This is the best vegan enchiladas recipe because it’s made with a delicious filling of veggie crumbles, black beans, and sweet potatoes. This is all rolled up in tortillas and smothered with a savory sauce and lots of vegan cheese. It’s amazing!
We love including Mexican food in our regular vegan meal planning. For example, you can find the ingredients to make these Vegan Burritos in our fridge or freezer just about any day of the week.
Now, I can include these vegan enchiladas in our regular meal prepping routine. See more about freezing enchiladas below.
Why This Recipe is a Winner
- Adding black beans and sweet potatoes to the filling makes this a plant-based recipe infused with flavor, fiber, and filling ingredients
- Veggie crumbles add plant-based protein, creating a mouthfeel with a bit of a chew, which is what we crave
- Adding vegan cheddar shreds makes these enchiladas absolutely delicious, and ready for you to make on repeat!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Olive oil
- Onions — I recommend using either yellow or red onions for their mild flavor.
- Sweet potatoes
- Veggie crumbles — I use either Gardein or Beyond Beef crumbles because they’re both vegan and gluten-free. The Beyond Beef crumbles are “beefier” and they also have fiesta-flavored crumbles which would work well in this recipe too.
- Black beans — You can use canned black beans or cooked dried beans.
- Seasoning — We’ll use both taco seasoning and some ground cumin.
- Tortillas — Use 8 to 10-inch flour tortillas, or you can use gluten-free flour or corn tortillas.
- Red enchilada sauce — This is a more traditional sauce for enchiladas, but you can substitute green chile enchilada sauce.
- Vegan cheddar shreds — I use either Follow Your Heart (paid link) or Daiya vegan cheddar shreds (paid link). If you wanted to make your own vegan cheese sauce, that’s a great option too. For a whole-food option, try this vegan nacho cheese sauce.
How to Make Vegan Enchiladas
- Cook onions, and cubed sweet potatoes in a skillet.
- Stir in the veggie crumbles, black beans, and spices.
- Spread a small quantity of enchilada sauce in the bottom of a pan.
- Smear sauce across tortillas then add the filling and cheddar shreds.
- Roll the enchiladas and place them in the pan.
- Pour the remaining sauce and cheddar shreds over enchiladas
- Cover the pan and bake until cheese melts.
- Serve with your favorite toppings.
Here are detailed steps with photos.
Step One: Vegan Filling
Begin by cooking the chopped onion and cubed sweet potatoes in olive oil in a skillet over medium heat. Once the onions and sweet potatoes are tender, add the veggie crumbles, black beans, and cumin.
Mix things up by adding some Sofritas to your enchilada filling options.
Step Two: Wrapping Enchiladas
Here are the steps for wrapping enchiladas:
- Pour a couple of tablespoons of the enchilada sauce into a prepared casserole dish.
- Spread a little bit of sauce across one of the tortillas.
- Top with some of the filling mixture and some vegan cheddar shreds.
- Roll one side of the tortilla up, followed by the other.
- Place seam side up in the prepared baking dish.
- Repeat with remaining tortillas.
If you’re not used to making them, rolling enchiladas can be a skill. I loved these tips on how to roll enchiladas.
Step Three: Bake
Once all the enchiladas are in the baking dish, spread the remaining sauce and vegan cheese over the top. I find it really helpful to cover it with foil to bake it. This helps the vegan cheese melt.
Step Four: Serving
Serve vegan enchiladas with your favorite toppings, like chopped fresh cilantro, chopped avocados, shredded lettuce, chopped tomatoes, and more.
Sometimes I’ll add chopped greens, chopped jalapeños, and even some easy vegan guacamole. However, I also think my vegan queso is amazing drizzled over the top! Don’t forget to serve some air fryer tortilla chips on the side.
To store, transfer enchiladas to a storage container, cover, and refrigerate for up to 5 days. Or transfer to a freezer-safe container and freeze for up to 1 month.
Are Corn Tortillas Vegan?
Corn tortillas are made with cornflour (called masa harina), salt, and water, making them entirely plant-based and safe for vegans to eat.
Can You Make Enchiladas with Flour Tortillas?
Typical enchilada recipes call for corn tortillas, but flour tortillas work too. Because they’re usually larger than corn tortillas, flour tortillas can hold a lot more tasty ingredients!
- If you don’t have veggie crumbles, substitute crumbled tofu to make tofu enchiladas.
- I use Mission Carb Balance tortillas or Mission Gluten-Free tortillas for this recipe because they’re easy to fold and larger than most corn tortillas I’ve found.
- To make gluten-free vegan enchiladas, use Mission Gluten-Free tortillas and Old El Paso enchilada sauce (be sure to read the label to make sure it works for your needs)
- Chop up some vegan chicken fillets and add them to the filling to make vegan chicken enchiladas.
- Add even more cheese to the filling to make vegan cheese enchiladas.
More Vegan Mexican Recipes
Be sure to check these other vegan Mexican recipes too:
I hope you love this vegan enchilada recipes as much as we do!
- 2 teaspoons olive oil
- 1 cup chopped onions
- 1 cup cubed sweet potatoes
- 2 cups veggie crumbles
- 15 oz can black beans , rinsed and drained
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- 6 large tortillas (see note)
- 15 oz can red enchilada sauce
- 8 oz package vegan cheddar cheese
- Preheat oven to 375°F/190°C. Tear off a sheet of foil large enough to cover a 9×13 inch baking dish. Give the bottom side of the foil a light coat of vegetable spray.
- In a large skillet, add the vegetable oil, chopped onions, and cubed sweet potatoes over medium heat. Cook until tender, about 7 minutes. Add the veggie crumbles, black beans, and spices. Stir to combine and cook for another 3 minutes, until veggie crumbles are heated through.
- Pour 2 tablespoons of the enchilada sauce into the bottom of the prepared pan. Tilt the pan back and forth to spread the sauce evenly across the bottom of the pan.
- Smear 2 tablespoons of enchilada sauce across the top of one of the tortillas. Then add about ½ cup plus 2 tablespoons of the veggie crumble mixture across the center of the tortilla. Sprinkle with some of the cheddar shreds. Roll the enchilada by turning one side up, followed by the other side—place in prepared pan. Repeat with remaining tortillas and filling. Pour the remaining enchilada sauce over the top of each enchilada. Top with remaining vegan cheddar shreds.
- Cover the pan with the prepared foil (sprayed side down so that the foil won't stick to the cheese) and place it on the highest rack of the oven. Bake for 20 minutes, until cheese, is melted. Serve immediately with your favorite toppings, like chopped fresh cilantro, chopped avocados, shredded lettuce, chopped tomatoes, and more!
- To store, transfer enchiladas to a storage container, cover, and refrigerate for up to 5 days or in the freezer for up to 1 month.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new text and an updated recipe in 2021.