Looking for the best vegan enchiladas? Look no further this recipe has got it all. Enchiladas with lots of veggies, bite and yummy homemade enchilada sauce.


  • 6 small tortillas
  • 1 can kidney beans
  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • Mushrooms, sliced
  • 2 garlic, finely chopped
  • 2 cups homemade vegan enchilada sauce
  • 1 avocado sliced to decorate
  • 2 tbsp Olive oil


  1. Heat a skillet with olive oil and sauté the onion and bell peppers until soft. Add the garlic and the mushrooms. Stir until all are soft and translucent
  2. Now add the kidney beans and add some home made chili sauce. Stir and add water. Let it simmer for 5 minutes
  3. Take of the heat source
  4. Preheat the oven to 400℉/200℃ and take a oven dish. Fill a tortilla with a tbsp enchilada sauce and 2 tbsp vegetable filling. Roll the tortilla and put in the oven dish
  5. Repeat for the remaining 5 tortillas.
  6. Cover with enchilada sauce and bake in the oven for 35-45 minutes
  7. Take out the oven and sprinkle with chives
  8. slice the avocado and serve

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