High-Protein Vegan Enchiladas with Black Beans & Lentils

Black beans, lentils, and quinoa come together in these flavor-loaded vegan enchiladas, drenched in savory enchilada sauce and topped with a creamy cashew cheese sauce.

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These high-protein vegan enchiladas have a hearty filling made with seasoned onions and peppers, black beans, lentils, and quinoa, all wrapped in whole-grain tortillas and smothered in enchilada sauce. Our homemade cashew cheese sauce goes over the top before they head into the oven.

Two enchiladas have 26 grams of protein and 22 grams of fiber, making this an especially filling plant-based dinner. They’re great for weeknight meals and meal prep, and we love them topped with our Fresh Pico de Gallo and served with baked whole-grain tortilla chips.

What Makes These Enchiladas Stand Out

Minimally Processed Ingredients: We try to keep things pretty simple when it comes to ingredients. Look for an enchilada sauce made with simple, minimally processed ingredients, or make your own if you have a favorite recipe. You can also skip the oil altogether and just add a splash of water to the pan as needed.

Completely Vegan: This dish is meat-free and dairy-free. Black beans, lentils, and quinoa make the filling hearty and satisfying, and the creamy cashew cheese sauce is honestly one of our favorite parts. If you’re a sauce person like we are, double it and add a little inside each enchilada before rolling them up.

Rich in Fiber & Protein: The black beans, lentils, and quinoa pack a nice punch of plant-based protein and fiber into this meal. Two enchiladas have 26 grams of protein and 22 grams of fiber, so this is one of those dinners that actually keeps you full.

What’s Inside These Vegan Enchiladas

Black Beans: Black beans add protein and plenty of fiber to the filling, but we also love the texture they give these enchiladas. They’re hearty enough to make the filling satisfying without needing a meat substitute.

Lentils: Lentils are another easy way to add plant-based protein, fiber, iron, and other nutrients. Their mild flavor works really well here because they soak up the seasonings and enchilada sauce without taking over the dish.

Quinoa: Quinoa gives the filling a little more texture while adding both protein and fiber. It’s also a complete protein, meaning it provides all nine essential amino acids.

Onion and Garlic: Onion and garlic are the start of the filling and add a lot of flavor before the beans, lentils, and quinoa ever hit the pan. We cook them with the peppers and seasonings to build the base for everything else.

How to Make High-Protein Vegan Enchiladas

See the full recipe card with measurements and instructions below.

What You’ll Need

Filling Ingredients:

• olive or avocado oil (or water to prevent sticking)
• brown or green lentils (canned or cooked)
• black beans (canned)
• quinoa
• red onion
• red bell pepper
• garlic cloves
• cumin
• chili powder
• smoked paprika
• salt & pepper
• fresh lime juice
• enchilada sauce

For Assembly:

• whole grain flour or corn tortillas
• cilantro
• green onions

Cashew Cheese Sauce:

• raw cashews
• vegetable broth
• garlic clove
• fresh lime juice
• cumin
• chili paste
• nutritional yeast
• salt & pepper

Make the Filling:

1. Preheat oven to 375℉ (190℃) and grease a large 9×13 inch casserole dish.
   
2. Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté until softened. Add the garlic, cumin, chili powder, smoked paprika, salt, and pepper, and cook until fragrant.
   
3. Stir in the lentils, black beans, quinoa, and lime juice. Add ⅓ cup enchilada sauce and heat through. Taste and adjust the seasonings, adding more salt, pepper, cumin, or chili powder if desired.

Assemble & Bake:

1. Spread a thin layer of enchilada sauce over the bottom of the casserole dish. Spoon the filling into each tortilla, roll it up, and place it seam-side down in the dish.

2. Pour the remaining enchilada sauce over the top.

3. Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes.

Make Cashew Cheesy Sauce:

1. During the last 10 minutes of baking, blend all of the cashew cheese sauce ingredients in a high-speed blender. The sauce will be very thin at this point.

2. Pour the sauce into a saucepan and warm over medium heat, stirring constantly, until it thickens. Remove from the heat and set aside.

Serve:

1. Pour the cashew cheesy sauce over the enchiladas. Serve topped with cilantro and green onion.

Recipe Tips & Storage

Storage: Keep these stored in an airtight container in the refrigerator for up to four days. To freeze, store each enchilada individually in freezer-safe storage bags. Thaw in the refrigerator overnight, or defrost in the microwave. Reheat the enchiladas in the oven or microwave.

Tips:

• Lentil Options: If canned lentils are not readily available, you can cook lentils a day ahead. Use about ½-¾ cup dry brown or green lentils to make 1½ cups cooked.
• Make Ahead: Chop the onion and bell pepper, prepare the lentils (if needed), and make the quinoa a day ahead to save time in the kitchen. The cashew cheesy sauce can be blended a day ahead and heated up right before it is poured over the enchiladas.
• Turn up the Heat: Make it spicier by throwing some chopped jalapeños or red pepper flakes into the filling mix. Top with sliced jalapeños and hot sauce before serving.
• Tortilla Options: Use soft taco-sized whole grain flour tortillas, or use small corn tortillas. Because corn tortillas tend to be on the smaller side, it will likely take twice as many. You can even create a casserole-style dish by layering flat corn tortillas with the enchilada filling, rather than rolling them up.
• Extra Cheesy: To make this cheesier, you can use vegan cheddar cheese or extra cashew cheese sauce inside each enchilada (just double the sauce ingredients). Sprinkle vegan cheddar cheese on top before baking, or sprinkle it with nutritional yeast.