Name: Vegan Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 recipe Vegan Cheese, prepared with 1 tablespoon pickled jalapeños; 1 tablespoon extra-virgin olive oil, plus more for the baking dish; ½ medium white onion, thinly sliced; 1 poblano pepper, stemmed, seeded, and chopped; 8 ounces cremini mushrooms, stemmed and sliced; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon sea salt; 3 garlic cloves, chopped; 1 cup cooked black beans, drained and rinsed; 1½ cups enchilada sauce (store-bought or homemade); 8 corn tortillas, warmed; Lime wedges, for serving; Diced or sliced avocado (optional); Sliced jalapeño or serrano peppers (optional); Thinly sliced radishes (optional); Diced red onion (optional); Chopped fresh cilantro (optional)

Why Make This Recipe

Vegan enchiladas are a delightful twist on a classic dish. They are packed with flavor and made from wholesome ingredients, making them perfect for anyone looking to enjoy a delicious, plant-based meal. Plus, they’re versatile and can be enjoyed by vegans and non-vegans alike. These enchiladas are comforting, easy to prepare, and a great way to get your veggies in.

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How to Make Vegan Enchiladas

Ingredients:

1 recipe Vegan Cheese, prepared with 1 tablespoon pickled jalapeños
1 tablespoon extra-virgin olive oil, plus more for the baking dish
½ medium white onion, thinly sliced
1 poblano pepper, stemmed, seeded, and chopped
8 ounces cremini mushrooms, stemmed and sliced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon sea salt
3 garlic cloves, chopped
1 cup cooked black beans, drained and rinsed
1½ cups store-bought or homemade enchilada sauce
8 corn tortillas, warmed
Lime wedges, for serving
Diced or sliced avocado (optional)
Sliced jalapeño or serrano peppers (optional)
Thinly sliced radishes (optional)
Diced red onion (optional)
Chopped fresh cilantro (optional)

Directions:

Preheat the oven to 400°F and oil a 9×13-inch baking dish.
Prepare the vegan cheese according to your favorite recipe, adding 1 tablespoon of pickled jalapeños for extra heat. You can add water if needed to achieve a creamy consistency.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion, poblano pepper, and mushrooms. Stir and let cook for about 5 minutes.
Add the chili powder, ground cumin, and sea salt. Mix well. Then, add the chopped garlic and cook for 3 more minutes, or until the vegetables are soft. If the pan gets dry, add a little water, one tablespoon at a time.
Stir in the black beans and remove the skillet from the heat.
Spread a heaping ½ cup of enchilada sauce evenly in the prepared baking dish.
Fill each warm tortilla with a heaping tablespoon of the vegan cheese and a heaping ¼ cup of the veggie filling. Roll the tortillas up and place them seam side down in the baking dish.
Pour the remaining 1 cup of enchilada sauce down the middle of the rolled tortillas, leaving the edges dry.
Cover the dish and bake for 15 minutes. Then uncover and bake for an additional 10 to 20 minutes, until the edges of the tortillas are lightly crisp. If the vegan cheese thickens, stir in a little water to loosen it up.
Pour ½ cup of enchilada sauce down the middle before serving. Enjoy with garnishes and lime wedges on the side.

How to Serve Vegan Enchiladas

Serve the enchiladas hot from the oven. You can add your favorite toppings like diced avocado, fresh cilantro, sliced jalapeños, or radishes. Don’t forget to squeeze some fresh lime juice over for an added zest!

How to Store Vegan Enchiladas

If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator. They should be good for about 3 to 5 days. You can also freeze the enchiladas for longer storage. Just wrap them tightly in plastic wrap and then place them in a freezer bag.

Tips to Make Vegan Enchiladas

Use fresh ingredients for the best flavor.
If you prefer a spicier kick, add more pickled jalapeños or hot sauce.
Feel free to mix up the veggies based on what you have on hand.
You can make the vegan cheese ahead of time to save time on busy days.

Variation

You can switch up the filling by using different beans, like pinto beans or refried beans. Adding roasted sweet potatoes or zucchini also makes great fillings!

FAQs

Can I use store-bought vegan cheese?
Yes, store-bought vegan cheese is a fine substitute if you’re short on time.

Can I make these enchiladas gluten-free?
Absolutely! Just use gluten-free corn tortillas.

How can I make these enchiladas spicier?
Add more jalapeños or a pinch of cayenne pepper to the filling. You can also serve them with a spicy salsa on the side.