5 20 Published Aug 19, 2022, Updated Jan 23, 2024 This recipe offers all the traditional flavors and signature comfort factor of creamy, cheesy, meaty enchiladas but without the dairy or the meat. I can’t wait for you to try them!
Why You’ll Love This Recipe
It’s satisfying and loaded with nutrition. It offers a great vegan alternative to this traditional Mexican meat-filled recipe. Once put together, these enchiladas cook up in about 20 minutes.
Ingredients Needed
olive oil – for sautéing the veggies. corn – I like using canned or frozen corn kernels for ease, but you can absolutely use fresh sweet corn as well! black beans – I used canned black beans, but you can totally cook them from dry beans if you’d like. garlic, onion, chili powder and cumin – to give these enchiladas that traditional Mexican flavor. sea salt – brings all the flavors together. cilantro – fresh cilantro is a must for these enchiladas! enchilada sauce – I used store-bought sauce for this recipe to save time! Your favorite brand of red enchilada sauce will work! My go-to is the Siete Foods red enchilada sauce. Feel free to also make homemade enchilada sauce if you’re feeling up for it! I LOVE the homemade sauce in my chicken enchiladas recipe. tortillas – you’ll need 8 6-inch tortillas for these enchiladas. I used whole wheat tortillas, but corn tortillas will also work. vegan queso – a deliciously creamy vegan cheese sauce made with cashews, sweet potatoes, nutritional yeast and spices! We’re adding the queso to the inside of the enchiladas and drizzling a little on top! toppings – green onions, fresh cilantro, salsa, vegan sour cream or yogurt, sliced avocado and jalapeños all make great toppings for these enchiladas. Feel free to pick your faves!
How to Make
Make the queso: Peel sweet potatoes and chop into cubes. Place in a steamer basket, cover and steam for 15 minutes or until fork tender. Add sweet potatoes to a blender with the rest of the ingredients and blend until smooth and creamy. Set aside. Make the enchiladas: Sauté onion and garlic. Add corn, black beans, spices and cilantro to pan and heat through for about 10 minutes. On each tortilla, spread 2 tablespoons of queso on the bottom and then spoon the black bean mixture on top. Place rolled tortillas seam side down in a greased 9×13 baking dish. Then pour enchilada sauce over tortillas and drizzle with additional queso. Bake the enchiladas: Place in a 400°F oven and bake for about 20 minutes. Enjoy with the toppings of your choice!
The Best Tortillas to Use
Traditional Mexican-style enchiladas are typically made with corn tortillas, but for these enchiladas I used flour tortillas as that’s what I prefer and they’re easier to roll. I like using whole wheat tortillas because they are higher in fiber and lower in calories than white flour tortillas, but will provide a similar taste and texture for this recipe. That said, white flour tortillas or corn tortilla will both work for this recipe!
How to Serve
When serving these enchiladas I usually have a few topping options on hand including green onions, fresh cilantro, jalapeños, sliced avocado, salsa, vegan sour cream/yogurt and more queso. You don’t need all of these. Pick your favorite toppings and use those! These vegan enchiladas are a meal on their own, but it’s always fun to have a few sides… especially if you’re hosting dinner. Here are some options:
Sides: chips and salsa, refried beans, black bean dip, healthy guacamole, avocado salad or Mexican street corn salad
Drinks: skinny paloma or skinny margarita
How to Store Leftovers
In the fridge: To store, use an airtight container and keep in the fridge for 2-3 days. The longer they sit the soggier the tortillas will get. In the freezer: I haven’t tried freezing these enchiladas, but I would imagine they’d freeze just fine. You can freeze leftovers in a freezer-safe container for up to 3 months. When you’re ready to eat them, let the enchiladas thaw in the fridge and then bake at 350°F for 15-20 minutes or until warmed throughout.
More Healthy Mexican Recipes
Sheet Pan Chicken Fajitas Healthy Guacamole with Frozen Peas Chicken Burrito Bowl Healthy Chicken Enchiladas Red Chilaquiles Taco Soup
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Be sure to check out all of the vegan recipes as well as the full collection of healthy Mexican recipes on EBF!
