black beans
  • 10 corn tortillas
  • 4 oz. diced green chilies
  • 1 tsp lime juice
  • 1 tsp cayenne pepper
  • 28 oz. can of green enchilada sauce
  • (optional) vegan cheese (I just sprinkled Daiya on top)

Preheat oven to 350 degrees.


Add onion, bell pepper, and tomatillo to food processor and pulse until it looks like the below photo


Next add the drained and rinsed beans and pulse again until it’s blended and mostly smooth, but still with some chunks.


Then add the garlic, cayenne pepper, and diced chilies


Once the guts of the enchilada are blended, spoon reasonable portions into corn tortillas like so.


One by one, add them to a pan lined with some of the enchilada sauce…


All lined up!


If the tortillas crack, no worries, they will all bake together in the oven anyways, so just keep lining them up.


Pour more enchilada sauce over the tortillas, using a spoon to coat the entire tortilla. 


Once they are reasonably coated in sauce, sprinkle some vegan cheese on top. 


The recipe yields enough for 8-10 enchiladas depending on how packed you make them.  So after I finished the first pan full, I started working on the second batch.


Then I popped them in the oven at 350 degrees for 20 minutes.  Let me tell you, the apartment smelled effing fantastic.  The aroma literally had me salivating. 


Not too shabby!

I had one right away (for poison control purposes of course), but the rest were put away for the weekend.  Talk about self control.  Arg.


Nope, not poisonous.  In fact, it was mighty tasty.  No.  That doesn’t do it justice.  It was 100% my dream vegan enchilada. 


See that perfect spicy mexican bean medley bursting out.  That’s the sh!t right there. 


Not to toot my own horn or anything, but if any of my recipes are worth making, it is this one.  I would never lie to you…just do it. 


I feel sorry for our neighbors because I’m gonna be brawling with Kyle for these. 

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Comments (14)

  1. Amanda

    These look incredible! Better than any I have ever ordered at a restaurant! You have mastered that food processor.

  2. Gabriela @ Une Vie Saine

    I’m making dinner for my BF this week and these look PERFECT. Thanks for sharing!!

  3. Ethel

    Food Processor = Totes key. I want one.

  4. Courtney

    Too funny–I made vegan enchiladas this past weekend too! We are on the same wavelength 🙂


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  6. Sarah

    Thanks so much for this recipe! I improvised with the enchilada sauce (I live in Ireland and until recently our local supermarket had tinned tomatoes in the exotic foods section – yes seriously – and I had some soy yoghurt I needed to use up so made a creamy tomatoey concoction instead) – but the bean mixture was beyond yummy! Thanks!

  7. elise

    Glad you liked it!

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  9. blake

    Those look disgusting. Learn how to properly prepare a tortilla. If you had microwaved them in a damp paper towel they would have been moist and flexible and would not have cracked. Do it over and do it right this time. And where the fuck is the salt??!?!?!

  10. Elise (Post author)

    thanks for the tortilla microwave tip…ill try that next time. the way they crisp in the oven does tend to cause cracking though. anyway, they may not look as beautiful, but they tasted excellent. as for the sodium content, there’s enough in the other ingredients, it didn’t need any additional salt.

  11. blake

    Im very impressed you reacted so politely to me. Admittedly I was trying to be a bit of a jerk. Also, if you dip the tortillas in your enchilada sauce they will dry out less. Adding salt isnt about sodium content, its about magnifying flavor. It does not take much but a pinch of kosher salt when blending your vegetables and a bit on top before baking will make a huge difference.

  12. susan

    Thank you for this recipe. I made it last night with my homemade pinto beans and this green sauce recipe: and they were amazing. We left off the cheese to try them fat free and they were still really flavorful. I look forward to trying other recipes from your site!

  13. Melanie

    These were delicious! Mine turned out way too messy because I processed them too much, but I threw in whole garlic cloves, a serrano, a jalapeño, and some lime juice at the end and I needed to process it. So I couldn’t really find the individual enchiladas and had to cut it like a casserole. But still very tasty, and so easy!

  14. Elise (Post author)

    well im glad it tasted good!

Comments are closed.