Home Fitness Vegan Enchiladas Recipe – Love and Lemons

Vegan Enchiladas Recipe – Love and Lemons

Vegan Enchiladas Recipe – Love and Lemons

These vegan enchiladas are a hearty, flavorful plant-based mostly dinner! They’re smothered with purple 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 battle during the last one. For context, Jack may be the world’s greatest cheese lover. If he’s going after cheese-much less enchiladas, you understand they should be good.

The filling here’s a hearty combination of mushrooms, peppers, and black beans. I roll it up in corn tortillas and then smother them with purple enchilada sauce and home made vegan nacho cheese. Earlier than serving, I sprinkle garnishes like jalapeños, radishes, and avocado on prime.

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

Vegan enchiladas ingredients

Find out how to Make Vegan Enchiladas

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


Get began with these easy substances:

  • Corn tortillas – Use 100% corn tortillas should you want this recipe to be gluten-free. If not, I like to recommend utilizing tortillas comprised of 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.
  • Crimson enchilada sauce – I really like my home made enchilada sauce on this recipe! Get forward by making it a day or two upfront. Alternatively, use retailer-purchased vegan enchilada sauce to streamline this recipe.
  • Vegan cheese – This creamy, tangy sauce tastes like cheddar cheese, but it surely’s comprised of complete meals, plant-based mostly substances 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 purple onion. They provide a refreshing distinction to the comforting enchiladas!
  • And sea salt – To make all of the flavors pop!

Discover the entire recipe with measurements beneath.

Mushroom, poblano, and black bean filling in skillet

First, make the vegan cheese.

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

For those who’re making home made enchilada sauce, prep it alongside the vegan nacho cheese. You may also make it forward! It retains effectively 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 half cup enchilada sauce on the backside of a 9×13-inch baking dish.

Fill every tortilla with somewhat nacho cheese and a number 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 grow to be rather more pliable and simpler to work with!

Cowl the enchiladas and bake for 15 minutes at 400°F. Uncover and bake till the naked edges of the tortillas are calmly crisp, 10 to 20 extra minutes.

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

Find out how to Retailer and Freeze

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

I don’t suggest freezing these enchiladas, because the vegan cheese can separate when it thaws. For those who’d nonetheless prefer to freeze them, modify the recipe as follows:

  1. Don’t make the vegan cheese if you’re first prepping the enchiladas.
  2. Fill the tortillas with JUST the veggie and bean combination.
  3. Assemble within the baking dish with the enchilada sauce.
  4. Cowl and retailer within the freezer for as much as Three months.

Enable the frozen enchiladas to thaw in a single day within the fridge, and then bake in line with the recipe. Make the vegan cheese whereas the enchiladas bake, and serve with it on prime.

Vegan enchiladas recipe

What to Serve with Vegan Enchiladas

These vegan enchiladas are a satisfying meal on their very own. However should you’re on the lookout for a facet dish to go along with them, you’ll be able to’t go mistaken with any of those recipes:

Get pleasure from!

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

Vegan Enchiladas

Prep Time: 20 minutes

Prepare dinner Time: 40 minutes

Complete Time: 1 hour

Serves 4

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

Stop 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 line 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. Prepare dinner for five minutes, stirring often. Add the garlic and cook dinner, stirring, for Three 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 cook 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 15 minutes. Uncover and bake for 10 to 20 minutes, or till the perimeters of the tortillas are calmly crisp.

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

*Be aware: 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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