best vegan enchiladas

This delicious vegan enchilada recipe is a healthy take on a traditional comfort food that your family will love!

Easy Vegan Enchiladas

olive oil

block tempeh

onion (chopped)

garlic (minced)

black beans

cumin

paprika

liquid smoke (optional)

less-sodium soy sauce

Salt

vegan cheese (divided)

flour tortillas

enchilada sauce (See notes

For Serving: shredded lettuce, salsa,

In a large skillet, heat the olive oil over medium heat

While the oil is heating, prepare the tempeh mixture. If you have a food processor, rip the block of tempeh into smaller chunks and place it in your food processor. Pulse the tempeh until it is the size of ground beef. If you don&#x27;t have a food processor, just cut or crumble the tempeh into small pieces.

Once the oil is hot, add in the chopped onion and sauté until translucent.

Add in the minced garlic and tempeh and cook until the tempeh starts to brown.

Add in the drain and rinsed black beans as well as the spices and stir to combine. Lastly pour over the soy sauce and liquid smoke and stir again to make sure all the tempeh and black beans have been well seasoned.

Taste the mixture and add more salt or spices to taste.

Preheat your oven to 350 °F and start assembling the enchiladas. Pour about ½-1 cup of enchilada sauce over the bottom of a 9x13 inch baking dish and spread it out to coat the bottom of the dish.

Place a tortilla flat on a clean surface and spread a spoonful of the tempeh/bean mixture across the tortilla. Next sprinkle over a small handful of the shredded vegan cheese. Roll up the tortilla and place it seam-side down into your prepared baking dish. Continue this process until all 8 tortillas have been filled and placed in the dish. You&#x27;ll want to use about 1 cup of the shredded vegan cheese, or more as needed.

Pour over the remaining enchilada sauce and spread it evenly over the tortillas. Sprinkle the top of the enchiladas with the remaining 1/2 cup of shredded vegan cheese.

Bake the enchiladas uncovered for about 20 minutes.

Serve warm with your favorite toppings such as shredded lettuce, salsa, vegan cashew sour cream, guacamole, cilantro, etc.

Store leftovers in an airtight container for a few days.

The BEST EVER Vegan Enchiladas! made with an easy ‘meaty’ filling, black beans, homemade enchilada sauce and vegan cheese sauce! Authentic tasting and totally mouthwatering!

Best Ever Vegan Enchiladas With Homemade Enchilada Sauce

corn tortillas (6 inch) or 8 flour tortillas (8 inch)

raw cashews

yeast

white vinegar

vegan butter

miso, I use Shiro Miso

salt

garlic salt (not powder)

all purpose flour

water

Better Than Bouillon No Chicken Soup Base

masa flour (corn flour)

tomato paste

Ancho Chili powder

Chili powder

garlic

onion

Gardein Beefless Ground

(19 oz) (540 grams) black beans,

(127 grams) chopped green chilies

Better than Bouillon No Beef Soup Base

enchilada sauce

Pico de Gallo (highly recommended)

chopped cilantro

For the Vegan Cheese Sauce

 Add the cashews to a small bowl and cover with boiling water from your kettle. Soak for 5 minutes, drain and add to you Nutra Bullet or high speed blender. Add in the rest of cheese sauce ingredients and blend until smooth. Set aside.

For the Enchilada Sauce

In a small bowl combine the Chili Powder, Ancho Chili powder, cumin, granulated onion and garlic, masa flour and salt, set aside.

Heat the vegan butter in a medium sized sauce pot over medium heat. Once melted add the flour and whisk together for one minute. Add in the seasonings you set aside and stir to combine. Cook for one minute while stirring. Gradually add in the water, whisking continuously to remove any lumps.

Add in the remaining ingredients. Bring to a boil on medium heat, whisking constantly for a couple of minutes until slightly thickened. Remove from heat. (It thickens more as it cools)

For the Enchilada Filling

In a large non stick skillet add onions, oil and a pinch of salt and pepper. Sauté over medium heat for 5 minutes until softening and browning a bit.

Add the frozen Gardein beefless ground and cook for 4-5 minutes until defrosted and browning a bit. Turn down heat to medium low if necessary.

Add the black beans, canned green chilies and the rest of ingredients and stir to combine. Cook for a couple of minutes or so until heated through and the filling has a good consistency. Taste for seasonings and add salt and pepper if necessary.

To assemble the Enchiladas

Spread 1/3 cup of sauce evenly on the bottom of a 9x13 casserole dish (I use my lasagna dish). Set aside

Using tongs or your fingers dip a corn tortilla in the hot enchilada sauce (skip this step if using flour tortillas), this will make the tortillas pliable for rolling. Let the excess sauce drip off. Place the tortilla on a cutting board or large plate. Spread 1/3 cup of the filling down the middle of tortilla and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Add any remaining filling to the ends of the baking dish. (If corn tortillas aren’t rolling properly wrap a few at a time in a dish cloth, heat in microwave for 30 seconds or so then proceed to dip them).

Evenly pour the remaining enchilada sauce over the rolled tortillas. Followed by the cheese sauce.

Cover and bake for 20 minutes. Uncover and broil for 2-4 minutes to thicken and slightly brown the cheese. Watch carefully so it doesn’t burn! Cool for a few minutes on counter. Enjoy! This recipe makes 12 corn enchiladas or 8 flour enchiladas. For step by step photos see post above.

Serve with Pico de Gallo (highly recommended), chopped cilantro and lime wedges. Chopped avocado or guacamole and vegan sour cream are also great additions! Delicious along side Mexican rice and refried black beans or pinto beans.

So good!! The vegan meat filling tasted just like beef!

We shared these on the weekend and they were such a hit

Delicious! Next time I will take your advice and double the enchilada sauce. Was by far the best one I've made and I've made a few. Also love your burrito recipe. Thank you for the great recipes

Can you make prepare this ahead and then  cook it from frozen? If so, how long and what temp? Thanks!

Hi! I made this recipe and it was delicious, but there is a problem with printing it from the print button, as googleadservices cuts off a portion of the recipe at the bottom.  It negates the value of being able to print the recipe out.  Is there any way to fix that?  Thanks!  It would be much easier to follow along with a printed one, instead of my ipad, which locks up after so many minutes.

Wow wow wow!!! Made these with impossible meat. Could not tell they were vegan and probably one of the best enchiladas I’ve ever made. That sauce is gold! Thanks a bunch!

Wow! This was amazing. I used regular flour, subbed regular chili powder for the ancho, and used vegetable broth instead of the water/boullion. Time consuming, but SO good.

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Top 2 best vegan enchiladas recipes from across the web

The most viewed best vegan enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegan Enchiladas

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