Vegan Enchiladas Recipe
Introduction
These vegan enchiladas are a delicious and satisfying plant-based meal that everyone will love. Packed with savory vegan ground beef, black beans, and melty cheese, they’re perfect for a comforting dinner. Plus, they’re easy to assemble and bake in under an hour.
Ingredients
- 2 tablespoons vegetable oil
- 1 white onion, diced
- ½ teaspoon salt
- 12 ounces vegan ground beef
- 4 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) green chiles
- ½ teaspoon cumin
- ½ cup enchilada sauce
- 1 cup vegan Mexican-style shreds (or cheddar shreds)
- 6 large flour tortillas or corn tortillas
- ¾ cup vegan Mexican-style shreds
- 3½ cups enchilada sauce (Tex-Mex chili gravy)
- Vegan sour cream, for serving
- Chopped cilantro, for serving
Instructions
- Step 1: Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and salt, then sauté for 4-5 minutes until the onions soften.
- Step 2: Add the vegan ground beef and minced garlic to the skillet. Break up the “beef” with a spatula and cook for 5-7 minutes until browned. Lower the heat to low.
- Step 3: Stir in the black beans, green chiles, cumin, and ½ cup of the enchilada sauce. Mix well, then add 1 cup of vegan cheese shreds. Stir until the cheese has melted, then remove from heat.
- Step 4: Preheat your oven to 350°F. Spread 1 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Step 5: Lay a tortilla flat and spoon about ½ cup of the filling down the center. Roll the tortilla, leaving the ends open, and place it seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Step 6: Pour the remaining 2½ cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining ¾ cup of vegan cheese shreds.
- Step 7: Bake uncovered for 30 minutes, or until the edges of the enchiladas are crispy and the cheese on top has melted.
- Step 8: Allow to cool for a few minutes before serving. Serve warm with vegan sour cream and chopped cilantro on top.
Tips & Variations
- Use corn tortillas for a gluten-free option or to add more corn flavor.
- Add diced bell peppers or corn to the filling for extra texture and sweetness.
- Swap vegan ground beef with cooked lentils for a budget-friendly version.
- Try different types of vegan cheese to customize the flavor and meltiness.
- If you like extra heat, add a pinch of cayenne pepper or use spicy enchilada sauce.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual servings, though the edges won’t be as crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a few hours in advance and keep them covered in the refrigerator. Bake just before serving. This makes for easy meal prep and a stress-free dinner.
What can I use instead of vegan ground beef?
Cooked lentils, crumbled tempeh, or finely chopped mushrooms can be excellent substitutes that provide similar texture and protein.
Print
Vegan Enchiladas Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These Vegan Enchiladas are a delicious, plant-based twist on a classic Mexican dish featuring a savory filling of vegan ground beef, black beans, and spices, wrapped in tortillas and baked with enchilada sauce and vegan cheese. Perfectly seasoned and baked to crispy edges, they make a satisfying and comforting meal.
Ingredients
Filling
- 2 tablespoons vegetable oil
- 1 white onion, diced
- ½ teaspoon salt
- 12 ounces vegan ground beef
- 4 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) green chiles
- ½ teaspoon cumin
- ½ cup enchilada sauce
- 1 cup vegan Mexican-style cheese shreds (or cheddar shreds)
Assembly
- 6 large flour tortillas or corn tortillas
- 3 ½ cups enchilada sauce (Tex-Mex chili gravy)
- ¾ cup vegan Mexican-style cheese shreds
For Serving
- Vegan sour cream
- Chopped cilantro
Instructions
- Prepare the filling: Heat vegetable oil in a large skillet over medium heat. Add diced onions and salt and sauté for 4-5 minutes until onions are softened and translucent.
- Brown the vegan ground beef: Add vegan ground beef and minced garlic to the skillet. Break up the vegan beef with a spatula and cook for 5-7 minutes until browned. Reduce heat to low.
- Add remaining filling ingredients: Stir in black beans, green chiles, cumin, and ½ cup enchilada sauce. Mix well and then add 1 cup of vegan cheese shreds, stirring until the cheese has melted. Remove from heat.
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Spread 1 cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
- Fill the tortillas: Lay a tortilla flat on a work surface and spoon about ½ cup of the filling down the center. Roll the tortilla up, leaving the ends open, and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Add sauce and cheese toppings: Pour the remaining 2 ½ cups of enchilada sauce evenly over the rolled enchiladas. Sprinkle ¾ cup of vegan cheese shreds on top for a cheesy finish.
- Bake: Place the baking dish uncovered in the oven and bake for about 30 minutes or until the edges of the enchiladas become crispy and bubbly.
- Serve: Allow the enchiladas to cool for several minutes after baking. Serve warm topped with vegan sour cream and chopped cilantro for a flavorful finishing touch. Enjoy!
Notes
- You can substitute corn tortillas for a gluten-free option.
- Use vegan cheese that melts well for best texture.
- Adjust the spice level by adding jalapeños or hot sauce to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For extra flavor, add diced bell peppers or corn to the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: vegan enchiladas, vegan Mexican recipe, plant-based enchiladas, easy vegan dinner, dairy-free Mexican food
