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Enchiladas verdes super rápidas

Easy vegan green enchiladas

This recipe for Vegan enchiladas verdes is so straightforward to make. These enchiladas can be made with whatever you want or whatever you have in the fridge as leftovers. You could use quinoa, farro, lentils, navy beans, etc. These enchiladas are delicious and moist and amazing.
4.60 de 5 votos
Prep Time 15 mins
Cook Time 20 mins
0 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 301 kcal


  • Baking dish
  • Mixing bowl


  • 1 ½ cup of salsa verde
  • 1 ½ cup cooked brown rice
  • 1 ½ cup cooked black beans or any other that you prefer
  • 1 large handful of green leaves spinach, kale or mixture of the two
  • ½ cup of pumpkin seeds
  • 8-12 corn tortillas

To serve

  • 5 thinly sliced ​​radishes
  • 1 medium avocado in squares
  • ½ cup chopped cilantro
  • 3 scallions, white and green parts


  • Pre-heat the oven to 350ºF.
  • Prepare the green sauce as you like or follow this recipe.
  • Put two or three tablespoons of sauce in the bottom of a baking dish.
  • In a large bowl put the rice, beans, green leaves, pumpkin seeds and about half a cup of sauce. Mix well.
  • Heat the corn tortillas until pliable.
  • Fill each tortilla with two or three tablespoons of this mixture, roll it up and put it in the oven dish with sauce, with the fold of the tortilla facing down.
  • When finished, put the rest of the sauce in the center of the enchiladas, cover and put in the oven for 20 minutes or until the enchiladas are hot and the sauce has changed color.
  • Remove from the oven and finish with slices of radish, cilantro, scallion, and avocado.
  • Serve immediately.


Salsa verde recipe:
  • 5-7 tomatillos depending on the size without peel and rinsed
  • 1 cup cilantro, leaves, and stems
  • 1-2 serrano chili peppers
  • 1 / 4-1 / 2 cup of roughly chopped white onion
  • 1/2 teaspoon of salt
  1. Put the blender the tomatillos, the cilantro, the chile serrano, the salt and a quarter cup of chopped onion. Blend until everything is well integrated, taste and adjust. 


Serving: 1servingCalories: 301kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 443mgPotassium: 655mgFiber: 10gSugar: 4gVitamin A: 957IUVitamin C: 9mgCalcium: 64mgIron: 3mg
Keyword mexican vegan enchiladas


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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