Vegan Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
Vegan Enchiladas
Description
Vegan Enchiladas feature filled corn tortillas rolled around a savory mixture of sautéed onions, poblanos, sliced cremini mushrooms, spiced with chili powder and cumin, combined with black beans for protein. The filling blends with a vibrant vegan cheese enhanced with pickled jalapeños for a mild heat. The rolled tortillas are arranged in a baking dish coated with enchilada sauce, then topped with more sauce before baking, ensuring moistness and depth of flavor.
The cooking method softens the vegetables while preserving their texture and infuses the dish with traditional Mexican-inspired spices and tangy enchilada sauce. Warming or lightly heating the tortillas before assembly helps achieve pliability and ease of rolling.
Serving this dish with lime wedges adds a fresh citrus contrast, while optional toppings such as avocado, radish, jalapeños, red onion, and chopped cilantro provide layers of flavor and color. The recipe's careful construction results in a vegan-friendly meal that balances richness, spice, and freshness.
Instructions include warming tortillas wrapped in damp paper towels or in the oven to make rolling easier and prevent tearing. Water can be added during sautéing to avoid drying the vegetables and prolong cooking until tender.
Ingredients
- 1 recipe vegan cheese prepared with 1 tablespoon pickled jalapeños
- 1 tablespoon extra-virgin olive oil plus more for the baking dish
- ½ white onion thinly sliced, medium
- 1 poblano pepper stemmed, seeded, and chopped
- 8 ounces cremini mushrooms stemmed and sliced
- 1 teaspoon chili powder
- ½ teaspoon cumin ground
- ½ teaspoon salt sea salt
- 3 garlic chopped, cloves
- 1 cup black beans drained and rinsed, cooked
- 1½ cups enchilada sauce store-bought or homemade
- 8 corn tortillas warmed* (we like a corn/flour mix for easy assembly)
- lime for serving, wedges
Topping Options
- avocado diced or sliced
- jalapeno pepper or serrano peppers, sliced
- radish thinly sliced
- red onion diced
- cilantro chopped, fresh
Instructions
- Preheat the oven to 400°F and oil a 9x13-inch baking dish.
- Prepare the vegan cheese according to this recipe, adding 1 tablespoon pickled jalapeños for heat. Add water as needed to reach a creamy, drizzleable consistency.
- In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and mushrooms. Stir, then add the chili powder, cumin, and salt. Cook for 5 minutes, stirring occasionally. Add the garlic and cook, stirring, for 3 minutes, or until the vegetables are soft. If the pan becomes dry, add water as needed, 1 tablespoon at a time, and continue to cook until the vegetables are soft. Stir in the black beans and remove from the heat.
- Evenly spread a heaping ½ cup of the enchilada sauce in the prepared baking dish. Fill each tortilla with a heaping tablespoon of the vegan cheese and a heaping ¼ cup of the veggie filling. Roll the tortillas and place them seam side down in the baking dish. Pour the remaining 1 cup enchilada sauce over the enchiladas, down the middle, leaving the edges of the tortillas dry. Cover and bake for 15 minutes. Uncover and bake for 10 to 20 minutes, or until the edges of the tortillas are lightly crisp.
- If the vegan cheese sauce has thickened, stir in a little water to loosen it. Pour ½ cup down the middle of the enchiladas. Garnish with desired toppings and serve with lime wedges for squeezing.
Notes
- Warm tortillas wrapped in damp paper towels in the microwave or in the oven to improve pliability for rolling.
User Reviews
Overall Rating
5
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