Protein Monster Vegan Enchiladas

Protein powerhouse enchiladas with an amazing homemade sauce! Each enchilada boasts a whopping 20 grams of plant-based protein (all from non-soy sources!)

I love that each enchilada is 20 grams of protein, all from non-soy sources. (Or even more if you use sprouted grain tortillas!) The ingredient list is much longer than most of my recipes, but I promise it’s not as complicated as it looks. I couldn’t resist including the recipe for our favorite homemade enchilada sauce so you can really take these to the next level. 😉


  • 1 onion
  • 1 red bell pepper
  • 15 oz. can black beans
  • 15 oz. can garbanzo beans
  • 1/2 cup hemp hearts (I use this brand)
  • 1/3 cup nutritional yeast (I use this brand)
  • 3 roma tomatoes
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • Salt to taste
  • 6 large tortillas
  • Optional: spinach, chipotle, garlic

For the enchilada sauce:

  • 3 cups organic low sodium vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup all purpose flour (or gluten-free flour)
  • 2 Tbsp. olive oil
  • 2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • Salt/pepper
  • Optional: cayenne pepper, ground chipotle, smoked paprika, etc.



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


  1. Preheat oven to 350.
  2. Dice onion and bell pepper.
  3. In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
  4. Meanwhile, dice tomatoes. Rinse and drain beans.
  5. 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.
  6. In a lightly sprayed 9×13 baking dish, cover the bottom with a thin layer of enchilada sauce.
  7. Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
  8. Place all 6 rolled enchiladas in baking dish and top with remaining sauce.
  9. Bake for about 25 minutes.
  10. Serve topped with avocado, cilantro, hemp hearts, nutritional yeast, etc.


  • For gluten-free: use gf all-purpose flour, and gf tortillas.
  • Feel free to add spinach/kale, chipotle, or garlic to the enchilada mixture!