Healthy Vegan Enchiladas

Sol Fed Healthy Vegan Enchiladas

Mexican food is my favorite kind of food. One of the amazing things about it is it is so easy to tweak to make it healthy.

These enchiladas are a staple in our house. They are delicious, healthy, and so easy to alter to fit the way you eat.

Sol Fed Healthy Vegan Enchiladas

Healthy Vegan Enchiladas

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 1 can Black Beans
  • 2 Zucchinis
  • 1 Sweet Onion
  • 2 cups Spinach
  • 1 Garlic Clove
  • 1 tbsp Taco Seasoning
  • 1/3 cup Cilantro
  • 1 Jalapeno
  • 2 Radishes
  • 1/4 Vegan Cream Cheese My favorite brand is Miyokos.
  • 1 jar Enchilada Sauce Siete Green Enchilada Sauce is my favorite.
  • Salt & Pepper
  • 1 tbsp Avocado Oil
  • 1 Package Tortillas My favorite are the Siete Almond Flour Torillas.


  • Preheat oven to 400 degrees.
  • Make the enchilada filling: In a large skillet, heat avocado oil over medium heat. Add the onion and a pinch of salt and cook until the onion is soft, about 5 minutes. Add the zucchini, garlic, black beans, taco seasoning, and spinach and cook until the zucchini is tender. (I like to leave a little bit of the onion and cilantro out to use as a topping at the end.
  • Spread a 1⁄2 cup of the enchilada sauce on the bottom of a 9 × 13-inch baking dish. Fill each tortilla with about 1⁄2 cup of the enchilada filling. Roll the tortillas and place them seam-side down in the baking dish. Pour the remaining 1 cup enchilada over the enchiladas, down the middle.
  • Bake for 20 minutes.
  • Top with the diced red onion, radishes, avocado, cilantro, and jalapeño, if using.

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