Vegan Enchiladas


One of my weaknesses is Mexican food, especially Chipotle. Argh (did you know they have a vegan burrito bowl now? – *rejoice*)! Sometimes I simply crave ooey gooey queso dip – which is pretty much melted cheese, or melted loads of calories and sodium that fit nicely in my tummy. So it’s crucial that I make a healthy dish to satisfy my cravings!

My vegan enchilada recipe looks pretty much like a burrito, but I just love big servings of veggies so it doesn’t matter, we are still calling it an enchilada recipe! Anyways, the filling consists of nutrient bursting veggies like: spinach (lots of spinach), red peppers, corn, and onion and garlic. I also used Spice Pandas Spanish Paella mix to give these bad boys a kick.

Vegan Enchiladas
Recipe Type: Mexican
Cuisine: Vegan
Author: Sarah @ Balanced Babe
Prep time:
Cook time:
Total time:
Serves: 2
  • – 2 gluten free corn tortillas
  • – 1 bag of baby spinach
  • – 1 red pepper
  • – 2 cups of corn
  • – 1 white onion
  • – 3 garlic cloves
  • – 1 avocado
  • – 1 can of black beans
  • – 1/2 cup of Go Veggie Vegan Cheese substitute
  • – Spice Panda’s Spanish Paella Mix consisting of:
  • – 1 tsp chili seasoning
  • – 1 tsp adobo seasoning
  • – 2 limes
  • – 2 cups chopped fresh cilantro
  • – 1 cup chopped fresh parsley
  • – 2 tbsp coconut oil
  1. – In a sauteing pan, heat up 1 tbsp of coconut oil
  2. – Chop up the white onion and garlic, then saute in the pan until translucent.
  3. – Then throw in the red pepper, cilantro and parsley, and saute for another five minutes.
  4. – After five minutes, include the spinach, and corn to the sauteing pan and cook until the spinach is slightly wilted, add 1 more tbsp of coconut oil to the mix
  5. – Season with the Spanish Paella mix, chili and adobe seasoning, and lime. Cook for another five minutes then set aside.
  6. – Drain and rinse the black beans, then place them in a mixing bowl.
  7. – With a big spoon, smash the black beans and sprinkle the mixture with adobe and chili seasonings, as well as half of a lime.
  8. – In a larger sauteing pan, heat up two of the gluten free corn tortillas so that they become warm and crisp. For about 2 minutes each side.
  9. – In a small sauce pan, heat up the bean mixture for about three minutes.
  10. – Lay out the tortillas, and spread the bean mixture on each tortilla, then top each tortilla with your vegetable mixture.
  11. – Roll up each enchilada, and top with sliced avocado, and the vegan cheese.
  12. – Serve and enjoy!


You can also add a side of Greek yogurt to act as sour cream, which is extremely delicious paired with each bite of vegan enchilada! Do you have any healthy Mexican recipes you love? Please share with me in the comments, I would love to try yours too!




















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