Recipe Vegan Enchilada Recipe Jam Packed With Whole Grains

May 05, 2022

Article by

Ana-Marie Klizs, Bluebird Kisses

This enchilada recipe is completely vegan using whole ingredients like black beans, bell peppers and zucchini. You wrap up all the goodness in sprouted whole wheat Spinach Tortillas. Lastly you pour the magic enchilada sauce overtop and bake the enchiladas until soft and warm. They’re perfection. One of our favourite family meals for sure and the enchiladas make the perfect leftovers for the days ahead.

Ana-Maria is a mom to three and wife to one very tall red-headed man, as well as the blogger behind Bluebird Kisses, which she now runs full time after leaving her job as an IT Security Consultant. Food – growing it, learning about it, and experimenting with recipes – is one of her biggest hobbies. If she’s not cooking then she’s working out, running, homeschooling and hanging out with her high energy boys.

Recipe Details

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  • 1 package Silver Hills Sprouted Bakery Organic Spinach Tortillas
  • 1 cup cooked rice (variety of your choice)
  • 1 can (398 ml / 14 fl oz) black beans , drained and rinsed (I used low-sodium beans)
  • 1 zucchini , washed and sliced
  • 1 red onion , sliced
  • 1 can (398 ml / 14 fl oz) tomato sauce
  • 2 Tbsp nutritional yeast
  • 2 Tbsp olive oil extra virgin
  • 1 Tbsp taco spice
  • 1 tsp dried oregano
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • to taste salt and pepper


  • cilantro (optional)
  • avocado (optional but encouraged!)
  • corn (optional but encouraged!)


  1. Preheat your oven to 350°F.
  2. Sauté the peppers, onions, and zucchini with olive oil, nutritional yeast and salt and pepper and set aside once soft.
  3. In the same pan heat up a little more olive oil and mix the beans with the rice and taco seasoning, then set aside.
  4. In a saucepan heat up the tomato sauce with oregano, chili powder, cinnamon and salt and pepper.
  5. Now it’s time to assemble! Take one spinach and tortilla wrap and add a little rice mix and veggies. Wrap tight and place seam down in a large rimmed baking tray.
  6. Once all your enchiladas are wrapped and placed in the tray, pour sauce over and bake for 15 – 20 minutes until warm.
  7. Serve with all the toppings. Enjoy!

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