These vegan enchiladas are seriously delicious. Whenever I make them, my husband Jack and I fight over the last one. For context, Jack might be the world’s biggest cheese lover. If he’s going after cheese-less enchiladas, you know they have to be good. The filling here is a hearty mixture of mushrooms, peppers, and black beans. I roll it up in corn tortillas and then smother them with red enchilada sauce and homemade vegan nacho cheese. Before serving, I sprinkle garnishes like jalapeños, radishes, and avocado on top. This vegan enchiladas recipe is comforting, but also fresh. The rich enchilada sauce and vegan cheese create an incredible contrast with the fresh veggies. Try it the next time you’re craving something healthy, filling, and flavorful—it won’t disappoint!
How to Make Vegan Enchiladas
Ready to make vegan enchiladas? You can find the complete recipe at the bottom of this post, but for now, I’ll give you an overview of how it goes.
Ingredients
Get started with these simple ingredients:
Corn tortillas – Use 100% corn tortillas if you need this recipe to be gluten-free. If not, I recommend using tortillas made from a mix of corn and wheat flour. They have the wonderful flavor of corn tortillas but the pliability of flour tortillas, which makes them great for rolling. Red enchilada sauce – I love my homemade enchilada sauce in this recipe! Get ahead by making it a day or two in advance. Alternatively, use store-bought vegan enchilada sauce to streamline this recipe. Vegan cheese – This creamy, tangy sauce tastes like cheddar cheese, but it’s made from whole foods, plant-based ingredients like cashews, sweet potatoes, and nutritional yeast. Onion and garlic – They add savory flavor to the enchilada filling. Mushrooms, poblano peppers, and black beans – They make the filling hearty and satisfying. Chili powder and cumin – They add warm, earthy flavor to the filling mixture. Extra-virgin olive oil – For sautéing the veggies. Fresh lime juice – Squeeze it over the enchiladas for a pop of bright flavor. Fresh garnishes – Think cilantro, jalapeños, radishes, avocado, and/or diced red onion. They offer a refreshing contrast to the comforting enchiladas! And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
First, make the vegan cheese.
The first step in this recipe is making the vegan cheese. If you like, get ahead by prepping it a day or two in advance. Note that it will thicken in the fridge. You’ll likely need to add water to thin it to a creamy, drizzleable texture before assembling the enchiladas.
Next, make the mushroom filling.
Sauté the onions, peppers, and mushrooms until soft, seasoning them with the garlic and spices partway through the cooking time. Stir in the black beans.
Assemble the enchiladas.
Spread 1/2 cup enchilada sauce at the bottom of a 9×13-inch baking dish. Fill each tortilla with a little nacho cheese and some of the veggie filling. Roll tightly to close and place seam side down in the prepared pan. Pour the remaining enchilada sauce down the middle of the enchiladas, leaving the edges of the tortillas exposed. Cover the enchiladas and bake for 15 minutes at 400°F. Uncover and bake until the bare edges of the tortillas are lightly crisp, 10 to 20 more minutes. Loosen the cheese sauce with water as needed to reach a creamy, drizzleable consistency. Pour 1/2 cup down the center of the enchiladas. Top with fresh garnishes and squeeze with lime juice before digging in!
How to Store and Freeze
Store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat nicely in the microwave or oven! These enchiladas also freeze well. After baking, top them with the cheese sauce and allow them to cool to room temperature. Cover tightly with foil or plastic wrap and freeze for up to 3 months. Allow the frozen enchiladas to thaw overnight in the fridge. Reheat them, covered, in a 350°F oven or warm them in the microwave.
What to Serve with Vegan Enchiladas
These vegan enchiladas are a satisfying meal on their own. But if you’re looking for a side dish to go with them, you can’t go wrong with any of these recipes:
Refried beans Cilantro lime rice Spanish rice Mexican street corn salad
Enjoy! Want more vegan Mexican-inspired recipes? Try these vegan tacos, vegan burritos, or this burrito bowl next!
