A satisfying high-protein Vegan Enchiladas recipe with an amazing homemade sauce! Each enchilada has a whopping 20+ grams of protein (all from soy-free sources).
Two things make these "Protein Monster" Enchiladas one of our favorite vegan enchiladas yet.
First is the combination of black beans + garbanzo beans.
Chickpeas don't often appear in enchiladas but we really enjoy the unexpected addition. (If you're not a fan of garbanzos, substitute quinoa instead!)
Second is when the natural tomato juices are mixed with nutritional yeast in the pan, it makes a delicious sauce that really brings the filling together.
Ingredients for Vegan Protein Enchiladas
For this recipe you will combine then bake in the oven:
- Yellow onion: Or use sweet onion or white onion if desired.
- Red bell pepper: Or you can substitute any other color bell pepper.
- Black beans
- Garbanzo beans (chickpeas)
- Hemp hearts: These are also known as hulled hemp seeds. Be sure to find fresh hemp hearts that are not expired. These add a lot of plant protein to the dish. But if you don't care for them or can't find them simply leave them out. You could replace them with cooked white quinoa if you'd prefer.
- Nutritional yeast: This gives the filling mixture a rich, savory, slightly cheesy flavor.
- Roma tomatoes: Or you can use garden tomatoes, beefsteak tomatoes, etc.
- Ground cumin
- Smoked paprika: You can also include dried garlic powder or fresh minced garlic cloves to the seasoning mixture.
- Large tortillas: I use 6 large burrito-sized tortillas for this recipe, so if yours are smaller, you may need 8 or more. I try to find organic whole grain tortillas when possible.
Note: I love these topped with our favorite Mexican-inspired homemade enchilada sauce, but use whatever sauce you'd like!
Make it spicy: Add jalapeno, cayenne pepper, medium diced green chiles, or chipotle in adobo sauce. Or simply top with your favorite hot sauce to taste before serving.
Make it cheesy: The nutritional yeast provides some cheesy, savory flavor. But feel free to add vegan shredded cheese either to the enchilada filling, or sprinkled on top during the last 10 minutes of baking time.
Add greens: You can also add fresh baby spinach or kale to the enchilada filling mixture.
Note: Each enchilada has about 20+ grams protein, all from non-soy sources. But it could be even higher if you use sprouted grain tortillas!
Serve these as is, or add your favorite toppings. A few ideas include:
- Diced avocado or guacamole
- Fresh cilantro
- Additional hemp hearts
- Vegan sour cream
For more inspiration, also browse all Mexican-inspired recipes.
Protein Monster Vegan Enchiladas
- 1 yellow onion
- 1 red bell pepper
- 15 oz. can black beans
- 15 oz. can garbanzo beans (chickpeas)
- 1/2 cup hemp hearts
- 1/3 cup nutritional yeast
- 3 roma tomatoes
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 6 large tortillas
- 1 batch homemade enchilada sauce (or your own favorite)
- Make the enchilada sauce and set aside. (Or skip this step if using your own sauce.)
- Preheat oven to 350°F (176°C).
- Dice onion and bell pepper.
- In a large skillet over medium heat, sauté onion and bell pepper for about 8 minutes.
- Meanwhile, dice tomatoes. Rinse and drain beans.
- When onions are translucent, reduce heat. Add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, and both beans (rinsed and drained). Stir well. Heat for 4-5 minutes then set aside.
- In a lightly sprayed 9"×13" baking dish, cover the bottom with a thin layer of enchilada sauce.
- Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
- Place all 6 rolled enchiladas in baking dish and top with remaining sauce.
- Bake for about 25 minutes.
- Serve topped with avocado, cilantro, additional hemp hearts, nutritional yeast, etc.
Nutrition Per Serving (Estimate)
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