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Quick Vegan Enchiladas

Quick Vegan Enchiladas

Loma Linda Taco Filling stores nicely on your pantry shelf, and is an easy protein source for many different entrees. This recipe makes a great lunch!

Makes 12 enchiladas.


  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 small onion
  • 1 jalapeño chili pepper
  • 1 (10 oz) can enchilada sauce
  • 1-2 Tbsp vegetable oil
  • 12 medium corn tortillas
  • 1 (10 oz) package Loma Linda Taco Filling
  • 2 oz vegan melting cheese


  1. Seed the bell peppers, removing membranes. Slice them in thin strips. Slice the onion in thin strips.
  2. Cut the jalapeño in half lengthwise. Remove membranes and seeds. Cut in fine slivers.
  3. Mix the peppers, onions and jalapeños together and set aside.
  4. Preheat oven to 350 degrees F. Spread 2 Tbsp of the enchilada sauce over the bottom of an 11 x 7 x 2 inch (or larger) baking dish.
  5. Place the remainder of the enchilada sauce in a shallow dish. (I use a small pie plate.)
  6. In a small skillet, heat a few drops of the vegetable oil on medium setting.
  7. Add 1 corn tortilla and cook about 30 seconds. Turn over and cook another 20 seconds.
  8. Place hot tortilla in the enchilada sauce. Coat top and bottom.
  9. Transfer tortilla to a platter or other work surface. Spoon 2 rounded tablespoons of the taco filling into the center of the tortilla in a strip. Top with a generous amount of the pepper mixture.
  10. Roll the tortilla, folding edges over one another. Place filled tortilla, seam side down, in the baking dish.
  11. Repeat until all the remaining tortillas are filled and placed close together in the baking dish. Sprinkle the top with vegan cheese.
  12. Bake 15 minutes, uncovered. Serve hot.

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