Vegan Enchiladas Recipe photo by Taste of Home
Total Time
Prep: 30 min. Bake: 25 min.
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.

Updated: Mar. 22, 2024

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.

Enchiladas are totally comforting after a long day, and they can easily be made with vegan ingredients. This version has the same classic flavors as cheesy, meaty enchiladas but without the dairy and meat. Simply blend the vegan cheese sauce (thank you, cashew cheese!), cook the veggies on the stove, assemble the enchiladas, bake and serve.

Ingredients for Vegan Enchiladas

  • Onion
  • Green pepper
  • Fresh mushrooms
  • Olive oil
  • Garlic clove
  • Canned black beans
  • Frozen corn
  • Canned chopped green chiles
  • Chili powder
  • Ground cumin
  • Ground coriander
  • Salt
  • Whole wheat tortillas
  • Enchilada sauce

Vegan cheese sauce:

  • Raw cashews
  • Water
  • Nutritional yeast
  • Salt
  • Lemon juice
  • Onion powder
  • Paprika
  • Pepper

Toppings:

  • Fresh tomatoes
  • Avocado
  • Fresh cilantro

Directions

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 to 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 to 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-inch baking dish. Top the whole dish with enchilada sauce.

Step 4: Bake

Bake, uncovered, for 25 to 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.

How should you store leftover vegan enchiladas?

Store leftovers in an airtight container in the refrigerator for 2 to 3 days or freezer for up to 3 months. To reheat, warm in an oven set to 350° for 15 to 20 minutes, or until heated through. If reheating from frozen, let thaw in the fridge first.

Vegan Enchiladas Tips

Vegan EnchiladasTMB Studio

How can you make vegan enchiladas gluten-free?

Use corn tortillas or gluten-free 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, skip the vegan cheese sauce— though it really takes these enchiladas over the top! Another option is to use shredded vegan cheese.

Can you make vegan enchiladas without vegan cheese?

Vegan cheese is an excellent topping for enchiladas. If you choose to skip the vegan cheese, make up for the creaminess by serving with guacamole or sliced avocado.

Vegan Enchiladas

Prep Time 30 min
Cook Time 25 min
Yield 6 enchiladas.

Ingredients

  • VEGAN CHEESE SAUCE:
  • 1 cup raw cashews
  • 3/4 cup water
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon onion powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon pepper
  • 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
  • Optional: Chopped tomatoes, sliced avocado and chopped fresh cilantro

Directions

  1. Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
  2. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 3/4 cup water, nutritional yeast, salt, lemon juice, onion powder, paprika and pepper; cover and process until pureed, 2-3 minutes, scraping down side as needed.
  3. In a large skillet, saute onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add beans, corn, chiles, chili powder, cumin, coriander and salt; cook and stir until heated through, 2-3 minutes.
  4. Spoon 1/2 cup bean mixture down the center of each tortilla. Top each with about 1 tablespoon cashew cheese sauce. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce.
  5. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Warm remaining cashew cheese sauce in microwave; drizzle over enchiladas. If desired, serve with optional ingredients.

Nutrition Facts

1 enchilada: 332 calories, 11g fat (2g saturated fat), 0 cholesterol, 1273mg sodium, 46g carbohydrate (4g sugars, 9g fiber), 13g protein.

This vegan enchilada recipe starts out with a homemade cashew cheese sauce. You could skip the cheese sauce if you are pressed for time, but it really takes this everyday enchilada recipe over the top! —Taste of Home Test Kitchen