Vegan Enchiladas
Ingredients
- 1recipe vegan cheese
prepared with 1 tablespoon pickled jalapeños
- 1 tbspextra-virgin olive oil
plus more for the baking dish
- ½ mediumwhite onion
thinly sliced
- 1poblano pepper
stemmed, seeded, and chopped
- 8 ozcremini mushrooms
stemmed and sliced
- 1 tspchili powder
- ½ tspground cumin
- ½ tspsea salt
- 3garlic cloves
chopped
- 1 ccooked black beans
drained and rinsed
- 1 ½ cstore-bought or homemade enchilada sauce
- 8corn tortillas)
warmed* (we like a corn/flour mix for easy assembly
- lime wedges
for serving
- diced or sliced avocado
- sliced jalapeño or serrano peppers
- thinly sliced radishes
- diced red onion
- chopped fresh cilantro
Directions
- 1
Preheat the oven to 400°F and oil a 9x13-inch baking dish.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Vegan Enchiladas
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About this Recipe
Looking for a truly satisfying and healthy plant-based meal that doesn't compromise on flavor? These delicious vegan enchiladas deliver, making weeknight dinners exciting and nourishing.
What sets this vegan enchilada recipe apart is its vibrant, hearty filling of sautéed poblano peppers, earthy cremini mushrooms, and protein-rich black beans, all perfectly seasoned with chili powder and ground cumin. This robust mix is then enrobed in a rich red enchilada sauce and topped with a creamy vegan cheese. A fantastic feature is that you can prepare the vegan cheese and enchilada sauce a day or two in advance, streamlining your cooking process for an even easier meal.
You can expect a dish bursting with savory notes from the deeply flavored vegetable and bean filling, balanced by the comforting warmth of the red enchilada sauce. Each bite offers a satisfying combination of textures and a creamy richness from the vegan cheese, which contains a hint of pickled jalapeño for a subtle tang. This is a wholesome, flavorful main course that feels both indulgent and remarkably fresh, proving that plant-based eating can be incredibly comforting and delicious.
While fantastic as is, you can easily personalize these vegan enchiladas to your taste. If you find traditional corn tortillas challenging to work with, a corn/flour mix is recommended for easier assembly. For a vibrant finish, consider topping with fresh ingredients like diced or sliced avocado, thinly sliced radishes, a sprinkle of fresh cilantro, or diced red onion. For those who enjoy a bit of heat, add fresh sliced jalapeño or serrano peppers, or a zesty squeeze of lime wedges for brightness.
These flavorful enchiladas are perfect for a cozy family dinner or a casual gathering. Serve them fresh out of the oven for a comforting and complete main course.