35+ Delicious Saturday Vegan Mexican Recipes to Brighten Your Weekend

If you’re looking to add some vibrant, bold flavors to your Saturday meals, vegan Mexican recipes are the way to go!

Mexican cuisine is renowned for its rich variety of tastes, spices, and textures, and there’s no reason you can’t enjoy all of that while sticking to plant-based ingredients.

Whether you’re cooking for family, friends, or just yourself, these 35+ vegan Mexican recipes will transform your weekend into a fiesta of flavors.

From savory tacos to hearty enchiladas, crispy nachos, and fresh salads, vegan Mexican dishes have something for everyone.

The beauty of these recipes is that they rely on wholesome ingredients like fresh vegetables, beans, corn, avocados, and tortillas, which are staples in traditional Mexican cuisine.

We’ve curated a list of easy-to-make, delicious, and satisfying vegan Mexican recipes that are perfect for a Saturday meal.

Get ready to impress your taste buds with these vibrant dishes that bring the best of Mexican cuisine to your plant-based kitchen.

35+ Delicious Saturday Vegan Mexican Recipes to Brighten Your Weekend

There’s no better way to spend your Saturday than indulging in the rich, bold, and flavorful world of vegan Mexican cooking.

These 35+ recipes are more than just meals—they’re an experience that celebrates the beauty of fresh, plant-based ingredients while paying homage to the flavors of Mexico.

Whether you’re preparing a casual taco night, a family-friendly dinner, or an extravagant spread of enchiladas and fajitas, these vegan Mexican dishes will satisfy your cravings and keep you coming back for more.

Embrace the vibrant colors and spices that define Mexican cuisine while enjoying the health benefits and delicious flavors of plant-based meals.

With these 35+ recipes, you can turn any Saturday into a celebration of great food, great company, and unforgettable flavors.

Spicy Vegan Enchiladas with Cashew Cream

These enchiladas are packed with a smoky black bean and vegetable filling, smothered in a rich homemade enchilada sauce, and topped with a creamy cashew drizzle. A wholesome and flavorful dish that’s perfect for a Saturday night Mexican feast.

Ingredients
For the filling:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup black beans, cooked and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste

For the enchilada sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt to taste

For the cashew cream:

• 1 cup raw cashews, soaked and drained
• ½ cup water
• 1 tablespoon lemon juice
• 1 garlic clove
• Salt to taste

For assembly:

• 8 corn tortillas
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion, garlic, bell pepper, and zucchini, and sauté until softened. Stir in black beans and spices, then cook for 2 more minutes. Set aside.
3. Prepare the enchilada sauce by heating olive oil in a saucepan over medium heat. Stir in flour and chili powder to form a paste. Gradually whisk in the vegetable broth, cumin, garlic powder, and onion powder. Cook until thickened, then season with salt.
4. Blend soaked cashews with water, lemon juice, garlic, and salt until smooth to make the cashew cream.
5. Spread a layer of enchilada sauce in a baking dish. Fill each tortilla with the vegetable mixture, roll tightly, and place seam-side down in the dish. Cover with remaining sauce and bake for 20 minutes.
6. Drizzle with cashew cream, garnish with cilantro, and serve hot.

Smoky, creamy, and bursting with Mexican flavors, these enchiladas are the ultimate comfort food for a vegan twist on a classic.

Vegan Mexican Street Corn Salad

This vibrant street corn salad brings the zest of Mexican street food to your table. With roasted corn, creamy avocado, and a tangy lime dressing, this vegan dish is perfect for a light yet satisfying Saturday dinner.

Ingredients

• 4 ears of corn, husked
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 teaspoon smoked paprika
• Juice of 2 limes
• 1 tablespoon vegan mayonnaise
• Salt and pepper to taste

Instructions

1. Heat a grill pan over medium-high heat. Brush corn with olive oil and grill, turning frequently, until charred in spots. Let cool, then cut the kernels off the cob.
2. In a large bowl, combine grilled corn, cherry tomatoes, avocado, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, smoked paprika, vegan mayonnaise, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature, garnished with extra cilantro.

This salad is a delightful medley of charred sweetness, creamy textures, and tangy notes, making it a refreshing yet indulgent vegan option.

Vegan Chorizo Tacos with Pickled Red Onions

Spiced vegan chorizo paired with tangy pickled red onions and creamy avocado makes these tacos a bold and satisfying meal. Perfectly spiced, they capture the essence of traditional Mexican street tacos without animal products.

Ingredients
For the chorizo filling:

• 1 tablespoon olive oil
• 1 package vegan chorizo
• 1 small onion, diced
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder

For the pickled red onions:

• 1 red onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup water
• 1 tablespoon sugar
• 1 teaspoon salt

For assembly:

• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges

Instructions

1. Prepare the pickled onions by combining vinegar, water, sugar, and salt in a saucepan. Heat until dissolved, then pour over the sliced onions in a jar. Let sit for at least 30 minutes.
2. Heat olive oil in a skillet over medium heat. Add diced onion and garlic, and sauté until softened. Stir in vegan chorizo and spices, cooking until browned.
3. Warm the tortillas in a dry skillet or over an open flame.
4. Fill each tortilla with the chorizo mixture, avocado slices, and pickled onions. Garnish with cilantro and serve with lime wedges.

These tacos deliver a fiery kick balanced by the tang of pickled onions and creamy avocado, offering a bold and delicious vegan option for taco lovers.

Vegan Tacos al Pastor

These vegan tacos al pastor are made with marinated jackfruit, mimicking the traditional pork filling, and topped with fresh pineapple, onions, and cilantro. A tangy and savory dish that captures the bold flavors of Mexican street tacos without the meat.

Ingredients

• 1 can young jackfruit in brine, drained and shredded
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon apple cider vinegar
• 2 tablespoons orange juice
• 1 tablespoon soy sauce
• 1/2 cup fresh pineapple, diced
• 8 small corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened and fragrant.
2. Stir in shredded jackfruit, chili powder, smoked paprika, cumin, oregano, vinegar, orange juice, and soy sauce. Cook for 5-7 minutes, allowing the flavors to meld together and the jackfruit to caramelize.
3. While the jackfruit cooks, warm the tortillas in a dry skillet or grill.
4. Assemble the tacos by filling each tortilla with the jackfruit mixture, then topping with diced pineapple and fresh cilantro.
5. Serve with lime wedges for a burst of citrus.

These tacos al pastor are bursting with vibrant, tangy flavors, offering a sweet and spicy contrast that makes for a mouthwatering vegan version of this Mexican classic.

Vegan Mexican Stuffed Peppers

Stuffed bell peppers with a savory quinoa and black bean filling, topped with avocado and salsa, make a delicious and hearty vegan meal. This dish is an excellent way to enjoy the flavors of Mexican cuisine in a nutritious, plant-based way.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup quinoa, cooked
• 1 cup black beans, cooked and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• ½ cup salsa
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
3. Stir in the cooked quinoa, black beans, cumin, chili powder, paprika, salt, and pepper. Mix well and cook for 3-4 minutes. Add the corn and cook for another 2 minutes.
4. Stuff each bell pepper with the quinoa and bean mixture, pressing down gently to pack the filling.
5. Place the stuffed peppers on a baking dish and cover with foil. Bake for 25 minutes, or until the peppers are tender.
6. Top each pepper with avocado slices, salsa, and fresh cilantro before serving.

These Mexican stuffed peppers are a filling and flavor-packed meal that’s as vibrant as it is nutritious, combining the goodness of quinoa and black beans with the freshness of avocado and salsa.

Vegan Mexican Sopes

Vegan sopes are a delicious Mexican appetizer made with thick corn tortillas topped with refried beans, lettuce, salsa, and avocado. These bite-sized treats are perfect for a Saturday evening, bursting with bold flavors and textures.

Ingredients

• 2 cups masa harina
• 1 cup warm water
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 cup refried black beans (store-bought or homemade)
• 1 cup lettuce, shredded
• 1 tomato, diced
• 1 avocado, sliced
• ¼ cup vegan sour cream
• Salsa (store-bought or homemade), for topping

Instructions

1. In a bowl, combine masa harina, warm water, and salt. Mix until a dough forms. Divide the dough into small balls, then press each ball into a thick disc using your hands or a tortilla press.
2. Heat a griddle or skillet over medium heat. Cook each disc for 2-3 minutes per side, until lightly golden. Once cooked, pinch the edges to form a small rim around the outside.
3. In a separate pan, heat the olive oil and warm the refried beans.
4. To assemble, spread a layer of refried beans on each sope. Top with shredded lettuce, diced tomato, and sliced avocado.
5. Drizzle with vegan sour cream and salsa for extra flavor. Serve immediately.

These vegan sopes are a great snack or appetizer, providing a rich, flavorful experience with each bite. The combination of crispy masa, creamy beans, and fresh toppings makes them utterly irresistible.

Vegan Mexican Pozole

This hearty and flavorful pozole is made with hominy, mushrooms, and a rich red broth. This vegan twist on the traditional Mexican soup is perfect for a satisfying meal that captures the essence of Mexican comfort food.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 can hominy, drained and rinsed
• 1 can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 4 cups vegetable broth
• 2 cups water
• Salt and pepper to taste
• 1 lime, cut into wedges
• 1 cup shredded cabbage
• 1 radish, thinly sliced
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in the mushrooms, chili powder, cumin, and oregano, and cook for an additional 5 minutes.
3. Add the hominy, diced tomatoes, vegetable broth, and water. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
4. Ladle the pozole into bowls and top with shredded cabbage, sliced radish, cilantro, and a squeeze of lime.
5. Serve hot with additional lime wedges on the side.

This vegan pozole is a warm and comforting dish that’s bursting with deep, savory flavors. The combination of hominy, mushrooms, and fresh toppings creates a satisfying, vegan version of this Mexican classic that is perfect for any occasion.

Vegan Mexican Chili

This hearty vegan chili combines a variety of beans, vegetables, and rich spices to create a comforting, flavorful dish that’s perfect for a Saturday dinner. It’s filling, spicy, and absolutely satisfying, packed with plant-based protein and flavor.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1-2 teaspoons hot sauce (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Add the bell pepper, zucchini, and mushrooms to the pot. Cook for an additional 5 minutes until the vegetables start to soften.
3. Stir in the kidney beans, black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, and coriander. Pour in enough water to cover the ingredients and bring the mixture to a boil.
4. Reduce the heat and let the chili simmer for 30 minutes, stirring occasionally. Season with hot sauce (if using), salt, and pepper to taste.
5. Serve the chili hot, garnished with fresh cilantro and lime wedges.

This vegan chili is perfect for those cold nights or when you need something hearty and filling. It’s an explosion of flavors with every spoonful and can easily be made ahead for leftovers.

Vegan Mexican Tostadas

Crispy tostadas topped with a fresh and vibrant mix of beans, veggies, guacamole, and salsa make for an easy and delicious vegan meal. These are perfect for a quick, satisfying dinner or to serve as a fun appetizer.

Ingredients

• 4 corn tostada shells
• 1 can refried black beans or pinto beans
• 1 avocado, mashed
• 1 cup shredded lettuce
• 1 tomato, diced
• ¼ cup red onion, finely chopped
• ¼ cup cilantro, chopped
• ½ cup salsa (store-bought or homemade)
• Lime wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Place the tostada shells on a baking sheet and bake for 5-7 minutes until crispy.
2. While the shells are baking, heat the refried beans in a small saucepan over medium heat until warm.
3. Once the tostada shells are crispy, spread a layer of refried beans on each shell.
4. Top with a generous dollop of mashed avocado, followed by shredded lettuce, diced tomato, and red onion.
5. Drizzle salsa over the top and garnish with chopped cilantro. Serve with lime wedges on the side for a zesty finish.

These tostadas are fresh, crunchy, and packed with flavor. The combination of creamy avocado, zesty salsa, and refried beans creates a satisfying dish that’s both light and hearty.

Vegan Mexican Tamales

Vegan tamales are made with a savory masa dough filled with a delicious vegetable and bean mixture, steamed to perfection. They’re an amazing dish for special occasions or any Saturday when you’re craving something comforting and flavorful.

Ingredients
For the masa:

• 2 cups masa harina
• 1 ½ cups vegetable broth
• ¼ cup olive oil
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon cumin

For the filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cooked black beans
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• Salt and pepper to taste

For wrapping:

• 10-12 dried corn husks, soaked in warm water

Instructions

1. Start by preparing the masa. In a large bowl, combine masa harina, baking powder, salt, cumin, and vegetable broth. Mix well until a soft dough forms. Add olive oil and knead for a few minutes until smooth.
2. For the filling, heat olive oil in a skillet over medium heat. Add onion, bell pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes. Stir in black beans, corn, chili powder, salt, and pepper. Cook for another 2-3 minutes.
3. To assemble the tamales, take a soaked corn husk and spread a layer of masa dough in the center. Add a spoonful of the vegetable mixture and fold the sides of the husk over to cover the filling. Fold the bottom of the husk up to seal the tamale.
4. Steam the tamales in a large steamer for 1-1.5 hours, or until the masa is fully cooked and pulls away from the husks easily.
5. Let the tamales cool slightly before serving.

Vegan tamales are a true Mexican comfort food, with the perfect balance of flavorful masa and savory vegetable filling. They’re soft, satisfying, and filled with delicious spices, making them a great addition to any meal or celebration.

Vegan Mexican Queso Fundido

This vegan queso fundido is a creamy, cheesy dip made from cashews and spices, served with crispy tortilla chips. It’s the perfect party food or a fun, indulgent weekend treat to enjoy with friends or family.

Ingredients

• 1 cup raw cashews, soaked and drained
• ½ cup water
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• Salt to taste
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 1-2 jalapeños, diced (optional for heat)
• ½ cup salsa
• Tortilla chips, for serving

Instructions

1. In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, smoked paprika, garlic powder, cumin, and salt. Blend until smooth and creamy, adjusting the water for desired thickness.
2. Heat olive oil in a skillet over medium heat. Add the onion, bell pepper, and jalapeños (if using). Sauté for 5-7 minutes until softened.
3. Pour the cashew cheese into the skillet with the sautéed vegetables and stir in the salsa. Cook for an additional 3-5 minutes until everything is heated through and well combined.
4. Serve the queso fundido hot with tortilla chips for dipping.

This vegan queso fundido is rich, creamy, and packed with flavor, offering all the indulgence of traditional cheese dips without the dairy. It’s a crowd-pleasing appetizer perfect for any occasion.

Vegan Mexican Street Corn (Esquites)

Vegan Mexican street corn, or esquites, is a flavorful and comforting dish made with roasted corn kernels tossed in a creamy, spicy sauce, topped with fresh cilantro and lime. It’s perfect as a side dish or a snack to enjoy on a Saturday.

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup vegan mayo
• 1 tablespoon lime juice
• ¼ cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred and tender.
2. Sprinkle the corn with smoked paprika, chili powder, garlic powder, salt, and pepper. Stir to coat the corn evenly with the spices.
3. Remove from heat and stir in vegan mayo and lime juice until the corn is coated in the creamy sauce.
4. Transfer to a serving bowl, garnish with fresh cilantro, and serve with lime wedges on the side.

This vegan street corn brings all the flavors of traditional Mexican elote but with a plant-based twist. The smoky, spicy, and creamy combination makes it an irresistible treat that’s sure to please any crowd.

Vegan Mexican Stuffed Peppers

These vegan Mexican stuffed peppers are a delicious and colorful meal, filled with a savory mix of quinoa, beans, vegetables, and spices. They’re a nutritious and satisfying dish for a Saturday dinner that’s both easy to make and full of flavor.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup diced tomatoes
• ½ cup vegan cheese (optional)
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, standing upright.
2. In a skillet, heat olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes.
3. Add the cooked quinoa, black beans, corn, and diced tomatoes to the skillet. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld.
4. Stuff the peppers with the quinoa and bean mixture, pressing down lightly to ensure they are packed tightly.
5. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
6. If using vegan cheese, sprinkle it on top of each stuffed pepper and bake uncovered for an additional 5 minutes, until melted.
7. Garnish with fresh cilantro before serving.

These stuffed peppers are a colorful and vibrant dish that combines the richness of quinoa with the warmth of Mexican spices. It’s a perfect meal to enjoy on a lazy Saturday and makes for great leftovers.

Vegan Mexican Tacos with Cauliflower

These vegan Mexican tacos use roasted cauliflower as the star ingredient, seasoned with bold spices and paired with a creamy avocado sauce. They’re fresh, light, and satisfying—perfect for a fun Saturday meal.

Ingredients

• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, mashed
• 1 tablespoon lime juice
• ¼ cup fresh cilantro, chopped
• 1 small red onion, thinly sliced
• 1 cup salsa
• Lime wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets in olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them out evenly on the baking sheet.
3. Roast the cauliflower for 20-25 minutes, flipping halfway through, until tender and golden brown.
4. While the cauliflower is roasting, prepare the avocado sauce by mashing the avocado with lime juice. Season with salt and pepper.
5. Warm the tortillas in a dry skillet or on the stove over low heat for 1-2 minutes per side.
6. Assemble the tacos by placing the roasted cauliflower on each tortilla, followed by a spoonful of mashed avocado, a drizzle of salsa, fresh cilantro, and sliced red onion.
7. Serve with lime wedges on the side.

These tacos offer a delicious and unique twist on traditional tacos. The roasted cauliflower is tender with a smoky flavor, and the creamy avocado adds a fresh, rich element to every bite.

Vegan Mexican Enchiladas

These vegan Mexican enchiladas are filled with a flavorful bean and vegetable mixture, smothered in a spicy enchilada sauce, and baked to perfection. They’re a comforting and filling meal perfect for a cozy Saturday dinner.

Ingredients
For the filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

For the enchiladas:

• 8 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup vegan cheese (optional)
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. For the filling, heat olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the bell pepper, zucchini, black beans, and corn. Season with chili powder, cumin, salt, and pepper. Cook for another 5 minutes until the vegetables are tender.
3. Warm the corn tortillas in a skillet or microwave to soften.
4. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with a spoonful of the vegetable and bean mixture and roll it up. Place the rolled tortillas in the baking dish.
5. Pour the remaining enchilada sauce over the top of the tortillas, and sprinkle with vegan cheese, if desired.
6. Cover the dish with foil and bake for 20-25 minutes.
7. Garnish with fresh cilantro before serving.

These vegan enchiladas are a satisfying and flavorful dish with the perfect blend of spices and textures. The combination of savory vegetables, black beans, and spicy enchilada sauce will leave everyone asking for seconds.

Note: More recipes​ are coming soon!