Veggie Vegan Enchiladas
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These Loaded Veggie Vegan Enchiladas are an absolute favorite in our house! This vegan enchiladas recipe is deliciously seasoned mushrooms, bell pepper, onion, jalapeño, refried beans and cheese rolled up in warm tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. They’re SO EASY to throw together and an amazing vegan meal that everyone will love! You’ll never even miss the meat in this dish!
We’ve entered that cold and perpetually dreary season here in Portland. This will be my second winter here and I still can’t get over HOW. MUCH. IT. RAINS. I’m not a huge fan of the rain.
BUT, I am a huge fan of these vegan enchiladas (smooth transition, I know)…
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.
There are many different vegan enchilada recipes online, but these are seriously the best I’ve tried! 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! I’ve made these veggie enchiladas so many times and they NEVER ever get old!
Ingredients for Vegan Enchiladas
This easy vegan enchiladas recipe is made with easy-to-find, nourishing ingredients. Not only is there no meat in this recipe, but there’s also no dairy (if you use non dairy cheese), which makes this recipe completely vegan. To make vegan enchiladas here’s what you’ll need:
- Olive oil. Just a bit for cooking down the veggies.
- Veggies. The veggie mix for this recipe includes mushrooms, bell pepper, onion, jalapeño and garlic. It’s a tasty combo!
- Spices. We’re seasoning the veggies with cumin, oregano and salt & pepper for amazing flavor.
- Beans. I love to use refried beans in my enchilada recipes because of the added fiber and protein. It also makes the enchiladas melt in your mouth delicious! If you prefer, you can use black beans instead.
- Corn tortillas. I like to use corn tortillas when I make enchiladas (which also keeps this recipe gluten free), but feel free to use flour tortillas if you’d like.
- Cheese. I used non dairy cheese, but any favorite variety works. There’s no need to use a ton of cheese in this recipe; thanks to the creamy beans and tasty enchilada sauce.
- Enchilada sauce. I highly recommend my homemade enchilada sauce for this enchilada recipe. Making homemade enchilada sauce is really very easy. It’s made mostly with just tomato sauce, broth and spices. You’ll never want store-bought again!
How to Make Vegan Enchiladas
- Enchilada sauce. I suggest making the enchilada sauce HOMEMADE and doing so a day or more in advance. This isn’t vital to the recipe, but it will be one less step when it comes time to prepare the enchiladas. Store-bought enchilada sauce works great too! That’s what I used when remaking this for the video (NOT gonna lie).
- Cook veggies. Once you have your enchilada sauce, this recipe is 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, jalapeño, and garlic.
- Assemble enchiladas. When the veggies are cooked down, it’s time to stuff the tortillas with the beans, veggies and 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. Once all of the tortillas are in the pan, just top with the enchilada sauce and then with the remaining vegan cheese.
- Bake. All that’s left to do now is pop your dish 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!!
Tips for Preparing Enchiladas
- Corn tortillas can be a pain to work with and often break. To avoid this, I suggest microwaving your tortillas for about 30 seconds to soften them. You can also wrap 4 to 5 tortillas at a time in a damp paper towel to make them more pliable. No more breaks and cracks that can occur when you roll them!
- Fill the tortillas with just 2 tablespoons of the veggie mixture, 2 tablespoons of beans and a small amount of cheese, so that they can easily be rolled up and stay together.
- Be sure to place the stuffed tortillas seam-side down, so that the filling stays inside. Then, place them tightly next to each other in your dish to help them stay together.
- This vegan enchilada recipe is not very spicy and more on the mild side. For a kick of heat, you can add 1/4 to 1/2 teaspoon cayenne pepper to the spice blend and/or you can add spicy green chilies to the veggie mixture.
Customize Your Vegan Enchiladas
These enchiladas are SO good as-is, but feel free to get creative with your ingredients!
- Toppings. Add any favorite toppings to your enchiladas for an extra boost of flavor. We love these with a dollop of nondairy sour cream and diced avocado.
- Veggies. Other veggies would work great in these enchiladas. Use any favorites or anything you have available, such as diced tomatoes, zucchini or even spinach.
- Grains. Bulk these up by adding about 1/2 to 1 cup of cooked rice or quinoa to the filling. You may want to increase the amount of spices used as well.
Make-Ahead & Storage Tips
- Make-ahead. Assemble these enchiladas up to about one day ahead, before you plan to cook them. Simply, cover and store them in the refrigerator until you’re ready to bake and eat. You will probably need to bake them about 10-15 minutes longer, due to them being cold.
- Leftovers. Vegan enchiladas store beautifully! Place any leftovers in an airtight container and refrigerate. They will keep fresh for about 5 days.
- To reheat. Rewarm in the microwave or pop them in the oven for about 10 minutes.
- Freeze. Enchiladas do freeze well! They will keep well in an airtight container for up to 3 months. You can either freeze the whole pan of enchiladas or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350ºF for 45 minutes or until warmed through.
More vegan dinner recipes you’ll love:
- Jackfruit Enchiladas
- Tofu Tikka Masala
- Spicy Tofu Burritos
- Vegan Lentil Soup
- One Pot Taco Pasta
- Vegan Meatloaf
As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).
See how to make these Vegan Enchiladas here:
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
- 8–12 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)
- 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.
- In a skillet oven medium heat, heat the oil. Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes.
- Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the heat.
- 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.
- Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.
- Bake for 30 minutes. Let cool slightly and ENJOY!
*I used Daiya cheddar cheese in the photos and Violife in the video
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: vegan dinner
- Method: baking
- Cuisine: American
- Serving Size: 3 enchiladas with cheese
- Calories: 450
- Sugar: 11.1 g
- Sodium: 1064.4 mg
- Fat: 18.3 g
- Carbohydrates: 64.9 g
- Protein: 12.5 g
- Cholesterol: 0 mg
Keywords: vegan enchiladas, vegetarian enchilada recipe, vegan dinner recipe