These Loaded Veggie Vegan Enchiladas are an absolute favorite in our house! They’re SO EASY to throw together and an amazing vegan meal that everyone will love! You’d never even miss the meat in this dish :D

enchiladas on a plate with a bit taken out

It’s finally starting to get COLD cold in the Portland area. We even got snow today (quite a bit of it actually) but luckily it’s not SO cold that any of it stuck to the ground. I’m not a huge fan of snow 😼

I am, however, a HUGE fan of enchiladas….

cheesy enchiladas in a casserole dish with one being scooped out

To stay warm, we’re eating lots of comfort food that’s simultaneously packed with lots of nutrient rich veggies AND covered in a bit of vegan cheese as well as this yummy homemade enchilada sauce.

This is actually a recipe from a few years ago that I’m giving a slight refresh. It’s overall staying the same but I cleaned the recipe up a bit (the way in which it was written, not the actually recipe…it was already pretty great :D). I’ve made these enchiladas so many times and they NEVER ever get old!

ingredients for homemade enchiladas

I suggest making the enchilada sauce HOMEMADE and doing so a day or more in advance. This isn’t vital to the recipe or anything but it just makes everything a bit easier. Store bought is legit fine as well :) That’s what I used when remaking this for the video (NOT gonna lie).

After that, it’s just a matter of sautéing all of the veggies and then assembling everything together.

You could pretty much use any veggies that you want in this one. I went with mushrooms, red pepper, onion, jalapeno, and garlic.

Then you just stuff the tortillas with the beans and the veggies and top with a bit of vegan cheese before rolling the enchiladas up and placing them face down in the casserole pan. Full disclaimer: flour tortillas are less likely to tear BUT I really prefer corn tortillas for my enchiladas. Either will work just fine.

Veggie VEGAN Enchiladas- this enchilada recipe is packed with flavor and nutritous veggies and SURE to please the whole family!

Corn tortillas can be a pain to work with and often break. To avoid this, I suggest microwaving your tortillas for about a minute to soften them. This helps prevent the breaks and cracks that inevitable occur when you roll them.

Once all of the tortillas are in the pan, just top with the enchilada sauce and then with the remaining vegan cheese.

enchiladas with sauce on top before they've been baked

All that’s left to do now is pop it in the oven for 30 minutes and then you can enjoy the BEST damn Vegan Enchiladas that you’ve EVER had!! :) Seriously, I’m in LOVE with these and can’t wait for you to try them out!!

Casserole dish with freshly baked enchiladas and cilantro leaves sprinkled on top

See how to make these Vegan Enchiladas here:

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Vegan Veggie Enchiladas

  • Author: Food with Feeling
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


These Vegan enchiladas are LOADED with veggies and simple to make! Everyone will love these and no one will even miss the meat :)



  • 2 tablespoons of olive oil
  • 8 ounces of mushrooms, sliced
  • 1 bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 jalapeño, de-seeded and diced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of dried oregano
  • 1/4 teaspoon of ground black pepper
  • 1/2 teaspoon of salt
  • 812 corn tortillas, depending on size and how much you stuff them
  • 16 ounces of refried beans or black beans (I used and prefer refried beans for this recipe)
  • optional: 1 cup of non dairy cheese*
  • 10z (about 1 1/4 cups) of enchilada sauce (store bought or homemade)


  1. Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.
  2. In a skillet oven medium heat, heat the oil. Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes.
  3. Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the heat.
  4. Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients are used up.
  5. Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.
  6. Bake for 30 minutes. Let cool slightly and ENJOY!


*I used Daiya cheddar cheese in the photos and Violife in the video

  • Category: vegan dinner
  • Method: baking
  • Cuisine: American

Keywords: vegan enchiladas, vegetarian enchilada recipe, vegan dinner recipe