Vegan & Gluten-Free Salsa Verde Enchiladas: A Flavorful, Feel-Good Meal
If you’re looking for a delicious and easy vegan and gluten-free dinner, these salsa verde enchiladas are a must-try! They’re naturally gluten-free, packed with plant-based protein from black beans and rice, and smothered in a flavorful, tangy salsa verde. This is the kind of comfort food that hits the spot without weighing you down. Whether you’re living a plant-based lifestyle or just want a healthy weeknight dinner, these enchiladas are a total crowd-pleaser. They come together quickly, use simple ingredients, and taste amazing. Add this to your list of go-to vegan and gluten-free recipes—you’re going to love how easy and satisfying they are!
Why You Will Love our Vegan and Gluten Free Salsa Verde Enchiladas:
✓ Simple ingredients, big flavor
No need to overcomplicate things—just wholesome filling and a jar of salsa verde come together for a dish that tastes like you spent hours in the kitchen.
✓ Inclusive & Nutritious
This recipe is 100% vegan and gluten-free, ensuring that everyone—from those with dietary restrictions to those simply seeking a healthy meal—can indulge without compromise.
✓ Beginner Friendly
No need to be a kitchen pro for this recipe! If you can roll up a tortilla and pour on some sauce, you’re golden.
✓ Customizable Goodness
Love experimenting? You can easily swap or add ingredients (like your favorite veggies or beans) to tailor the recipe to your taste and nutritional needs.
✓ Perfect for Any Occasion
Quick enough for a busy weeknight, but tasty enough to bring to a potluck or serve when company is over.
✓ Balanced Meal in a Wrap
With protein-packed beans, satisfying rice, and all that flavorful salsa, these enchiladas are the kind of meal that’ll stick with you—in the best way.
Give it a try and check off all these points as you savor each delicious, wholesome bite. Happy cooking!
Top Tip
Don’t skip the second jar of salsa verde on top—it keeps everything extra saucy and flavorful while baking. Trust me, that extra layer makes all the difference in every bite!
Ingredients Needed
- Rice: Any variety works, but I prefer organic long grain white rice. I like to make mine in the Instant Pot ahead of time, which is great for meal planning and saving time on busy weeknights.
- Black Beans: Make sure to rinse and drain them before using.
- Vegan Mexican or Cheddar-Style Shreds: Adds a cheesy, melty texture.
- Salsa Verde: You can use store-bought jars or make your own for an extra personal touch!
- Gluten-Free and Vegan Tortillas: Your favorite brand or homemade will do!
- Onion Powder
- Pepper
- Salt
How to Make Salsa Verde Enchiladas
Step 1: Cook the Rice and Beans
Start by cooking your rice and black beans. I love using my Instant Pot for this—it makes things so much easier!
In your pot or Instant Pot, add:
- rice
- can of black beans (drained and rinsed)
- water
- A pinch of salt
If you’re using the Instant Pot, spray the liner with a little cooking oil first to keep things from sticking. Cook on the rice setting or manual for about 12 minutes. If you’re using the stovetop, just bring it to a boil, then simmer until the rice is tender and the water is absorbed.
Step 2:Mix in the Salsa Verde
Once the rice and beans are done, pour in 1 jar of salsa verde and stir everything together.
Step 3 :Prepare the pan
Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Step 4: Assemble the enchiladas
Scoop about ½ cup of the rice and bean mixture into each tortilla and roll them up. Then, place the rolled tortillas seam side down in the prepared pan and repeat until all tortillas are filled.
Step 5: Top It Off
Pour your second jar of salsa verde over the top of the rolled enchiladas. Once that’s done, sprinkle on some vegan shredded cheese—as much or as little as you like.
Step 6: Bake
Bake at 350°F for 20 to 25 minutes, or until everything’s bubbly and the cheese is melted to perfection.
Step 7: Let cool
Let the enchiladas sit for about 10 minutes to cool down a bit.
Step 8: Serve and Enjoy!
Top with fresh avocado, lettuce shreds, or even a dollop of vegan sour cream if you like. The toppings are totally up to you! Serve, enjoy, and let the compliments roll in!
These enchiladas are a fun, flavorful, and satisfying meal that’s sure to become a favorite in your household!
Looking for other Mexican inspired dishes? Check out these delicious recipes!
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Vegan and Gluten Free Salsa Verde Enchiladas
These Vegan and Gluten-Free Salsa Verde Enchiladas are the perfect weeknight dinner! Made with black beans, rice, and a zesty green salsa, this easy plant-based recipe is packed with flavor and wholesome ingredients. Whether you’re looking for a comforting gluten-free meal, a healthy family dinner, or a delicious meatless option, these enchiladas check all the boxes. Simple to make, allergy-friendly, and totally satisfying—this is one vegan enchilada recipe you’ll want to make again and again!
Ingredients
- 2 cups uncooked long grain white rice
- 3 cups water
- 16 oz. salsa
- (2) 15 oz. black beans (canned-rinsed and drained)
- dash salt and pepper
- 8 oz. vegan cheddar or mexican style shreds
- 2 packs gluten free and vegan tortillas
- chopped avocado
- vegan sour cream
- shredded lettuce
Instructions
- Preheat oven to 350 F
- Spray instant pot liner with cooking oil.
- Rinse and drain white rice as well as 2 cans of black beans and pour into instant pot with water.
- Stir together rice and beans and add onion powder, salt, and pepper.
- Once instant pot beeps. Continue to let rice and beans sit for an additional 10 minutes.
- Carefully release any excess pressure in instant pot by releasing the valve.
- Stir in 1 jar of salsa verde.
- Spray 9 x 13 dish with cooking spray.
- Scoop rice and bean mixture into tortillas.
- Fold and put tortilla seam side down in pan.
- Continue until all tortillas are used and/ or pan in full.
- Pour additional salsa verde jar on top of enchiladas.
- Top with vegan Mexican shreds
- Bake for 20-25 minutes.
- Let cool for 5 minutes and serve. Enjoy!
