vegan enchiladas

Easy Vegan Enchiladas with tofu, spinach, and black beans, topped with a rich and flavorful red enchilada sauce and avocado. Healthy, packed with protein, and gluten free. Simple, freezer-friendly, and absolutely delicious!

Vegan Enchiladas

firm tofu (drained,

salt

turmeric

black pepper

cayenne pepper

olive oil

jalapeno peppers

red bell pepper (cored, seeded, and diced)

yellow onion ((or 1/2 large onion) finely diced)

nutritional yeast (optional)

black beans ((15 ounces) rinsed and drained)

spinach ((10 ounces) thawed and pressed dry)

red enchilada sauce

corn tortillas

For serving: your favorite mix of fresh cilantro

Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.

Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.

Heat the 2 tablespoons oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.

Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven.

Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant "meat", black beans, and vegan cheese sauce.&nbsp;

The Best Vegan Enchiladas

water

all purpose flour (| gluten-free if needed)

chili powder

garlic powder

cumin

tomato paste

vegetable broth

apple cider vinegar

riced cauliflower (| 1/2 medium head cauliflower)

mushrooms (| 1/2 package, or 4-5 mushrooms)

walnuts

vegetable broth, more if needed

smoked paprika

onion powder

soy sauce (| tamari

salt,

black beans, drained and rinsed

Recipe Vegan Nacho Cheese Sauce

12-15 corn tortillas

cilantro

Make a 1/2 recipe of&nbsp;Nacho Cheese Sauce. Set aside.

Measure and add all the dry ingredients to a small bowl (flour, chili powder, garlic powder, cumin and salt). Have the tomato paste and vegetable broth ready and nearby.

In a medium pot over medium heat, warm the water. Once warm, pour in the flour/spice mixture and whisk constantly for about a minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly.

Bring to a boil, then simmer for 5 minutes, whisking often to remove lumps. It should thicken a bit. Remove from heat, and whisk in the vinegar. Taste and add more salt as needed. Set aside.

Make the Enchilada Sauce:

If using whole cauliflower, wash, chop off the florets and place them in a food processor. Pulse, creating rice. Add 2 cups of cauliflower rice to a large pan on the stove.&nbsp;

Add the mushrooms and walnuts to the food processor, and pulse until they are a similar consistency as the cauliflower. Don't over process. Add to the pan with the cauliflower.

Turn the heat to medium-high, and pour in the vegetable broth (2 tablespoons), spices and soy sauce. Stir to combine. Continue to cook for 10-15 minutes, stirring frequently. Add salt to taste, and remove from heat. Stir in the black beans.

Make the Taco "Meat":

Preheat oven to 375 degrees F. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch casserole dish.

Wrap 5 tortillas at a time in a damp paper towel, and microwave for 30 seconds to 1 minute to soften. This will make them much easier to roll.

Fill each tortilla with a scoop of "meat" and a spoonful of cheese sauce. Roll and place into the prepared pan. Repeat until all the tortillas are used. Pour the rest of the enchilada sauce on top, then pour the rest of the cheese on top of the red sauce.&nbsp;

Bake, uncovered, for 20-25 minutes, until bubbly. Top with chopped cilantro and serve hot.

Assemble the Enchiladas:

https://content.jwplatform.com/videos/pxfsU2M0.mp4

Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant “meat”, black beans, and vegan cheese sauce.

Easy vegan black bean enchiladas with spinach and sweet corn. Smothered in the most amazing homemade enchilada sauce!

Black Bean Spinach Enchiladas

all-purpose flour (I use GF all-purpose)

Salt/pepper

black beans

corn (I used frozen, thawed)

baby spinach

green onions (thinly sliced)

cilantro (chopped)

vegan cheese shreds (or sub nutritional yeast to taste)

flour tortillas (or GF tortillas or corn tortillas)

In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder.&nbsp;Cook 1 minute, whisking.

Whisk in broth, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

MAKE THE SAUCE:

Sauté the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.

In a large bowl, combine black beans, 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.

Preheat oven to 375°F (190°C).

In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.

Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.

MAKE THE ENCHILADAS:

Farmers Market Veggie Enchiladas- with black beans and your choice of veggies (like sweet potato, red bell pepper and corn)and Homemade 5 Minute Enchilada Sauce! Or try Roasted Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable!

Vegetarian Enchiladas 

onion diced

garlic cloves, rough chopped

red bell pepper diced

yam,

coriander

oregano

enchilada sauce (or store-bought)

x 8-inch whole wheat tortillas

cheese

Garnishes: sour cream, avocado, pickled red onions and hot sauce.

If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.

Make the filling

Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.

Grease a 9 x 13 baking dish

. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.

Assemble your Enchiladas

 Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.

Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.

Very tasty had to use butternut squash instead of yam but it worked out perfect. The home made sauce is what I think made this taste so good.

Delicious enchiladas and left me feeling full and satisfied. The sauce came together quickly and was simple to make. I was able to make the entire recipe without leaving my home, used all my pantry staples and fresh veggies I had in my fridge. Excellent dish and I would definitely make it again.

My first time making enchiladas and these were a hit! The flavors are great.  I used zucchini because it is what I had and would use it the next time also.

https://content.jwplatform.com/videos/cZY5rXwh.mp4

Vegetarian Enchiladas with black beans and farmers market veggies. Easy, healthy and full of delicious Mexican Flavors! Vegan and Gluten-free adaptable! Serve this with Mexican Slaw!

Vegetarian Enchiladas Video 

Roasted Butternut Enchiladas with Quick Mole Sauce - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. Seve with Mexican Slaw! Vegan Adaptable!

Butternut Enchiladas with Quick Mole Sauce 

butternut, pumpkin, acorn

oil, salt and pepper

black beans, rinsed, drained

queso

6-8 x 7 inch corn tortillas

Garnish- cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream

tomato sauce

garlic

½ an onion- rough diced

soy sauce

chipotle chilies

tsp chili powder

tsp cumin

½ tsp salt and Pepper, more to taste

sesame tahini paste or peanut butter

chocolate

Peel and dice winter squash into ¾ inch cubes. Place on a parchment lined sheet pan and drizzle with oil, generous salt and pepper, Stir and roast in the hot oven for 15 minutes, and feel free to broil for just a minute or two to get them crispy.

Make the QUICK Mole Sauce

Place all the ingredients ( EXCEPT CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a small pot, bring to a simmer over medium heat, cover (it will splatter) and cook 7-8 minutes over medium low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple if necessary (some chocolate is sweeter than others). Turn heat off and set aside.

In a 9 x 13 greased baking dish, brush a third of the quick mole sauce, coating the bottom.

Warm the tortillas (place in the oven, fry in a skillet, microwave, grill over a stovetop gas flame) to make them soft and pliable, then stack them.

Gather your ingredients: crumbled queso (or jack cheese,  drained rinsed black beans, roasted butternut squash and begin assembling the enchiladas.

Fill each tortilla with 2-3 tablespoons crumbled queso, ¼ cup butternut squash and ⅛ cup black beans. Roll and place seam side down in the baking dish over the mole sauce.When you have filled the baking dish, brush a generous amount of mole sauce all over the top of the enchiladas, saving any extra for touching up later.

Cover with foil and bake at 375F for 20-25 minutes. Uncover, and bake for 5-10 more minutes, adding extra mole sauce, if necessary. Pull from oven, sprinkle with more crumbled queso (if you want) toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro and serve with a dollop of sour cream.

Wow! I found this recipe on TheKitchn yesterday, and with leftover black beans, tomato sauce, roasted sweet potatoes  and even a small chunk of dark chocolate already in the house, this was a GENIOUS way to finish the leftovers. What a great and delicious recipe, and vegetarian to boot! I couldn't get chipotles, but the chef at my deli counter said I could just add smoked paprika to chilies to get the right smokey flavor r- which worked. Thank you so much!

I found your blog by pure chance and I thought i can hardly be surprised by vegeterian/vegan recipes...however,Im bliwn awayby your imaginationand knowledge of different cusines!Keep goung and I cannot wait to check out all your recipes(only have seen one page!!!).Greeting from England:)

Delicious recipe! I just made this tonight and it was great! I used goat feta inside and topped with soft goat cheese. Love this! Will definitely make it again. Thank you!

So amazing and easy! Thank you for all your great recipes

Wonderful! These were a big hit indeed.   I will keep this in my holiday favourites!  The mole sauce is easy and delicious.  I did spend more than 20 minutes on prep time and I am fast!   But doing your own squash, beans and mole are well worth it.  Thanks!

These Enchiladas are delicious! I made them for my (non-vegetarian) family on Thanksgiving and they loved them! Thanks for the recipe!

Really good! My husband and I devoured it - a bit too spicy for the kids, I’ll maybe make a chipotle-free half for them next time. So good! Thanks!

I'm going to make this tonight and I'm looking forward to it.  Can you tell me what the portion size is? Are the 245 calories for 1 enchilada?

This mole recipe is nothing short of wizardry.  Have made it twice now to use in various ways.  Even better the next day or after simmering a while longer.

This was DELICIOUS! Definitely will make again. It went very well with frozen corn, pan “roasted” in a bit of coconut oil.
Unfortunately we only had small corn tortillas. I arranged them in U shapes in the pan, as many as would fit, and filled them. It turned out perfectly well with them being open on top.

What percentage of dark chocolate do you recommend? There are so many options.

They turned out really good!  I actually had a bar of 70% dark chocolate in the pantry.  I just wasn't sure if the sauce was supposed to be a little sweet. Also, I used smoked goat cheese, instead of queso fresco, as my store didn't have it. Really a good addition to the slightly smoky mole.

My husband says these tasted like they were from a restaurant and that they had to be added to the rotation. Reviews don't get much better than that around here! These were so delicious and fun to make. we only had small tortillas so it made a LOT. They refrigerated and re-heated very nicely. They definitely have a kick! (we made ours with peanut butter, btw)

On to the next feasting at home recipe to try and most likely love!

So good! This won over some committed carnivores at my house. It's comfort food without the over-stuffed feeling. We ate it with your Mexican Slaw and avocado. Thanks for another winner, Sylvia! Your site is my inspiration!

(Oops, I accidentally left this review for a different recipe, so I'm posting it again here)

Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer’s cheese and a little grated white cheddar.

For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can’t tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious!

I served it w/ sour cream mixed w/ lime juice &amp; zest, this added a little brightness to counterbalance the rich flavors.

Thanks Sylvia for another great recipe!

Tasty and easy to make.  The only thing I would do differenty next time is omit the tahini, it felt out of place to me and also made the sauce a little too thick.

SOOO GOOD! We made a few modifications for our toddler - whole wheat tortillas instead of corn, no chipotles or adobo sauce, extra cheese. Will definitely make again!!

Oh my gosh, I loved everything about this recipe... The squash was a nice change from heavier yams in similar recipes. The mole was perfectly balanced and so flavorful. And the leftovers tasted amazing heated up the next day too. Thank you!

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It’s filling, serves lots of leftover and is bursting with flavour!

Slow Cooker Quinoa Enchilada Casserole

vegetable broth ((540 milliliters))

quinoa ((270 grams))

black beans, drained and rinsed ((425 grams))

corn kernels, drained and rinsed ((418 grams))

enchilada sauce ((150 milliliters))

green bell pepper ((roughly 100 grams))

red bell pepper ((roughly 100 grams))

medium onion (chopped OR ½ large red onion (100 grams))

garlic (minced)

sea salt

cumin powder

juice of 1 large lime (about 1 ½ tablespoons)

mozzarella cheese shreds (or a mix if you like)

TO GARNISH: chopped parsley (chopped tomatoes, vegan sour cream)

Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.

Set the slow cooker to HIGH for 2 to 2 ½ hours. I've made it both ways, and it just depends on your individual slow cooker.

When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.

When the casserole is ready, serve  with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!

These vegan enchiladas are over the top delicious! Stuffed with black beans and guacamole, they're doused in a zesty homemade red enchilada sauce.

Vegan Enchiladas (Best Ever!) 

Homemade Red Enchilada Sauce

portobello mushroom caps

red onion

orange bell pepper

black beans,

paprika

lime juice

vegetable broth (leftover

guacamole (homemade

flour tortillas

For the garnish: cilantro

sour cream

Preheat the oven to 400 degrees Fahrenheit. 

Start the Enchilada Sauce (or for quicker prep, make it the night before). 

Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper. 

In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce. 

Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. 

If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.

Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center (see the photo). Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce.

Bake for 5 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)

This entire quinoa enchilada skillet dish is done from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious &amp; flavorful family-friendly dish!

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Top 18 vegan enchiladas recipes from across the web

The most viewed vegan enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Enchiladas

The Best Vegan Enchiladas

Black Bean Spinach Enchiladas

Vegetarian Enchiladas

Butternut Enchiladas with Quick Mol...

Slow Cooker Quinoa Enchilada Casser...

Vegan Enchiladas (Best Ever!)

30-Minute Quinoa Enchilada Skillet

Vegan Potato Enchiladas (Enchiladas...

Vegan Jackfruit Enchiladas Verde

Vegetarian Enchiladas

Slow Cooker Enchiladas

Vegan Enchiladas Mineras

Easy Vegan Sweet Potato Black Bean ...

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The most viewed vegan enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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