These vegan enchiladas are a hearty, flavorful plant-based dinner! They’re smothered with pink enchilada sauce and full of veggies and black beans.

Vegan enchiladas

These vegan enchiladas are severely scrumptious. Every time I make them, my husband Jack and I struggle over the past one. For context, Jack is perhaps the world’s greatest cheese lover. If he’s going after cheese-much less enchiladas, they must be good.

The filling here’s a hearty combination of mushrooms, peppers, and black beans. I roll it up in corn tortillas after which smother them with pink enchilada sauce and do-it-yourself vegan nacho cheese. Earlier than serving, I sprinkle garnishes like jalapeños, radishes, and avocado on high.

This vegan enchiladas recipe is reassuring, but in addition contemporary. The wealthy enchilada sauce and vegan cheese create an unimaginable distinction with the contemporary veggies. Attempt it the following time you’re craving one thing wholesome, filling, and flavorful—it received’t disappoint!

Vegan enchiladas ingredients

How you can Make Vegan Enchiladas

Able to make vegan enchiladas? Yow will discover the whole recipe on the backside of this submit, however for now, I’ll provide you with an summary of the way it goes.


Get began with these easy components:

  • Corn tortillas – Use 100% corn tortillas if you happen to want this recipe to be gluten-free. If not, I like to recommend utilizing tortillas constructed from a mixture of corn and wheat flour. They’ve the great taste of corn tortillas however the pliability of flour tortillas, which makes them nice for rolling.
  • Pink enchilada sauce – I like my do-it-yourself enchilada sauce on this recipe! Get forward by making it a day or two upfront. Alternatively, use store-bought vegan enchilada sauce to streamline this recipe.
  • Vegan cheese – This creamy, tangy sauce tastes like cheddar cheese, nevertheless it’s constructed from entire meals, plant-based components like cashews, candy potatoes, and dietary yeast.
  • Onion and garlic – They add savory taste to the enchilada filling.
  • Mushrooms, poblano peppers, and black beans – They make the filling hearty and satisfying.
  • Chili powder and cumin – They add heat, earthy taste to the filling combination.
  • Further-virgin olive oil – For sautéing the veggies.
  • Recent lime juice – Squeeze it over the enchiladas for a pop of vivid taste.
  • Recent garnishes – Suppose cilantro, jalapeños, radishes, avocado, and/or diced pink onion. They provide a refreshing distinction to the comforting enchiladas!
  • And sea salt – To make all of the flavors pop!

Discover the whole recipe with measurements under.

Mushroom, poblano, and black bean filling in skillet

First, make the vegan cheese.

Step one on this recipe is making the vegan cheese. In the event you like, get forward by prepping it a day or two upfront. Word that it’ll thicken within the fridge. You’ll possible want so as to add water to skinny it to a creamy, drizzleable texture earlier than assembling the enchiladas.

In the event you’re making do-it-yourself enchilada sauce, prep it alongside the vegan nacho cheese. You may also make it forward! It retains nicely in an hermetic container within the fridge for as much as 5 days.

Subsequent, make the mushroom filling.

Sauté the onions, peppers, and mushrooms till tender, seasoning them with the garlic and spices partway by the cooking time. Stir within the black beans.

Assembling and arranging enchiladas in baking dish

Assemble the enchiladas.

Unfold 1/2 cup enchilada sauce on the backside of a 9×13-inch baking dish.

Fill every tortilla with a bit nacho cheese and a few of the veggie filling. Roll tightly to shut and place seam facet down within the ready pan. Pour the remaining enchilada sauce down the center of the enchiladas, leaving the perimeters of the tortillas uncovered.

Recipe Tip

Are your tortillas too stiff to roll? Wrap them in a kitchen towel or damp paper towels and microwave for 20 seconds. They’ll turn out to be far more pliable and simpler to work with!

Cowl the enchiladas and bake for quarter-hour at 400°F. Uncover and bake till the naked edges of the tortillas are calmly crisp, 10 to twenty extra minutes.

Loosen the cheese sauce with water as wanted to succeed in a creamy, drizzleable consistency. Pour 1/2 cup down the middle of the enchiladas. High with contemporary garnishes and squeeze with lime juice earlier than digging in!

How you can Retailer and Freeze

Retailer leftovers in an hermetic container within the fridge for as much as 4 days. They reheat properly within the microwave or oven!

These enchiladas additionally freeze nicely. After baking, high them with the cheese sauce and permit them to chill to room temperature. Cowl tightly with foil or plastic wrap and freeze for as much as 3 months.

Enable the frozen enchiladas to thaw in a single day within the fridge. Reheat them, lined, in a 350°F oven or heat them within the microwave.

Vegan enchiladas recipe

What to Serve with Vegan Enchiladas

These vegan enchiladas are a satisfying meal on their very own. However if you happen to’re searching for a facet dish to go along with them, you may’t go improper with any of those recipes:

Take pleasure in!

Need extra vegan Mexican-inspired recipes? Attempt these vegan tacos, vegan burritos, or this burrito bowl subsequent!

Vegan Enchiladas

Prep Time: 20 minutes

Cook dinner Time: 40 minutes

Complete Time: 1 hour

Serves 4

These vegan enchiladas are a scrumptious, wholesome plant-based meal! They’ve a flavorful veggie and black bean filling and are topped with pink enchilada sauce and creamy vegan cheese. Get forward by making the vegan cheese and enchilada sauce a day or two upfront. Retailer-bought sauce works too.

Topping Choices

  • Diced or sliced avocado
  • Sliced jalapeño or serrano peppers
  • Thinly sliced radishes
  • Diced pink onion
  • Chopped contemporary cilantro

Forestall your display screen from going darkish

  • Preheat the oven to 400°F and oil a 9×13-inch baking dish.

  • Put together the vegan cheese in accordance with this recipe, including 1 tablespoon pickled jalapeños for warmth. Add water as wanted to succeed in a creamy, drizzleable consistency.
  • In a big skillet, warmth the olive oil over medium warmth. Add the onion, poblano, and mushrooms. Stir, then add the chili powder, cumin, and salt. Cook dinner for five minutes, stirring sometimes. Add the garlic and prepare dinner, stirring, for 3 minutes, or till the greens are tender. If the pan turns into dry, add water as wanted, 1 tablespoon at a time, and proceed to prepare dinner till the greens are tender. Stir within the black beans and take away from the warmth.

  • Evenly unfold a heaping ½ cup of the enchilada sauce within the ready baking dish. Fill every tortilla with a heaping tablespoon of the vegan cheese and a heaping ¼ cup of the veggie filling. Roll the tortillas and place them seam facet down within the baking dish. Pour the remaining 1 cup enchilada sauce over the enchiladas, down the center, leaving the perimeters of the tortillas dry. Cowl and bake for quarter-hour. Uncover and bake for 10 to twenty minutes, or till the perimeters of the tortillas are calmly crisp.

  • If the vegan cheese sauce has thickened, stir in a bit water to loosen it. Pour ½ cup down the center of the enchiladas. Garnish with desired toppings and serve with lime wedges for squeezing.

*Word: Heat the tortillas for 20 seconds within the microwave, wrapped in damp paper towels, or warmth for 10 minutes within the oven, wrapped in aluminum foil.

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