Vegan enchiladas

Made with Original White Corn Tortillas

Experience a fiesta of flavors with our Vegan Enchiladas, wrapped in Maria & Ricardo’s Original White Corn Tortillas. Each bite promises plant-powered Mucho Goodness!




25 min


20 min

Products used
Maria & Ricardo's Original White Corn Tortillas

Original White Corn Tortillas

Recipes for VEGAN ENCHILADAS Made with Original White Corn Tortillas


12 Maria and Ricardo´s Original White Corn Tortillas
1 Tablespoon olive oil
3 cloves garlic, minced
1 cup yellow onion, diced
1 (15 oz.) can corn, drained and rinsed or 1 ½ cups frozen corn
2 (15 oz.) can black beans, drained and rinsed
½ Tablespoon chili powder
1 teaspoon cumin
1 teaspoon sea salt
⅓ cup chopped fresh cilantro
1 (10 oz.) can red enchilada sauce
1 cup vegan queso, plus more for topping
Green onions and fresh cilantro, for topping
Salsa, for topping
Vegan sour cream or Greek yogurt yogurt, for topping
Sliced avocado, for topping
Jalapeños, for topping (optional)


Peel the sweet potatoes and chop them into cubes.
Place the sweet potato cubes in a steamer basket, cover, and steam for about 15 minutes or until they are fork-tender.
Transfer the steamed sweet potatoes to a blender and add the rest of the queso ingredients.
Blend until the mixture is smooth and creamy. Set it aside.
For the Filling:
In a large skillet, heat oil over medium heat.
Once the oil is hot, add the onion and garlic, sautéing until fragrant, which should take about 5-6 minutes.
Add the corn, black beans, chili powder, cumin, salt, and cilantro to the skillet.
Cook for approximately 10 minutes or until the beans and corn are heated through.
Assembling the Enchiladas:
Preheat your oven to 400°F (200°C) and spray a 9x13" baking pan with cooking spray.
Take a tortilla and spread 2 tablespoons of vegan queso on it, leaving some space at the edges to prevent spillage.
Fill each Maria and Ricardo´s Original White Corn Tortilla with the black bean mixture and roll it up, placing it seam side down in the prepared baking dish.
Repeat this process for all the tortillas.
Cover the rolled tortillas with enchilada sauce, using a spatula or spoon to evenly distribute it. Optionally, drizzle an additional 1/8-1/4 cup of queso on top.
Bake the enchiladas in the middle rack of your oven for about 20 minutes or until they are heated throughout.
Serve the enchiladas with your preferred toppings. Some options include green onions, fresh cilantro, jalapeños, sliced avocado, salsa, vegan sour cream or yogurt, and additional queso.
Feel free to choose your favorite toppings from the list; you don't need to use all of them. Pick the ones you enjoy the most!

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