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Vegan Enchiladas

Ultimate homemade vegan enchiladas with black beans and topped with the most luscious cheesy vegan cashew enchilada sauce.

two enchiladas on a white plate topped with avocado and cilantro, with limes on the side

Vegan Enchiladas are one of those meals that I could eat over and over again.

They are filled with hearty black bean cheesy filling and topped with an incredibly easy and crazy delicious vegan enchilada cheese sauce on top.

This delicious vegan dinner is sure to impress your family!

How to make vegan enchiladas

In a skillet, add diced onion, minced garlic, olive oil, and chopped bell pepper.

Cook for a few minutes over medium heat, until the onion is translucent.

white onion and bell pepper in a skillet

To the filling, add the frozen corn next and cook another 5ish minutes, until thawed.

Add in the drained black beans, 1/4 cup of vegan cheese sauce, paprika, cumin, chili powder, lime juice, salt, and pepper.

Give it a stir for a few minutes until it looks all creamy and delicious like this!

Enchilada filling in a skillet

The cheesy vegan queso sauce that we use to top the enchiladas is the real star of this dish!

You won’t even miss the traditional cheese or vegan cheese once you taste this.

My vegan queso is just 4 ingredients, no fuss, and so crazy delicious you will want to eat the whole batch in one sitting.

blended up vegan queso in a blender

Just add the enchilada sauce, nutritional yeast, cashews, and salsa to a blender and blend until smooth.

You will use 1/4 cup of the cheesy sauce in the filling to really give it that creaminess, then the rest is spread over the tops of the vegan enchiladas before baking.

enchiladas rolled up in a casserole dish and topped with cashew queso

To make assembling the enchiladas easier, I suggest warming them in the microwave first.

This helps them keep from breaking when you roll them up.

Can you use flour tortillas for enchiladas?

While corn tortillas are traditional in enchiladas, for this recipe I used flour tortillas.

I prefer to make enchiladas with flour tortillas as I find them easier to work with without breaking.

To make this recipe gluten free, you can use a gluten free tortilla.

enchiladas rolled up in a casserole dish and topped with cashew queso

After you have assembled and rolled the enchiladas, place them in a greased 9 by 13 baking dish.

Top with the remaining cashew cheese sauce and use a rubber spatula to smooth it evenly over the tops.

baked vegan enchiladas topped with sliced avocado and cilantro

Toppings for Vegan Enchiladas

Sliced avocado – a must have. The cool creamy avocado contrasts perfectly to the cheesy bold enchilada flavor.

Fresh limes – please don’t skip this! If you have never tried fresh squeezed lime juice over enchiladas you are missing out. It really makes all of the flavors pop!

Cilantro, vegan sour cream, salsa – pick your favorite toppings. There are so many delicious ways you can deck out these enchiladas!

baked vegan enchiladas topped with sliced avocado and cilantro

How to make the enchiladas less spicy

While these vegan enchiladas are not overly spicy, they do have a kick to them.

If you are cooking for kiddos, you can lessen or leave out the smoked paprika all together.

You could also serve with vegan sour cream to tone it down a touch!

two enchiladas on a white plate topped with avocado and cilantro, with limes on the side

More recipes to try

two enchiladas on a white plate topped with avocado and cilantro, with limes on the side

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fork holding a bite of vegan enchilada

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Yield: 10 enchiladas

Vegan Enchiladas

two enchiladas on a white plate topped with avocado and cilantro, with limes on the side

Ultimate homemade vegan enchiladas with black beans and topped with the most luscious cheesy vegan cashew enchilada sauce.

Ingredients

  • 1 large onion, diced
  • 10 large garlic cloves, minced
  • 1 large green pepper, diced
  • 1 tablespoon olive oil
  • 1 cup frozen corn kernels
  • 10 flour tortillas
  • 1 (15 oz) can black beans, drained
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 3/4 teaspoon chili powder
  • juice of 1 small lime
  • salt and pepper to taste (I used 1/2 tsp each)

For the topping

For serving

  • fresh limes
  • sliced avocado
  • cilantro

Instructions

  1. Make one batch of vegan queso in a blender according to the recipe instructions
  2. Preheat oven to 375 degrees
  3. To a large skillet, add the onion, garlic, bell pepper, and olive oil. Cook over medium heat for 6 - 8 minutes, until onion is translucent
  4. Add the frozen corn and cook another 4 - 5 minutes, until warmed
  5. Add drained black beans, 1/4 cup of the vegan queso, paprika, cumin, chili powder, and lime juice. Salt and pepper to taste (I used 1/2 tsp each)
  6. Warm tortillas in the microwave on a plate before assembling. This will help them not break when you roll them.
  7. Grease 9 by 13 baking dish with olive oil spray
  8. Assemble enchiladas and roll them up, then place them in the baking dish
  9. Top the enchiladas with the remaining vegan queso, and use a rubber spatula to spread it evenly on top
  10. Bake at 375 degrees for 20 - 25 minutes
  11. Serve topped with avocado, cilantro, and fresh lime juice on top!

Notes

Making them less spicy


These are not overly spicy, but they do have a kick to them. For a less spicy enchilada, use less of the smoked paprika or leave it out all together.

How to make gluten free vegan enchiladas


To make this recipe gluten free, use gluten free tortillas. The rest of the recipe is gluten free already.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 290Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 568mgCarbohydrates: 48gFiber: 7gSugar: 7gProtein: 11g

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