If you love enchiladas as much as I do, make sure to check out my Vegan Sour Cream Enchiladas, Vegan Enchilada Casserole and Skillet Enchiladas. Enchiladas make the best Mexican-inspired dinner, and this vegan version is truly incredible. With over 100 5-star ratings, you know they’re going to be good! It’s true if you make everything from scratch they are a little time intensive. But you can make the recipe easier with a few shortcuts, or prepare the enchilada sauce, cheese and/or plant meat on the weekend for an easier weeknight meal. Whether you make them exactly as written, or use a few store bought shortcuts, they are sure to be totally delicious!
The best vegan enchilada recipe
These are the best ever vegan enchiladas for a couple of reasons:
Ingredients needed (with substitutions)
For the enchilada sauce:
Olive oil – Or water for oil free Flour – Or gluten free flour Chili powder, garlic powder, cumin, salt Tomato paste Vegetable broth Apple cider vinegar
Plant based “meat”:
Cauliflower Mushrooms Walnuts Vegetable broth or olive oil Cumin, smoked paprika, onion and garlic powder Soy sauce – Tamari for gluten free
The rest:
Black beans – May use pinto beans or lentils instead. Vegan Nacho Cheese Sauce – You only need 1/2 of the recipe. May also use store bought vegan cheddar cheese shreds. Corn tortillas – You could use flour tortillas if preferred. Cilantro, optional
How to make vegan enchiladas
Find the complete printable recipe with measurements below in the recipe card. If you make the sauce, cheese and filling from scratch then it does take a little while to prepare the enchiladas. The end result is worth it for an exceptional meal, but there are some shortcuts you can take to make it easier. I’ll walk you through it here with photos.
First, make the enchilada sauce
Or purchase pre-made enchilada sauce – When I first posted this recipe in 2019, I had a hard time finding vegan enchilada sauce. Now it’s much easier for me to find, so I don’t usually make it at home. I like Trader Joe’s enchilada sauce, Frontera and other store brands. If you want to make the homemade sauce, it’s quite simple. You’ll warm a little oil (or water for oil free) in a small pan, whisk in the spices and flour, then the tomato paste and vegetable broth. Whisk and simmer for about 5 minutes, until it thickens somewhat. Remove from heat and set aside.
Make the cauliflower mushroom meat filling
Using a food processor, pulse the cauliflower several times until it’s in small pieces, like rice. Then pulse the mushrooms and walnuts a few times until they are a similar consistency as the cauliflower. You could chop them all very small with a knife if you don’t have a food processor. Add the vegetables and walnuts to a large pan, heat to medium-high heat. Pour in the oil or vegetable broth, spices and soy sauce. Stir well to combine everything. Continue to cook for 10-15 minutes, stirring frequently. Add salt to taste, then stir in the black beans.
Make the vegan cheese
I went with my Vegan Nacho Cheese Sauce, which is made super creamy from raw cashews, and is so easy to make. You only need 1/2 of a recipe, so just cut everything in half. I highly recommend it, BUT you could also use my Nut Free Vegan Cheese Sauce or Easy Vegan Cheese Sauce. Or use store bought vegan cheese shreds. Vegan cheese has come a long way in the last decade. While I still prefer using homemade vegan cheese sauce for the enchiladas, sometimes I use vegan cheese shreds, like Violife cheddar or another brand.
Assemble the enchiladas
All that’s left to do with assemble and bake! Warm about 5 corn tortillas at a time in the microwave. I wrap them in a paper towel and moisten with a little water, then microwave for 30 seconds or so until soft. Fill each tortilla with a scoop of the meat filling and cheese sauce (or shreds). Roll up as tightly as possible and place in the prepared baking dish. Pour the enchilada sauce over the enchiladas in the dish. Make sure they are all coated in the sauce. Now pour the rest of the cheese sauce on top of the red sauce (or sprinkle with cheese). Bake for 20-25 minutes, uncovered, at 375 degrees F.
Frequently asked questions
What to serve with vegan enchiladas
Often I serve these easy vegan enchiladas with Vegan Sour Cream, shredded lettuce and perhaps a side of Mexican rice. Here are some other ideas:
Easy Salsa Black Bean Salad with Avocado Vegan Queso Dip with tortillas chips Refried Beans Cabbage Steaks Roasted Zucchini and Squash Vegan Coleslaw
And consider having this delicious Vegan Tres Leches for dessert!
Want more vegan Mexican-inspired dinners?
Spicy Potato Tacos Sheet Pan Cauliflower Fajitas Jackfruit Carnitas Vegan Burritos Vegan Fish Tacos
