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

These vegan enchiladas are significantly scrumptious. Each time I make them, my husband Jack and I battle during the last one. For context, Jack may be the world’s largest cheese lover. If he’s going after cheese-less enchiladas, you already know 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 crimson enchilada sauce and selfmade vegan nacho cheese. Earlier than serving, I sprinkle garnishes like jalapeños, radishes, and avocado on high.

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

Tips on how to Make Vegan Enchiladas

Able to make vegan enchiladas? You could find the entire recipe on the backside of this publish, however for now, I’ll offer you an summary of the way it goes.

Components

Get began with these easy elements:

Corn tortillas – Use 100% corn tortillas for those who want this recipe to be gluten-free. If not, I like to recommend utilizing tortillas produced from a mixture of corn and wheat flour. They’ve the fantastic taste of corn tortillas however the pliability of flour tortillas, which makes them nice for rolling.
Pink enchilada sauce – I really like my selfmade 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 produced from entire meals, plant-based elements 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.
Additional-virgin olive oil – For sautéing the veggies.
Recent lime juice – Squeeze it over the enchiladas for a pop of vibrant taste.
Recent garnishes – Assume cilantro, jalapeños, radishes, avocado, and/or diced crimson 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 under.

First, make the vegan cheese.

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

Subsequent, make the mushroom filling.

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

Assemble the enchiladas.

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

Fill every tortilla with slightly 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 sides of the tortillas uncovered.

Cowl the enchiladas and bake for quarter-hour at 400°F. Uncover and bake till the naked edges of the tortillas are frivolously 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. Prime with recent garnishes and squeeze with lime juice earlier than digging in!

Tips on how to 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!

I don’t advocate freezing these enchiladas, because the vegan cheese can separate when it thaws. Should you’d nonetheless prefer to freeze them, regulate the recipe as follows:

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

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

What to Serve with Vegan Enchiladas

These vegan enchiladas are a satisfying meal on their very own. However for those who’re searching for a facet dish to go together with them, you’ll be able to’t go improper with any of those recipes:

Get pleasure from!

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

Vegan Enchiladas

Prep Time: 20 minutes minutes

Cook dinner Time: 40 minutes minutes

Complete Time: 1 hour hr

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 crimson 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.

1 recipe Vegan Cheese, ready with 1 tablespoon pickled jalapeños1 tablespoon extra-virgin olive oil, plus extra for the baking dish½ medium white onion, thinly sliced1 poblano pepper, stemmed, seeded, and chopped8 ounces cremini mushrooms, stemmed and sliced1 teaspoon chili powder½ teaspoon floor cumin½ teaspoon sea salt3 garlic cloves, chopped1 cup cooked black beans, drained and rinsed1½ cups store-bought or selfmade enchilada sauce8 corn tortillas, warmed* (we like a corn/flour combine for simple meeting)Lime wedges, for serving

Topping Choices

Diced or sliced avocadoSliced jalapeño or serrano peppersThinly sliced radishesDiced crimson onionChopped recent cilantro

Cook dinner ModeStop your display 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. Cook dinner for five minutes, stirring sometimes. Add the garlic and cook 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 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 sides of the tortillas dry. Cowl and bake for quarter-hour. Uncover and bake for 10 to twenty minutes, or till the sides of the tortillas are frivolously crisp.

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

*Observe: 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.