Veggie Green Enchiladas
Flavor-packed vegan green enchiladas filled with veggies, black beans, and rice, rolled in flour tortillas, and baked in green enchilada sauce with creamy vegan sour cream.
Ingredients
Filling:
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 small zucchini diced
- 1 cup mushrooms chopped
- 1 small sweet bell pepper diced
- 1 cup cooked rice white or brown
- 20 ounces green enchilada sauce, divided
- 1 (15-ounce) can white or black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles, drained
- ½ cup vegan sour cream (or dairy), divided
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon ground black pepper (adjust to taste)
- 6 to 8 medium flour tortillas use gluten-free if needed
- 1 to 1½ cups vegan shredded cheese (or dairy)
- Olive oil spray or for greasing the baking dish
- Optional toppings: Salsa verde, cilantro, avocado or guacamole, vegan sour cream or cashew cream.
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or spray.
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 3 to 5 minutes until soft. Add garlic, zucchini, mushrooms, and bell pepper. Cook for 5 to 7 minutes until the veggies are tender.
- Stir in rice, black beans, cumin, paprika, salt, pepper, diced green chiles, ½ cup of the green enchilada sauce, and ¼ cup of vegan sour cream. Heat through and taste for seasoning.
- Spread ½ cup of green enchilada sauce on the bottom of the baking dish. Spoon about a ½ cup of filling into each flour tortilla, sprinkle with a little vegan cheese, roll tightly, and place seam-side down in the dish.
- In a small bowl whisk together the remaining sour cream and enchilada sauce. Pour over the tortillas and top with the rest of the vegan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 to 15 minutes or until the enchiladas are bubbly.
- Let cool slightly. Garnish with fresh cilantro, avocado, vegan sour cream, and a drizzle of salsa verde.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use medium-size flour tortillas that fit snugly in your baking dish. If you want to use corn tortillas and they crack or tear, just patch them—they’ll still be delicious once baked with the sauce.
VARIATIONS: Add sweet corn or chopped spinach to the filling. Swap any kind of bean that you have on hand. If you have carnivores, add in cooked chicken, ground beef, or ground pork. I often do half vegan and half carnivore to accommodate my whole family.
SERVING SUGGESTIONS: These green vegan enchiladas are perfect with Spanish rice, lime-dressed cabbage slaw, or a scoop of guacamole and chips.
Nutrition
Calories: 336kcalCarbohydrates: 49gProtein: 11gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1269mgPotassium: 466mgFiber: 7gSugar: 8gVitamin A: 843IUVitamin C: 22mgCalcium: 111mgIron: 4mg
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