Vegan and gluten free recipes from my family to yours
If you’re craving a delicious, comforting meal that’s both vegan and gluten-free, these salsa verde enchiladas are just what you need! Filled with black beans, rice, and smothered in a tangy salsa verde, they’re a perfect combination of flavor and wholesome goodness. Whether you’re following a plant-based lifestyle or just looking for a tasty, lighter option, these enchiladas are sure to satisfy everyone around the table. They’re simple to make, packed with all the right ingredients, and make for a meal everyone will want to come back to. Ready to make your weeknight dinners a little more exciting? These enchiladas will be your new go-to!
✓ Bursting with Flavor
Enjoy the zesty, tangy kick of salsa verde paired with a medley of fresh herbs and spices that make every bite unforgettable.
✓ 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.
✓ Easy-to-Follow
With a straightforward process and accessible ingredients, even kitchen novices can whip up these enchiladas with confidence. No complicated techniques here!
✓ 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
Whether it’s a weeknight dinner, a weekend gathering, or a special celebration, these enchiladas are versatile enough to fit any dining scenario.
✓ Balanced Meal in a Wrap
Each enchilada combines the satisfying heartiness of plant-based proteins with the goodness of nutrient-dense vegetables, ensuring a well-rounded meal that leaves you energized.
Give it a try and check off all these points as you savor each delicious, wholesome bite. Happy cooking!
Step 1. Cook the Rice and Beans – Start by cooking your rice and black beans. I love using my Instant Pot for this! If you don’t have one yet, I highly recommend getting one—it really makes meal prep a breeze. For the Instant Pot, spray the liner with cooking oil, then add:
Step 2. Mix 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. Place the rolled tortillas seam side down in the prepared pan. Repeat until all tortillas are filled.
Step 5. Add More Salsa Verde and Cheese – Pour the second jar of salsa verde over the top of the enchiladas and sprinkle with vegan shredded cheese.
Step 6. Bake – Pop the enchiladas into the oven at 350°F for 20-25 minutes, or until they’re bubbly and the cheese is melted.
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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