Vegan Enchiladas

Mexican food is one of the easiest cuisines to turn vegetarian. Simply cut out the meat and use nutritious peppers, healthy fat-filled avocado and protein-packed beans instead and you’ve got yourself a lightened-up meal even ravenous carnivores will love.


But since a lot of Mexican meals include cheese, making typical Mexican dishes vegan can be a little bit trickier.

To make these enchiladas vegan, not only have I cut out the meat, but I’ve also replaced the cheese with a basic mashed avocado topping. The mashed avocado adds a deliciously creamy texture to the dish and, when combined with the lime juice, cuts right through the heat of the enchilada filling for the perfect balance of spicy and cool. I love serving an enchilada up with a small green salad and a pot of Mexican street corn – the more flavors and textures the better!

This recipe makes four enchiladas which is enough to serve four adults as part of a main meal along with a side dish. These vegan enchiladas store wonderfully, making them perfect to prepare ahead of time when you’ve got a spare moment, so you’ve got a healthy and delicious meal sat waiting for you whenever you’re ready.

To prepare this dish in advance, follow the recipe below, but don’t sprinkle on the fresh cilantro. Wrap the dish in plastic wrap when it’s at room temperature and store it in the fridge for up to five days or in the freezer for up to six weeks. Then when you’re ready to eat, simply uncover the casserole dish and warm it up in the microwave until piping hot. Top the enchiladas with the fresh cilantro before serving.



  • ½ cup uncooked brown rice
  • 1 ½ cups vegetable stock
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • ½ onion, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 cup chopped tomatoes
  • 1 cup black beans, cooked and drained
  • 1 jalapeño, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cilantro
  • 1 teaspoon ground paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 4 whole wheat tortilla wraps
  • ½ cup enchilada sauce
  • ½ avocado
  • Juice of ½ lime
  • Fresh cilantro


  1. Place the rice and the vegetable stock in a large saucepan and bring to the boil over a high heat. When boiling, reduce the heat to medium, cover the pan with a lid and leave the rice to simmer for 20 minutes, until soft. Stir the rice every 5 minutes or so, to make sure it doesn’t stick to the bottom of the pan and burn.
  2. Whilst the rice is cooking, drizzle the olive oil into a large frying pan over a medium heat and sauté the garlic, onion, peppers, tomatoes, black beans and jalapeno for 10 minutes, until the vegetables are just starting to soften. Pre-heat the oven to 350°F whilst the rest of the food is cooking.
  3. When the rice is cooked, drain off any extra water and stir the rice, cumin, coriander, paprika, cayenne pepper and salt into the frying pan with the vegetables.
  4. Evenly divide the rice and vegetable mix between the four tortillas and roll each one up into an enchilada shape.
  5. Grease the bottom of an 8” casserole pan and place the folded enchiladas fold-side-down into the pan.
  6. Spread the enchilada sauce evenly on top of each wrapped enchilada.
  7. Mash the avocado up with the lime juice and use it to top each enchilada.
  8. Bake in the pre-heated oven for 20 minutes then sprinkle over fresh cilantro before serving.

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