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Vegan Enchiladas in a white casserole dish with fresh parsley and limes in the background

Vegan Enchiladas

These vegan enchiladas with black beans and bell peppers are super delicious and satisfying! And they are really easy to make, so they make a great weeknight dinner for the whole family!
Course Entrée
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 277kcal
Author Sina


For the vegan enchilada filling:

  • 1 red onion
  • 2 cloves of garlic, minced
  • 3 bell peppers (I used different red, yellow, and green ones)
  • 2 cans of black beans
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika powder
  • juice of half a lime
  • salt, to taste
  • black pepper, to taste
  • 6 large corn tortillas or several smaller ones

For the vegan enchilada sauce:

  • 2 tablespoons olive oil or canola oil
  • 2 tablespoons all-purpose flour or gluten-free flour blend
  • 1 28 oz can crushed tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • salt, to taste
  • black pepper, to taste


  • 3/4 cup vegan cheese
  • green onions
  • fresh cilantro or parsley
  • red pepper flakes


  • Finely chop the onion and cut the bell peppers into small pieces.
  • Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
  • Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
  • Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
  • Fill the tortillas with the bean bell pepper mixture and roll them up.
  • Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
  • Now make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.
  • Pour the enchilada sauce over the enchiladas and spread evenly. 
  • Sprinkle with vegan cheese.
  • Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don't like fresh cilantro, you can replace it with parsley. Serve immediately.


  • When you mash the black beans, it's important to leave some of the beans intact for texture.
  • For a gluten-free version, make sure to use corn tortillas and a vegan flour blend instead of all-purpose flour for the enchilada sauce. 
  • I used six rather large tortillas, but of course you could also use a larger amount of smaller ones.
  • You can easily make these enchiladas ahead. Just cover them with plastic wrap and store the baking dish in the fridge for up to 24 hours.
  • The enchiladas freeze really well. You can either freeze them baked or unbaked. To freeze, just cover the baking dish tightly with plastic wrap and then with aluminium foil. You can freeze them for up to 3 months.


Calories: 277kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 235mg | Potassium: 327mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2795IU | Vitamin C: 116.5mg | Calcium: 71mg | Iron: 2mg