Vegan Vegetable Enchiladas

Make the enchilada sauce or skip ahead to Step 2 if you already have a favorite sauce on hand. If you’re making it from scratch, everything comes together right in the blender, which makes the process surprisingly quick. Add 2 cups of vegetable broth, a 15‑ounce can of tomato sauce, 3 tablespoons of chili powder, 1/2 teaspoon of cumin, 1 garlic clove, 1/2 teaspoon of red wine vinegar, 2 tablespoons of vegetable oil, 4 tablespoons of all‑purpose flour, and a good pinch of salt and pepper. Blend on high until the mixture is completely smooth and silky. Pour the blended sauce into a medium saucepan and warm it over medium heat. As it heats, it will start to thicken — just give it an occasional stir to keep it smooth. Let it simmer for about 10 minutes, or until it reaches the consistency you like. Once it’s ready, set it aside while you move on to the next step.

Shred 8 ounces of your favorite cheese. I used a plant‑based pepper jack here, and it adds such a great kick without overpowering the rest of the filling.

Preheat the oven to 375°F. Prepare the vegetables. Cut the kernels off 1 ear of corn and dice 1 red onion. Stem, seed, and dice 1 poblano pepper and 1 jalapeño pepper; Anaheim or Hatch peppers can be substituted. Cut 1 medium zucchini into 1/4-to-1/2-inch pieces.

In a large skillet over medium heat, heat 1 tablespoon of oil. Add the red onion, poblano, and jalapeño. Cook, stirring occasionally, for 6–7 minutes, or until the vegetables are softened.

Add the corn to the skillet and cook for 2–3 minutes, just until it warms through and gets a little extra sweetness.

Next, add the zucchini and cook until the vegetables are tender and reach the doneness you like.

Add 2 teaspoons of taco seasoning and let it cook for another minute or two. Stir in the drained, rinsed black beans and mix everything together until the filling is well combined and heated through.

Once the filling is ready, remove the skillet from the heat and get your tortillas ready to roll. This part always feels a little cozy and hands‑on, like assembling something special. Spoon a generous amount of the warm filling into each flour tortilla, then roll them up snugly so everything stays tucked inside. As you finish each one, place it seam‑side down in a 9×13‑inch baking dish. Lining them up this way keeps them from unrolling and helps them bake evenly.

Add your desired amount of sauce and cheese over the enchiladas, then bake until everything is heated through and the cheese is nicely melted, about 15 minutes. Serve them warm and finish with a sprinkle of thinly sliced green onions for a fresh pop of color on top.

Enjoy!

Love vegetarian options? Here are a few of our favorites:

• Veggie Burger
• Fresh Marinara Sauce
• Roasted Red Pepper Pasta
• Mediterranean Rainbow Salad
• Easy Tofu Vegetable Bowl with Jasmine Rice
• Savory Vegetable Cobbler
• 20-minute Easy Vegetable Lo Mein
• Cowboy Caviar (bean salad)