These vegan enchiladas are so flavorful, healthy, and satisfying – you won't miss the meat or cheese! It is loosely adapted from this recipe: Note: Taste the sauce for spiciness before adding the red pepper flakes. Some chili powders are spicier than others, and this will greatly influence the heat of the dish.


2 tablespoons neutral-flavored oil
2 tablespoons flour (I used oat flour, but others would work)
2 tablespoons chili powder
2 cups water
1/4 cup tomato paste
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes (or to taste)
1 teaspoon salt
6-7 small corn tortillas
2 cups cooked black beans
1 avocado, diced
1/4 cup diced red onion
2/3 cup cooked quinoa
1 medium carrot, finely shredded
1/4 cup chopped cilantro
2 tablespoons lime juice
1/4 cup chopped red onion (optional)
2 garlic cloves, crushed or put through a press
1/2 teaspoon salt (heaping)


Step 1
(Preheat the oven to 350F.) In a small saucepan over medium heat, combine the flour, oil, and chili powder. Whisk together and let it bubble for a minute or 2.

Step 2
Whisk in the water, and add the rest of the sauce ingredients. Let the mixture come to a gentle simmer (it will thicken at this point) and then turn off the heat.

Step 3
In a mixing bowl, combine all filling ingredients (except the tortillas) and mix well. Adjust the seasoning to taste.

Step 4
Fill each tortilla with filling, fold the tortilla, and place it seam side down in a greased casserole dish. Once all the filling has been used up, pour the sauce over the enchiladas.

Step 5
Bake until the sauce is bubbly and browned around the edges, around 30 minutes. Top with any toppings you like.