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This vegan enchilada recipe is simple, easy, delicious but I would not say "authentic." That's because I've only had food court Mexican food and I don't know if Taco Bell counts 😉 But since I got this request from a viewer…and I had these ingredients on hand, I thought I'd share my version of baked enchiladas. Much healthier than the original but still satisfying and super tasty.

NOTE: I made a typo! 350 Fahrenheit is about 175 Celsius, not 170. Also, I like my food on the spicy side. Feel free to reduce the amount of chili powder in the red sauce. When in doubt, start with less and taste as you go. 🙂

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Linked videos:

Cultured Cashew Cream Cheese:

Creamy Garlic Vegan Mozzarella:

VedgedOut.com's Moxy Cheese Sauce:

DIY Flour Tortillas:

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Rice and Bean Enchiladas
Full printable recipe:

INGREDIENTS (US)

6 small soft tortillas
chopped scallions and cilantro if desired

RED SAUCE
1 1/2 cups vegetable stock, divided
5.5 fl oz tomato paste
3 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 tablespoon flour

FILLING
1 cup cooked brown Rice
1 cup cooked beans
1/2 cup chopped red bell pepper (capsicum)
1/2 cup double strength vegetable broth

1 cup chopped onion (about one small onion)
4fl oz can of green chiles
1 teaspoon minced garlic
1/4 teaspoon cumin
1 teaspoon chili powder

INGREDIENTS (Metric)

6 small soft tortillas
chopped scallions and cilantro if desired

RED SAUCE
355ml vegetable stock, divided
150ml tomato paste
45cc chili powder
2.5cc cumin
2.5cc dried oregano
15cc flour

FILLING
170g cooked brown Rice
160g cooked beans
90g chopped red bell pepper (capsicum)
120ml double strength vegetable broth

120g chopped onion (about one small onion)
125ml can of green chiles
5cc minced garlic
1.25cc teaspoon cumin
5cc chili powder

Preheat oven to 350F or 175C

Heat a sauce pan over medium heat. When hot, add flour. Cook for 2 – 3 minutes while stirring. You want to toast the flour but not burn it so reduce the heat if necessary.

Add the spices and cook for another minute, stirring regularly.

Add the tomato paste and vegetable broth. Whisk until no lumps remain.

If you're using cold vegetable broth, allow the mixture to come to a simmer, then reduce the heat to low, cover the pot and cook for 10 – 15 minutes.

If you're using hot broth, the mixture will probably start bubbling quickly so cover it and lower the temperature to low. Cook for 10 – 15 minutes.

In the meantime, puree the beans together with 1/2 cup of double strength vegetable broth and set aside.

In a pan, saute onion for a few minutes over medium high heat until quite soft. You can choose to saute with a teaspoon of cooking oil or water saute.

Add the garlic and spices. Cook, while stirring regularly for one minute.

Add bean puree and green chiles. Turn the heat to high and cook, allowing the excess moisture to evaporate.

When the mixture is fairly dry. Add the rice and fold in. Cook for one minute more to heat through while continuing to stir.

Remove from heat.

Prepare a baking pan with parchment paper for easy clean up afterwards.

Cover the bottom with a thin layer of Red Sauce.

Place about a third cup of filling into the middle of each tortilla and roll up. Place the filled tortillas in the baking pan, then cover with the remaining red sauce.

Top with your choice of vegan cheese shreds, store-bought or homemade, or Foxy moxy cheese sauce.

Bake at 350F or 176C for 20 minutes.

Garnish with chopped scallions and cilantro if desired.

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