Ultimate homemade vegan enchiladas with black beans and topped with the most luscious cheesy vegan cashew enchilada sauce.
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.
To the filling, add the frozen corn next and cook another 5ish minutes, until thawed.
Add in the drained black beans, ¼ 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!
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.
Just add the enchilada sauce, nutritional yeast, cashews, and salsa to a blender and blend until smooth.
You will use ¼ 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.
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.
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.
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!
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!
More recipes to try
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- 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
- ¾ teaspoon chili powder
- juice of 1 small lime
- salt and pepper to taste (I used ½ tsp each)
For the topping
- 1 batch of this vegan queso
- fresh limes
- sliced avocado
- Make one batch of vegan queso in a blender according to the recipe instructions
- Preheat oven to 375 degrees
- 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
- Add the frozen corn and cook another 4 - 5 minutes, until warmed
- Add drained black beans, ¼ cup of the vegan queso, paprika, cumin, chili powder, and lime juice. Salt and pepper to taste (I used ½ tsp each)
- Warm tortillas in the microwave on a plate before assembling. This will help them not break when you roll them.
- Grease 9 by 13 baking dish with olive oil spray
- Assemble enchiladas and roll them up, then place them in the baking dish
- Top the enchiladas with the remaining vegan queso, and use a rubber spatula to spread it evenly on top
- Bake at 375 degrees for 20 - 25 minutes
- Serve topped with avocado, cilantro, and fresh lime juice on top!
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.
Amount Per Serving: Calories: 290Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 568mgCarbohydrates: 48gFiber: 7gSugar: 7gProtein: 11g