But legit vegan enchiladas really aren’t tough to make at all! These black bean and spinach enchiladas in particular come together in a flash. Make some filling, stuff it in tortillas, pour on the sauce and bake. Easy! You can even make the filling in advance. And they’re worth the little bit of effort that goes into rolling (which is not that much effort at all). They’ll taste like they came from your favorite Mexican restaurant! Tip: If you’d like to top your enchiladas with some shredded vegan cheese, I recommend sprinkling it on about halfway through baking so that it will have just enough time to melt.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: If you’d like your vegan enchiladas extra spicy, feel free to add your favorite hot sauce or some cayenne pepper to the filling at this point. Tip: Don’t skip the step of warming up your tortillas. This will make them more pliable, so they’re less likely to crack. Sometimes they do crack anyway, as you can see in the photo above, but it would have been a LOT worse if I’d been working with them cold. Pop the baking dish into the oven and bake the enchiladas until the sauce is bubbling. Make sure to let them sit for a few minutes before dividing them onto plates and digging in.
More Vegan Mexican Recipes
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