Best Vegan Enchiladas Recipe
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This vegan enchiladas recipe comes together in just 30 minutes! Enjoy the hearty, savory goodness of the classic comfort food using wholesome ingredients.
If you’ve had enchiladas, you know nothing satisfies the soul and fills the stomach quite like the savory tortilla dish.
But did you know you can give it a vegan twist without losing its signature comfort factor?
From the beans and lentils to the veggies, enchilada sauce, and cheese, everything in these tortilla rolls of happiness goes perfectly together.
Even better, they’re ready to satisfy you in just 30 minutes!
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You can veganize and add an exciting twist to comforting Mexican-inspired dishes! You’ll understand what I mean by this when you try black bean enchilada casserole and vegan tortilla soup.
Why You’ll Love This Easy Vegan Enchiladas Recipe
- This vegan enchiladas recipe only takes 30 minutes. You won’t even need to cook any of the components!
- Savory and cheesy with just the right kick from warming spices, these vegan enchiladas make it easy to enjoy eating vegetables.
- You can make the veggie enchiladas in advance for a quick weeknight dinner.
Ingredients And Substitutions
Black beans – Pinto beans will also work well for these hearty and healthy vegan enchiladas.
Lentils – Got extra time? Use cooked brown lentils! Since they hold their shape well after cooking, they’ll lend a satisfying texture to plant based enchiladas.
Corn kernels, tomato, and red onion – For heartier veggie enchiladas, bulk them up with sweet potatoes, spinach, and cooked quinoa.
Vegan cheddar cheese and pepper jack cheese – Feel free to use any dairy-free cheese shreds you like. And don’t forget to top the vegetable enchiladas with Mexican-style vegan cheese!
Paprika, cumin, chili powder, salt, and black pepper – The seasonings are up to you, but these tried-and-tested ones are a great place to start.
Enchilada sauce – You can use store-bought or homemade enchilada sauce, whichever is the most convenient for you.
Flour tortillas – Perfectly pliable for rolling, flour tortillas make this vegan enchiladas recipe hassle-free.
Green onions, fresh cilantro, avocado, and lime – Keep scrolling for even more topping ideas!
Tips For Making This Recipe
Add Vegan Taco Meat
For meatier plant based enchiladas, skip the store-bought vegan meat and make your own vegan taco meat from scratch! Just process cauliflower, mushrooms, and walnuts and cook the mixture in soy sauce and whatever additional spices you like.
More Toppings to Try
Make this vegan enchiladas recipe your own by adding different toppings, such as vegan sour cream, avocado cream sauce, fire-roasted salsa, or vegan cheese sauce!
Storage Tips
Store your leftover enchiladas in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. You can reheat the frozen enchiladas in the oven at 350ºF until warmed through.
Vegan Enchilada Recipe FAQs
Is enchilada sauce vegan?
It’s usually vegan since the sauce base is essentially made from tomatoes, spices, and chili peppers. However, if you’re using a store-bought sauce, check the ingredients to be sure.
Can I use corn tortillas for the enchiladas instead of flour tortillas?
Of course! You can use corn tortillas for this vegan enchiladas recipe. Just note that they won’t be as pliable as flour tortillas.
How to make corn tortillas roll better?
Corn tortillas can sometimes feel too stiff to roll. To make them easier to work with, wrap them in damp paper towels and then microwave them for about 20 seconds before rolling the enchiladas.
What is the best way to roll an enchilada?
Add the filling down the middle of a tortilla, fold one side over, and then the other to make a wrap. To keep them from falling apart, place the enchiladas seam-side down on the pan and arrange them close to each other.
Should you bake enchiladas covered?
No. However, if you prefer them softer, you can bake these vegan enchiladas covered with foil for the first 10 minutes and uncovered for the final 10 minutes.
More Delicious Mexican-Inspired Vegan Dishes
- Vegan Street Corn Salad
- Sofritas
- Crispy Black Bean Sweet Potato Baked Burritos
- Vegan Nachos
- Vegan Totchos
I found this recipe for Three Easy Vegan Wraps that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Enchiladas Recipe
Equipment
Ingredients
- 1 16-oz can black beans, rinsed and drained
- 1 cup corn kernels
- 2/3 cup lentils, rinsed and drained
- 1 medium tomato, diced
- ½ red onion, diced
- 5 oz vegan cheddar cheese, shredded
- 5 oz vegan pepper jack cheese, shredded
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 1/2 cups enchilada sauce, divided
- 8 to 10 flour tortillas
- 4 oz Mexican-style vegan cheese for topping
Optional garnishes:
- Green onions, sliced
- Fresh cilantro, chopped
- Avocado, sliced
- Lime wedges
Instructions
- Preheat the oven to 375°F.
- Spread 1 cup of enchilada sauce to the bottom of a 9 x 13 baking dish.
- Combine the beans, corn, lentils, tomato, onion, cheese shreds, seasonings, and 1/2 cup of enchilada sauce in a bowl.
- Add about 1/2 cup of the mixture to each tortilla and roll tightly.
- Place the tortillas in the prepared baking dish.
- Pour over the remaining 1 cup of enchilada sauce and top with Mexican blend vegan cheese.
- Bake for 20 minutes or until the cheese is melted and golden.
- Serve with your preferred garnishes. Enjoy!
Notes
- For meatier plant based enchiladas, skip the store-bought vegan meat and make your own vegan taco meat from scratch! Just process cauliflower, mushrooms, and walnuts and cook the mixture in soy sauce and whatever additional spices you like.
- Make this vegan enchiladas recipe your own by adding different toppings, such as vegan sour cream, avocado cream sauce, fire-roasted salsa, or vegan cheese sauce!
- Store your leftover enchiladas in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. You can reheat the frozen enchiladas in the oven at 350ºF until warmed through.
Silly question…the recipe is calling for dry lentils, correct?
Hi Melissa, you can use both canned and dry lentils. If you choose dry, just cook them first.
I recently made the Vegan Enchiladas from this recipe and they were fantastic! The flavors were rich and satisfying, and the filling was perfectly spiced. It’s a great plant-based twist on a classic dish. The recipe was easy to follow and the end result was a delicious, comforting meal that was a hit with everyone at the table. Definitely a new favorite!
Thank you for sharing your experience, Cheryl! We’re absolutely delighted to hear that the Vegan Enchiladas were a hit and have become a new favorite for you. It’s wonderful to know that the flavors were rich and satisfying, and that the filling met your expectations with just the right amount of spice. We’re especially thrilled that the recipe was easy for you to follow and resulted in a delicious, comforting meal that everyone at the table enjoyed. Your feedback is invaluable and greatly appreciated by us and our community. Thanks again for taking the time to let us know!
Warm wishes,
The HFHL Team