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Pan of protein monster vegan enchiladas hot from the oven
5 from 7 votes

Protein Monster Vegan Enchiladas

Protein powerhouse enchiladas with an amazing Mexican-inspired sauce. Each enchilada has a whopping 20 grams of plant-based protein (from non-soy sources).
AuthorKaitlin - The Garden Grazer
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings6

Ingredients

For the enchiladas:

  • 1 onion
  • 1 red bell pepper
  • 15 oz. can black beans
  • 15 oz. can garbanzo beans
  • 1/2 cup hemp hearts
  • 1/3 cup nutritional yeast
  • 3 roma tomatoes
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • Salt to taste
  • 6 large tortillas

For the enchilada sauce:

  • 3 cups vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour (GF if desired*)
  • 2 Tbsp. olive oil
  • 2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder (more to taste)
  • 1/4 tsp. onion powder (more to taste)
  • Salt/pepper
  • Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Instructions

MAKE THE ENCHILADA SAUCE

  • In a small bowl, add flour and the cumin, chili powder, garlic powder, and onion powder.
  • In a medium saucepan, heat olive oil over medium heat.
  • When hot, carefully add tomato paste, and the small bowl of flour and four spices.
  • Cook 1 minute, whisking continuously. Then add broth and whisk well. Increase heat and bring to a light boil.
  • Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste and set aside.

MAKE THE ENCHILADAS

  • Preheat oven to 350°F (176°C).
  • Dice onion and bell pepper.
  • In a large skillet over medium heat, saute 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, hemp hearts, nutritional yeast, etc.

Notes

*For gluten-free: use GF all-purpose flour (I use Bob's Red Mill), and GF tortillas.
Feel free to add spinach/kale, chipotle, or garlic to the enchilada mixture!
Enchilada sauce adapted from Martha Stewart

Nutrition Per Serving (Estimate)

Calories: 525 kcalCarbohydrates: 68 gProtein: 22 gFat: 19 gSaturated Fat: 2 gPotassium: 799 mgFiber: 13 gSugar: 8 gVitamin A: 1961 IUVitamin C: 35 mgCalcium: 183 mgIron: 10 mg