How to Make the Best Vegan Enchiladas
This recipe for vegan enchiladas is packed with flavorful vegetables and topped with a creamy cashew sauce. It's great for a quick and easy weeknight dinner.
Looking for a simple, delicious and filling vegan dinner? This recipe for vegan enchiladas is exactly what you need! The homemade cashew sauce is smooth and creamy, while the fillings are seasoned to perfection.
If you know me, you know how much I love Mexican food—especially enchiladas. They’re totally comforting after a long day and can easily be made with vegan ingredients. This version has the same classic flavors as cheesy, meaty enchiladas but without the dairy and meat. You simply blend the vegan cheese sauce (thank you, cashew cheese!), cook the veggies on the stove, assemble the enchiladas, bake and serve.
How to Make Vegan Enchiladas
Plan to start prep the day before—the cashews need to soak overnight before you make the sauce. This recipe makes 6 enchiladas.
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1/2 cup sliced fresh mushrooms
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 3/4 cup frozen corn, thawed
- 1 can ( 4 ounces) chopped green chiles
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 6 whole wheat tortillas (8 inches), warmed
- 1/2 cup enchilada sauce
Vegan cheese sauce:
- 1 cup raw cashews
- 3/4 cup water
- 2 tablespoons nutritional yeast
- 1-1/2 teaspoon salt, divided
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/2 teaspoon pepper
- Chopped tomatoes
- Sliced avocado
- Chopped fresh cilantro
Step 1: Make the vegan cheese sauce
Rinse cashews in cold water. Place them in a large bowl; add enough water to cover the cashews by 3 inches. Cover and let stand overnight.
The next morning, drain and rinse the cashews, discarding liquid. Transfer to a food processor. Add water, nutritional yeast, 1 teaspoon salt, lemon juice, onion powder, paprika and pepper. Cover and process until pureed, about 2-3 minutes, scraping down sides as needed.
Step 2: Cook the veggies
In a large skillet, saute onion, green pepper and mushroom in oil until crisp-tender. Add garlic; cook 1 minute longer. Add beans, corn, chiles, chili powder, cumin, coriander and remaining 1/2 teaspoon salt; cook and stir until heated through, 2-3 minutes.
Step 3: Assemble the enchiladas
Preheat your oven to 350°F.
Spoon 1/2 cup of the bean mixture down the center of each tortilla. Top with about 1 tablespoon cashew cheese sauce. Roll up and place in a greased 13×9-in. baking dish. Top the whole dish with enchilada sauce.
Step 4: Bake and serve
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Warm the remaining cashew cheese sauce in the microwave and drizzle over the enchiladas. If desired, serve with optional ingredients like chopped tomatoes, sliced avocado and chopped fresh cilantro. Next, learn how to make a vegan burrito.
Tips for Making Vegan Enchiladas
How can you make vegan enchiladas gluten-free?
Use corn tortillas or gluten-free tortillas. Traditional enchiladas are made using corn tortillas, instead of whole wheat or white flour tortillas. If using corn tortillas, they’ll need to be warmed up before rolling to avoid splitting. Also, be sure to purchase gluten-free enchilada sauce or make gluten-free enchilada sauce at home.
Can you make vegan enchiladas without cashews?
Yes, you can replace the cashews with equals parts raw almonds or sunflower seeds. If you’re pressed for time, you can skip the vegan cheese sauce, but it really takes these enchiladas over the top! Another option could be to use a shredded version of vegan cheese.
Can you make vegan enchiladas without vegan cheese?
Vegan cheese is an excellent topping for enchiladas, but we totally get it if you don’t have time to make the sauce from scratch. If you choose to skip the vegan cheese, make up for the creaminess by serving with guacamole or sliced avocado.
How should you store leftover vegan enchiladas?
Store leftovers in an airtight container in the refrigerator for 2-3 days or freezer for up to 3 months. To reheat, warm in an oven set to 350° for 15-20 minutes, or until heated through. If reheating from frozen, let thaw in the fridge first.