About this recipe
You’ll only need a few ingredients to make flavorful vegan enchiladas to enjoy for lunch or dinner. The enchilada salsa can be made at home with tomatillos, onion, serrano peppers, and cilantro, or you could use store-bought.
For the enchilada filling, use naturally gluten-free corn tortillas along with rice, beans, and greens.
What You’ll Need to Make vegan Enchiladas recipe
- Brown Rice. Cook your brown rice beforehand. You can substitute quinoa or another grain.
- Salsa Verde. Use your favorite tomatillo vegan-friendly salsa verde brand or make it home.
- Black Beans. Use home-cooked or canned black beans. You can use other beans instead of the black beans if you prefer them.
- Spinach. Add spinach to your dish for flavor and added health benefits; you could easily switch it up with kale or any other green.
- Corn Tortillas. To prepare these enchiladas verdes, you will need at least eight tortillas. Look for corn tortillas with only corn and lime juice in their ingredient list; the fewer ingredients they have, the better.
- For serving: You will also need pumpkin seeds, radishes, avocado (you could use guacamole), chopped cilantro, and scallions or Mexican pickled red onions.
💡COOKS NOTES *Not all Mexican food needs cumin. In fact, very few Mexican recipes call for cumin. *I don't recommend using flour tortillas for enchiladas, it is not the authentic way of making enchiladas. *Have fun with these vegan enchiladas
How Long Does It Take to Prepare?
Preparing your ingredients and cooking the vegan enchilada casserole will take about 15 minutes. This wholesome, homemade meal can be ready to eat in under 40 minutes. Because it can be done quickly, it’s the perfect vegan-friendly meal to make on a busy night.
Do I Have to Use Spinach?
It’s good to use some green, leafy vegetables in this recipe. If you don’t want to use spinach, you can always use kale as a substitute. Both ingredients work well with these enchiladas.
How Many Servings Will It Make?
If you follow this vegan enchilada verde recipe, you will have enough for up to six people to enjoy. If you’re making these enchiladas for yourself, you can always store and save any leftovers, reheating them daily until you have none left and need to make more of them.
When to serve enchiladas?
- BREAKFAST: For breakfast, serve them with refried beans on the side and green juice or beet juice. You can serve sweet bread with conchas or some garibaldis.
- DINNER: If you eat them at dinnertime, you can serve a Mexican lentil soup as a starter, and as a second course, you serve these enchiladas with brown rice or quinoa and maybe some sautéed mushrooms on the side.
- LUNCH: If you’re going to serve these vegan enchiladas for lunch, serve them as is or with a simple salad.
Can I Make Salsa Verde at home?
Because this recipe calls for salsa verde, you can buy it at the store or prepare it at home. To make homemade authentic salsa verde, you’ll need tomatillos, cilantro, garlic, jalapeno or serrano peppers, and onion.
It’s not hard to make this flavorful salsa that will taste amazing when added to your enchiladas. Here are three salsa verde recipes that you may like:
- Authentic Mexican salsa verde with roasted tomatillos
- Fresh tomatillo salsa verde
- Cooked tomatillo salsa verde
- Tomatillo salsa two ways
- Poblano peppers in Mexican crema, vegan rajas con crema
How to Store the Easy Vegan Green Enchiladas
Allow your leftovers to sit out until they cool before you store them. Once they’re cool enough, place the enchiladas in a container and cover. Put your enchiladas in the fridge for up to two days before reheating them and enjoying them again. They are best when freshly made.
🔥Quick tips • I try to have a grain and legume always cooked and ready to go in the fridge. This makes my life easier and keeps me organized in the kitchen. • Always place seam side down the rolled and filled tortilla. • Add a tablespoon or two of salsa verde to the bottom of the backing pan to prevent the enchiladas from scortching. You could use a little bit of oilve oil or any other vegetable oil too. • Warm the corn tortillas in the microwave for 20 to 30 seconds to make them pliable.
Give this recipe a twist
- Swap the black beans for tofu or jackfruit, or add all.
- Top with melty vegan cheese before baking.
- Serve with a good dollop of Mexican crema or cashew sour cream
Easy vegan green enchiladas
Equipment
- Baking dish
Ingredients
- 1 ½ cup of salsa verde
- 1 ½ cup cooked brown rice
- 1 ½ cup cooked black beans or any other that you prefer
- 1 large handful of green leaves spinach, kale or mixture of the two
- ½ cup of pumpkin seeds
- 8-12 corn tortillas
To serve
- 5 thinly sliced radishes
- 1 medium avocado in squares
- ½ cup chopped cilantro
- 3 scallions, white and green parts
Instructions
- Pre-heat the oven to 350ºF.
- Prepare the green sauce as you like or follow this recipe.
- Put two or three tablespoons of sauce in the bottom of a baking dish.
- In a large bowl put the rice, beans, green leaves, pumpkin seeds and about half a cup of sauce. Mix well.
- Heat the corn tortillas until pliable.
- Fill each tortilla with two or three tablespoons of this mixture, roll it up and put it in the oven dish with sauce, with the fold of the tortilla facing down.
- When finished, put the rest of the sauce in the center of the enchiladas, cover and put in the oven for 20 minutes or until the enchiladas are hot and the sauce has changed color.
- Remove from the oven and finish with slices of radish, cilantro, scallion, and avocado.
- Serve immediately.
Notes
- 5-7 tomatillos depending on the size without peel and rinsed
- 1 cup cilantro, leaves, and stems
- 1-2 serrano chili peppers
- 1 / 4-1 / 2 cup of roughly chopped white onion
- 1/2 teaspoon of salt
- Put the blender the tomatillos, the cilantro, the chile serrano, the salt and a quarter cup of chopped onion. Blend until everything is well integrated, taste and adjust.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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