Vegan Enchiladas

Gluten-Free. Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

When most of us think of enchiladas, the word “vegan” does not usually cross our minds; however, I am here to change this notion! These vegan enchiladas are packed with Mexican essence, plant-based protein, and your favorite enchilada flavors! No need for meat and cheese here!



For the creamy “cheesy” sauce:

  • One can of white beans (I used great northern beans, but any variety will work)
  • One tbsp. of pumpkin purée
  • ½ of a tsp. of garlic powder
  • ½ of a tsp. of paprika
  • ½ of a tsp. of onion powder
  • Two tsp. of coconut aminos (or soy sauce if not soy-free)
  • Two tbsp. of plant-based milk (I used almond milk)
  • Dash of salt

For the enchilada sauce:

For the Filling:

  • One cup of quinoa (I used this quinoa)
  • Two cups of water (for cooking the quinoa)
  • One cup of spinach
  • One can of black beans, drained and rinsed (roughly two cups)
  • One cup of the enchilada sauce
  • Two tbsp. of the creamy “cheesy” sauce

How to make:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a large pot, bring the water and the quinoa to a boil, then simmer them with the lid on until the quinoa has absorbed the liquid (about 10 minutes).
  3. While the quinoa cooks, make the creamy “cheesy” sauce by placing all of the ingredients into a blender (I used a NutriBullet) and blend until smooth, then set it aside.
  4. Place all of the enchilada sauce ingredients into a large bowl and mix until fully combined.
  5. Once the quinoa is done cooking, stir the black beans, spinach, one cup of the enchilada sauce, and two tbsp. of the creamy “cheesy” sauce into the quinoa.
  6. Stir for about two minutes over medium so the spinach can wilt down.
  7. Place a few spoonfuls of the enchilada sauce into a 9×13 baking dish and smear the sauce to cover the bottom of the pan.
  8. Place the filling into the tortillas, then roll them into burrito shapes and place them seam-down into the baking dish.
  9. Pour the remaining enchilada sauce over the enchiladas, then drizzle the creamy “cheesy” sauce over the enchilada sauce.
  10. Bake the enchiladas for 20 minutes.
  11. Serve with avocado and enjoy!

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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!


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