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Vegan Enchiladas
This easy vegan enchiladas recipe is made with just 7 simple ingredients in under 45 minutes! They're cheesy, spicy, dairy-free, gluten-free, meat-free, nut-free and so delicious.
Prep Time
5 mins
Cook Time
5 mins
Total Time
41 mins
Servings: 6 enchiladas
Calories: 455 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 tablespoon vegetable oil
- 16 ounces tomatillo salsa Feel free to use your favorite salsa or vegan enchilada sauce.
- 8 ounces vegan chorizo We use Upton's brand.
- 16 ounces shredded vegan cheddar or colby jack We recommend Violife or Daiya as they melt well.
- 1 red bell pepper
- 1 red or white onion
- 1 zucchini
- 6 corn or flour tortillas
Instructions
- Preheat oven to 400°F (204°C)
- Evenly dice the vegetables into small bite size pieces.
- In a large skillet on medium high heat, heat the 1 tablespoon of oil (water if you don't cook with oil). When the oil is hot, add the vegetables and crumble the chorizo into the pan. Cook and stir often for approximately 5 minutes, or until the onion is translucent.
- In a 9 x 13 inch baking dish, evenly spread a ¼ cup of the salsa on the bottom of the pan.
- Lay a tortilla flat in the pan and fill the center with the chorizo and vegetable filling and a handful of vegan cheese. Roll the tortilla and place the seam face down in the pan. Repeat with the remaining tortillas, filling, and cheese until the pan is full.
- Evenly spread the remaining salsa over the enchiladas. Use the flat side of a spoon to make sure that they're completely covered in salsa.
- Evenly sprinkle the cheese over the enchiladas and cover the pan with foil. Bake for 20 minutes.
- After 20 minutes, remove the foil and bake for 15 to 20 minutes longer, or until the cheese is completely melted.
- Remove from the oven and serve hot.
Cup of Yum
Notes
- SUBSTITUTIONS
- How to store and freeze
- Store the enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Nutrition Disclaimer
- Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and heat in the oven until hot in the center.
- Vegan Chorizo - We crumble Upton's Vegan Chorizo into the vegetables while they're cooking. It adds a ton of flavor so you don't need to add seasonings. You can substitute this with our Healthy Vegan Taco Meat Filling or any vegan meat substitute or black beans.
- Tomatillo Salsa - We love the flavor of this salsa with the filling in these homemade enchiladas. Feel free to add your favorite salsa, red enchilada sauce, or make our Homemade Enchilada Sauce.
- Vegetables - You can use any vegetable you like. We recommend spinach or sweet potato to switch things up.
Nutrition Information
Serving
250g
Calories
455kcal
(23%)
Carbohydrates
45g
(15%)
Protein
13g
(26%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
1776mg
(74%)
Potassium
387mg
(11%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1159IU
(23%)
Vitamin C
35mg
(39%)
Calcium
109mg
(11%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6enchiladas
Amount Per Serving
Calories 455
% Daily Value*
| Serving | 250g | |
| Calories | 455kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1776mg | 74% |
| Potassium | 387mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1159IU | 23% |
| Vitamin C | 35mg | 39% |
| Calcium | 109mg | 11% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.