Vegan Veggie Enchiladas

Vegan veggie enchiladas are a delicious, hearty meal that brings together the warmth of Mexican flavors with the wholesomeness of fresh vegetables and spices. This plant-based twist on traditional enchiladas showcases a colorful filling of sautéed bell peppers, zucchini, mushrooms, corn, and protein-rich black beans. Seasoned with a blend of cumin, chili powder, and garlic, the vegetables and beans make a filling that’s both nutritious and packed with flavor. Wrapped in soft tortillas, this filling gets a flavorful upgrade from the enchilada sauce, which ties all the components together.

The homemade enchilada sauce is key to the dish, as it combines pantry spices like chili powder, cumin, and smoked paprika for a bold, smoky depth. Whisked into a roux and simmered with vegetable broth, the sauce becomes thick and velvety, providing the perfect balance of spice and savoriness. It blankets the enchiladas beautifully, ensuring every bite is infused with its rich flavors.

Baking the enchiladas allows the sauce to soak into the tortillas and, if desired, melt the vegan cheese topping into a bubbly, golden layer. Garnished with fresh cilantro, creamy avocado, and a squeeze of lime, these enchiladas are not only satisfying but visually inviting. They’re versatile enough for weeknight dinners yet impressive for entertaining. With a dish like this, plant-based eating becomes a true celebration of flavors, textures, and wholesome ingredients.

Vegan Veggie Enchiladas

Ingredients:

For the Filling:

• 1 tablespoon olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 zucchini, diced
• 1 cup mushrooms, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

For the Enchilada Sauce:

• 1 tablespoon olive oil
• 1 tablespoon flour (to thicken)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon smoked paprika (optional)
• 2 cups vegetable broth
• Salt and pepper, to taste

To Assemble:

• 8-10 corn or flour tortillas
• 1 cup vegan cheese, shredded (optional)
• Fresh cilantro, sliced avocado, and lime wedges (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare the Filling:
   • Heat 1 tablespoon of oil in a large skillet over medium heat.
   • Add the diced onion and cook for 2-3 minutes until softened.
   • Add garlic, bell pepper, zucchini, mushrooms, and corn, sautéing for 5-7 minutes until veggies are tender.
   • Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
3. Make the Enchilada Sauce:
   • In a medium saucepan, heat 1 tablespoon of oil over medium heat.
   • Whisk in the flour and cook for 1-2 minutes until lightly golden.
   • Add chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika, whisking for 30 seconds.
   • Slowly pour in the vegetable broth, whisking constantly until smooth.
   • Simmer for 5-7 minutes, stirring occasionally until thickened. Season with salt and pepper to taste.
4. Assemble the Enchiladas:
   • Pour a thin layer of enchilada sauce into the bottom of a 9×13-inch baking dish.
   • Spoon a portion of the veggie filling into each tortilla, roll them up, and place seam-side down in the baking dish.
   • Pour remaining sauce over the enchiladas, covering them evenly. Sprinkle vegan cheese on top, if desired.
5. Bake:
   • Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes or until the cheese is melted and bubbly.
6. Serve:
   • Garnish with fresh cilantro, avocado slices, and a squeeze of lime. Enjoy!

These enchiladas are packed with flavor and super satisfying.