These Vegan Enchiladas are the perfect hearty, plant-based meal packed with delicious flavors! Made with a homemade enchilada sauce, fresh veggies like red onion, bell pepper, spinach, and corn, and creamy refried beans, this recipe is both satisfying and vegan-friendly. Whether you’re following a gluten-free or dairy-free diet, these enchiladas are easy to customize with your favorite ingredients. Ideal for weeknight dinners, meal prep, or serving at a gathering, this dish is sure to please everyone. Top with creamy avocado and enjoy a wholesome, flavorful dinner!

Ingredients
For the Enchilada Sauce:
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour (see Notes)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
For the Enchiladas:
- 1 tablespoon olive oil
- ½ of one medium red onion (chopped)
- 1 medium bell pepper (chopped)
- 2 cloves garlic (minced)
- 4 cups fresh spinach
- 1 15-ounce can sweet corn (drained)
- 2 cups refried beans (store-bought or homemade)
- Salt to taste
- 8 7-inch flour tortillas (or corn tortillas, see Notes)
- Avocado (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- To make the enchilada sauce, heat the olive oil in a large skillet over medium heat. Add the flour and whisk together, cooking for 2 minutes.
- Stir in the chili powder, garlic powder, cumin, oregano, salt, and tomato paste. Cook for another 3-5 minutes until fragrant.
- Pour in the vegetable broth and apple cider vinegar. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes until the sauce thickens. Set aside.
- For the enchilada filling, heat the olive oil in a large skillet over medium heat. Sauté the red onion, bell pepper, and garlic for about 4-5 minutes, until softened.
- Add the spinach and corn to the skillet and cook until the spinach wilts. Stir in the refried beans and cook until heated through.
- Spread 1 cup of the enchilada sauce on the bottom of a casserole dish. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds to soften them.
- One by one, spoon ¼ cup of the filling into the center of each tortilla and roll it up. Place the rolled tortillas seam-side down in the casserole dish.
- Pour the remaining sauce over the top of the enchiladas and bake for 15 minutes.
- Remove from the oven and let cool for about 5 minutes before serving. Top with sliced avocado and enjoy!

Why You’ll Love This Recipe
These Vegan Enchiladas are bursting with bold flavors and are a perfect meal for any occasion. The combination of savory enchilada sauce, hearty refried beans, and fresh veggies makes for a comforting and satisfying dish. Not only is this recipe vegan-friendly, but it’s also easy to make and customizable to fit your taste preferences.
Tips, Variations, and Substitutions
- Tortillas: You can use flour or corn tortillas for this recipe. If you’re looking for a gluten-free option, be sure to use corn tortillas.
- Spice level: Adjust the chili powder and cumin based on your spice preferences. You can also add a pinch of cayenne pepper for extra heat.
- Vegetables: Feel free to get creative with the veggies. Zucchini, mushrooms, or even diced tomatoes can be added for a unique twist.
- Refried beans: You can make your own refried beans from scratch or use store-bought versions. If you prefer a creamier texture, blend the beans before adding them to the filling.
FAQs
- Can I make these ahead of time? Yes! You can prepare the enchiladas and store them in the fridge for up to 2 days before baking. Just cover the dish tightly with plastic wrap or foil.
- Can I freeze these enchiladas? Absolutely! You can freeze the assembled but unbaked enchiladas for up to 3 months. To bake, simply thaw overnight in the fridge and bake as directed.
- Can I use a different type of cheese? While the recipe is vegan, you can add vegan cheese on top of the enchiladas before baking for a cheesy touch.
Serving Suggestions
These enchiladas are delicious on their own but can also be served with a side of Mexican rice, guacamole, or a crisp green salad. For an extra burst of flavor, serve with a dollop of vegan sour cream or your favorite hot sauce.
Vegan Enchiladas
4
servings10
minutes30
minutesIngredients
For the Enchilada Sauce:
3 tablespoons olive oil
3 tablespoons all-purpose flour (see Notes)
1 tablespoon chili powder
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon dried oregano
½ teaspoon salt
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar
For the Enchiladas:
1 tablespoon olive oil
½ of one medium red onion (chopped)
1 medium bell pepper (chopped)
2 cloves garlic (minced)
4 cups fresh spinach
1 15-ounce can sweet corn (drained)
2 cups refried beans (store-bought or homemade)
Salt to taste
8 7-inch flour tortillas (or corn tortillas, see Notes)
Avocado (for serving)
Directions
- Preheat your oven to 375°F (190°C).
- To make the enchilada sauce, heat the olive oil in a large skillet over medium heat. Add the flour and whisk together, cooking for 2 minutes.
- Stir in the chili powder, garlic powder, cumin, oregano, salt, and tomato paste. Cook for another 3-5 minutes until fragrant.
- Pour in the vegetable broth and apple cider vinegar. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes until the sauce thickens. Set aside.
- For the enchilada filling, heat the olive oil in a large skillet over medium heat. Sauté the red onion, bell pepper, and garlic for about 4-5 minutes, until softened.
- Add the spinach and corn to the skillet and cook until the spinach wilts. Stir in the refried beans and cook until heated through.
- Spread 1 cup of the enchilada sauce on the bottom of a casserole dish. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds to soften them.
- One by one, spoon ¼ cup of the filling into the center of each tortilla and roll it up. Place the rolled tortillas seam-side down in the casserole dish.
- Pour the remaining sauce over the top of the enchiladas and bake for 15 minutes.
- Remove from the oven and let cool for about 5 minutes before serving. Top with sliced avocado and enjoy!

Leave a Reply