Vegan Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 543.7
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,107.7 mg
  • Total Carbs: 84.0 g
  • Dietary Fiber: 17.6 g
  • Protein: 19.5 g

View full nutritional breakdown of Vegan Enchiladas calories by ingredient
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A tasty, protein rich, vegan dish that can satisfy a craving for Mexican food when it hits! A tasty, protein rich, vegan dish that can satisfy a craving for Mexican food when it hits!
Number of Servings: 4


    1- 19 oz can Enchilada Sauce (I use Old El Paso mild)
    1- 15 oz can pinto beans not drained
    1- 16 oz can vegetarian refried beans (I use Old El Paso)
    1/2 packet chili or taco seasoning mix (I use McCormick's)
    1 cup frozen corn
    1 large onion, diced, divided in half
    1 clove garlic, minced
    4 whole wheat flour tortillas (at least 8 ins in diameter)


I like to add some chopped lettuce and non dairy sour cream to my enchiladas -- but guacamole, avocado, salsa, or whatever else you can think of would go great as well!


1. Heat enchilada sauce and half of diced onions in sauce pan over low head for 30 minutes. Stir frequently.
2. Sauté remaining onions in olive oil until translucent over medium heat in large pan. Add pinto beans with liquid, corn, refried beans, garlic, and 1/2 packet of seasoning mix into pan. Reduce to low head and allow to simmer, stirring frequently.
3. Heat 4 tortillas in oven as directed.
4. Spray 9"x13" baking dish with cooking spray. Place flour tortilla on dish. Fill tortilla with bean mixture then several tablespoons of enchilada sauce. Fold tortilla. Repeat process with each tortilla until all 4 are in the baking dish. Pour the remaining enchilada sauce on top of the enchiladas.
4. Cook at 350 degrees for 30 minutes.
5. Garnish as desired!

Serving Size: 4 servings, 1 enchilada each

Number of Servings: 4

Recipe submitted by SparkPeople user JENKNITS.

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