Picture this: warm, soft tortillas stuffed with a savory vegetable filling, smothered in a rich, homemade enchilada sauce, and baked until bubbly and golden. These Vegan Enchiladas are a comfort food dream—dairy-free, meat-free, and bursting with bold Mexican flavors that’ll have everyone coming back for seconds!
Why You’ll Love These Vegan Enchiladas:
✔️ Loaded with Flavor – Spiced veggies wrapped in soft tortillas and drenched in a rich enchilada sauce.
✔️ Completely Vegan – No dairy or meat, just wholesome plant-based goodness.
✔️ Customizable – Use your favorite veggies, beans, or plant-based protein.
✔️ Meal Prep-Friendly – Make ahead and bake when you’re ready.
✔️ Family Favorite – Even non-vegans will love these cheesy, saucy enchiladas!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes🛒 Ingredients You’ll Need:
🌯 For the Filling:
- 1 tbsp Olive Oil (for sautéing)
- 1 cup Black Beans (or pinto beans, drained & rinsed)
- 1 cup Corn Kernels (fresh, canned, or frozen)
- 1 cup Bell Peppers (chopped – any color!)
- ½ cup Red Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tsp Ground Cumin
- 1 tsp Chili Powder (adjust to taste)
- ½ tsp Smoked Paprika
- Salt & Pepper (to taste)
- 1 cup Dairy-Free Cheese (optional, for extra creaminess)
🍅 For the Enchilada Sauce:
- 2 cups Tomato Sauce (or passata)
- 1 tbsp Tomato Paste (for richness)
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- ½ tsp Oregano
- Salt (to taste)
- 1 tbsp Lime Juice (for a zesty kick)
🌮 For Assembly:
- 8 Small Tortillas (corn or flour)
- ½ cup Vegan Cheese (for topping)
- Fresh Cilantro (chopped, for garnish)
- Sliced Avocado (optional, for serving)
How to Make Vegan Enchiladas:
1️⃣ Prepare the Filling:
- Heat olive oil in a pan over medium heat.
- Add onions, bell peppers, and garlic. Sauté until soft (about 5 minutes).
- Stir in beans, corn, cumin, chili powder, paprika, salt, and pepper. Cook for 3-4 minutes. Remove from heat.
2️⃣ Make the Enchilada Sauce:
- In a saucepan, combine tomato sauce, tomato paste, cumin, chili powder, oregano, and salt.
- Simmer on low for 5 minutes, stirring occasionally.
- Stir in lime juice for a tangy twist.
3️⃣ Assemble the Enchiladas:
- Preheat the oven to 375°F (190°C).
- Spread 3 tbsp of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the veggie mixture, sprinkle with vegan cheese (if using), and roll them tightly.
- Place the enchiladas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, ensuring they are well-covered.
- Sprinkle with vegan cheese for a melty finish.
4️⃣ Bake & Serve:
- Cover with foil and bake for 20 minutes.
- Uncover and bake for 10 more minutes until bubbly and golden.
- Garnish with fresh cilantro and sliced avocado.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesPro Tips for Perfect Vegan Enchiladas:
✅ Spice Level Control – Adjust the chili powder to your heat preference.
✅ Protein Boost – Add crumbled tofu or vegan ground meat for a heartier filling.
✅ Make-Ahead – Assemble in advance, refrigerate, and bake when ready.
✅ Freezer-Friendly – Freeze assembled (unbaked) enchiladas for up to 3 months.
A Fiesta in Every Bite – Try These Vegan Enchiladas Today!
Whether it’s a weeknight dinner or a weekend feast, these vegan enchiladas are guaranteed to satisfy your cravings. Each bite is a blend of creamy, savory, and spicy goodness—making plant-based eating a delicious adventure!