Vegan Enchiladas Verdes

Whenever I go to a Mexican restaurant I always order enchiladas. There’s not a whole lot to order from the menu if you’re a vegetarian, but they are always filled with cheese and rarely anything else, which leaves me feeling bloated and tired. This is a satisfying yet non traditional version of enchiladas that I like and I don’t even miss the cheese. I use flour tortillas instead of corn so they get nice and soft in the oven and soak in the verde sauce. You can also make them with red enchilada sauce but green was what I had at hand. So we have enchiladas verdes!

One thing that I do a little different from other people is that I like to leave the liquid from the can of beans instead of draining it. The liquid in the can is called aquafaba and has been used for some time in vegan cooking as a replacement for eggs. Usually aquafaba from chickpeas is the one used most often as an egg replacement. It is clear and can easily be used in baked goods. It may sound strange but don’t knock it until you’ve tried it. I use the aquafaba from the pinto beans in this recipe because I like the way it thickens the filling and almost gives it a creamy consistency.

Since there is no cheese on the top of these enchiladas, it opens them up for your personal creativity. I used avocado, red onions, tomato and hemp seeds. You could use any number of ingredients. I would recommend using different colors. You can use red bell peppers, cilantro, radishes, or vegan cheese if you choose.


  • 8, eight inch flour tortillas
  • 1 Cup zucchini sliced
  • 1 Cup Cremini mushrooms sliced
  • 1/2 Cup red onion chopped
  • 1/2 Cup chopped bell pepper, any color
  • 2 cloves of garlic minced
  • one 28 ounce can of prepared green enchilada sauce
  • one 15 ounce can of pinto beans undrained
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • oil for sauteing
  1. Preheat oven to 400 degrees
  2. Begin sauteing onions and garlic in oil until the onions begin to turn translucent, about two to three minutes.
  3. Add the zucchini, mushrooms and bell peppers. Cook for approximately five minutes or until the vegetable become somewhat soft.
  4. Add the can of beans with the liquid, and the spices and cook until the liquid begins to evaporate and the mixture thickens. About 5 more minutes.
  5. Using a 9 x 13 inch casserole dish, lightly grease with oil and fill the bottom of the dish with approximately 1/4 of an inch of enchilada sauce.
  6. One by one, fill each tortilla with about a third of a cup of filling. Roll and place in the casserole dish on top of the enchilada sauce.
  7. When all of the tortillas are rolled and lined in the dish, pour the remaining sauce on top of the enchiladas. It will seem like a lot but it’s OK to make the dish very saucey.
  8. Cook at 400 degrees uncovered for fifteen minutes.
  9. Remove from the oven and allow to cool for five minutes. Top with your favorite garnish. I used avocado, red onions, tomatoes and hemp seeds.

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