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Vegan green enchiladas baked with tomatillo sauce and melted plant-based cheese

Vegan Green Enchiladas Recipe! Healthy, High-Protein & Easy Recipe

Healthy, high-protein vegan green enchiladas made with beans or tofu, tangy tomatillo sauce, and warm tortillas. A comforting plant-based dinner that is easy, budget-friendly, and perfect for meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups cooked black beans or pinto beans (or tofu crumbles)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp teaspoon cumin
  • Salt to taste
  • 8-10 corn tortillas (or flour tortillas)
  • 2 cups vegan green enchilada sauce or salsa verde
  • 1 cup shredded vegan cheese (optional)
  • ½ cup soaked cashews
  • Water as needed for blending

Equipment

  • 1 Baking dish (9×13 inch)
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Skillet or pan
  • 1 Blender (for homemade sauce, optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, cook onion and garlic until soft. Add beans or tofu, cumin, and salt. Cook for 5–7 minutes.
  3. Warm tortillas in a dry pan for 20–30 seconds per side to prevent cracking.
  4. Spread a thin layer of green sauce on the bottom of a baking dish.
  5. Add 2–3 tablespoons filling to each tortilla, roll tightly, and place seam-side down in the dish.
  6. Pour remaining sauce evenly over the enchiladas.
  7. Sprinkle vegan cheese on top if using.
  8. Bake for 20–25 minutes until sauce is bubbling and cheese is melted.
  9. Let rest for 5 minutes before serving.
  10. Optional: Blend jalapeño sauce ingredients until smooth and drizzle on top.

Notes

  • Warm tortillas before rolling to prevent cracking.
  • Avoid using too much sauce to keep enchiladas from becoming soggy.
  • For extra protein, combine beans and tofu together.
  • Freeze before baking for best texture when meal prepping.
  • Store leftovers in the refrigerator for up to 4 days.