This version of vegan enchiladas is richer than those made with meat. Its ingredients are very simple, you do not need to use tofu, seitan, tempeh, or any other vegetable substitute. The filling of these enchiladas is made with beans, corn, sweet potatoes and other vegetables.

I have also used the enchilada sauce that I showed you in the last post, It takes less than 30 minutes to prepare and gives a unique touch to enchiladas, although you can also use it to prepare other recipes.



  • Aceite de oliva virgen extra
  • 2 dientes de ajo
  • 1/2 cebolla
  • 1/4 de taza de pimiento rojo (40 g)
  • 1/4 taza de maíz (40 g)
  • 1/2 taza de alubias cocidas (100 g)
  • 1/2 batata cocida
  • 2 tazas de salsa para enchiladas (520 g)
  • 1/8 de cucharadita de cayena en polvo
  • 1 cucharadita de comino en polvo
  • 1 cucharadita de cilantro en polvo (opcional)
  • El zumo de 1/2 lima (o de limón)
  • 4 tortillas de maíz
  • 150 gramos o 5,3 onzas de queso vegano en lonchas (opcional)


  1. Preheat oven to 200ºC or 390º F.
  2. In a frying pan add a splash of olive oil and when hot add the chopped garlic and onion. Cook for about 5 minutes.
  3. Add the diced red pepper and the corn. Cook another 5 minutes.
  4. Add the cooked kidney beans, the cooked and diced sweet potato, 1 cup of enchilada sauce (260 g), the cayenne, the cumin, coriander and lime juice. Let cook for about 5 or 10 minutes.
  5. I have cooked the beans in plenty of hot water for about 1 hour or until they are tender. I have steamed the sweet potato, but you can also cook it until tender.
  6. In a baking dish add 1/4 cup of enchilada sauce (130 g).
  7. Put 2-3 tablespoons of filling inside each tortilla and some shredded cheese. Roll up the enchiladas and place them on the tray. Add another 1/4 cup on top (130 g) and the rest of the cheese.
  8. Bake for about 20 minutes. If you want the last 5 minutes you can put the enchiladas au gratin so the cheese browns.
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