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Vegan Veggie Enchiladas

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Warm, colorful, and packed with flavor, these Vegan Veggie Enchiladas are the kind of dish that brings everyone to the table. The soft corn tortillas are rolled with savory refried beans, sautéed vegetables, and topped with a rich enchilada sauce. Whether you’re vegan, vegetarian, or simply want a wholesome meatless dinner, this recipe delivers a satisfying bite full of flavor and texture.

These enchiladas offer all the comfort of classic Mexican cuisine while keeping it light, plant-based, and nutritious. Each bite combines the umami of mushrooms, the sweetness of bell peppers, and the heat of jalapeños—all wrapped in saucy goodness. Let’s dive into this vibrant and delicious recipe.

Why You’ll Love This Recipe

  • Completely plant-based: 100% vegan ingredients, from the filling to the toppings.
  • Packed with flavor: A combination of mushrooms, peppers, and spices creates deep, rich taste.
  • Simple to make: No complicated prep—just sauté, roll, and bake.
  • Customizable: Add your favorite veggies or plant-based cheese for a personal twist.
  • Perfect for meal prep: Store well and reheat beautifully for busy weeknights.

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 bell pepper, diced
  • ½ yellow onion, diced
  • 1 jalapeño, de-seeded and diced
  • 3 cloves garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 8–12 corn tortillas (depending on size)
  • 16 ounces refried beans or black beans (refried beans preferred for creamier texture)
  • 1 cup non-dairy cheese (optional but recommended)
  • 10 ounces (about 1¼ cups) enchilada sauce (store-bought or homemade)

Instructions

Step 1: Preheat the Oven and Prepare the Dish

Preheat your oven to 350°F (175°C).
Lightly grease a casserole dish, then pour ½ cup of enchilada sauce into the bottom. Spread it evenly to create a smooth base that prevents sticking.

Step 2: Cook the Veggie Filling

Heat olive oil in a large skillet over medium heat. Add the mushrooms, bell pepper, onion, jalapeño, and garlic.
Sauté for 8–10 minutes, stirring occasionally, until the vegetables are softened and slightly browned.

Sprinkle in the cumin, oregano, salt, and pepper. Stir well and cook for another minute to blend the flavors. Remove from heat and set aside to cool slightly.

Step 3: Assemble the Enchiladas

Lay a tortilla flat on a clean surface or cutting board.
Spoon about 2 tablespoons of beans down the center, followed by 2 heaping tablespoons of the veggie mixture, and a small handful of non-dairy cheese, if using.

Gently roll the tortilla up and place it seam-side down in the casserole dish. Repeat this process until all tortillas are filled and neatly arranged in the dish.

Step 4: Add the Sauce and Toppings

Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the rest of the non-dairy cheese over the top for that classic melty finish.

Step 5: Bake and Serve

Bake uncovered for 25–30 minutes, or until the cheese is melted and the sauce is bubbly.
Let the enchiladas cool for a few minutes before serving.

Serve with your favorite toppings like fresh cilantro, avocado slices, vegan sour cream, or a drizzle of lime juice for brightness.

Pro Tips for Perfect Vegan Enchiladas

  • Warm your tortillas: Heat them briefly in a skillet or microwave before rolling. This makes them pliable and prevents cracking.
  • Don’t skip the sauce layer: A thin base layer of sauce prevents sticking and adds moisture.
  • Adjust the heat: Add extra jalapeño or chili flakes for more spice, or omit them for a mild version.
  • Choose the right beans: Refried beans create a creamy, hearty texture, while black beans give a firmer, chunkier filling.
  • Make ahead: You can assemble the enchiladas up to 24 hours in advance and refrigerate before baking.
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Variations

  • Roasted Veggie Enchiladas: Use roasted zucchini, corn, and sweet potatoes instead of sautéed mushrooms.
  • Green Enchiladas: Substitute red enchilada sauce with tangy green tomatillo sauce.
  • Protein Boost: Add plant-based meat crumbles or lentils for a heartier filling.
  • Oil-Free Option: Sauté the vegetables in a few tablespoons of water or vegetable broth instead of oil.
  • Cheesy Delight: Try a mix of vegan mozzarella and cheddar-style shreds for extra creaminess.

Serving Suggestions

  • Side Dishes: Serve with Mexican cauliflower rice, fresh guacamole, or a crisp green salad.
  • Toppings: Garnish with avocado, sliced radishes, chopped scallions, or vegan sour cream.
  • Drinks: Pair with sparkling lime water or a light margarita mocktail.

Storage and Reheating

Refrigeration

Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes, or microwave individual portions until warm.

Freezing

To freeze, let enchiladas cool completely. Wrap the dish tightly in foil or store individual portions in freezer-safe containers.
Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until heated through.

Health Benefits of Key Ingredients

  • Mushrooms: Low in calories but high in B vitamins and antioxidants, helping support energy and immunity.
  • Bell Peppers: Provide vitamin C and natural sweetness that balances the spices.
  • Garlic and Onion: Natural anti-inflammatory agents that add depth and aroma.
  • Olive Oil: A heart-healthy fat that enhances flavor and promotes nutrient absorption.
  • Refried Beans: A rich source of plant protein and fiber to keep you full longer.
  • Enchilada Sauce: Adds antioxidants from tomatoes and chili peppers, supporting overall health.

FAQs

Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas if preferred. Just note they may soften more when baked with sauce.

Is store-bought enchilada sauce vegan?
Most are, but check labels for hidden dairy or animal-based ingredients. Opt for brands labeled “vegan” or make your own at home.

Can I make these oil-free?
Absolutely. Sauté the vegetables in a splash of water or vegetable broth instead of oil.

How can I make my enchiladas spicier?
Add extra jalapeños, chipotle peppers in adobo, or hot sauce to the filling or sauce.

What’s the best vegan cheese for enchiladas?
Use a meltable brand like Violife, Daiya, or Follow Your Heart for the best results.

Pro Tips Recap

  • Heat tortillas before rolling to prevent tearing.
  • Don’t skip the base layer of sauce.
  • Adjust spice levels to suit your taste.
  • Bake uncovered for crispy edges.
  • Garnish with fresh herbs and avocado before serving.

Nutrition (Per Serving – Approximate)

  • Calories: 260
  • Protein: 8g
  • Fat: 10g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Sodium: 450mg

Final Thoughts

These Vegan Veggie Enchiladas prove that plant-based meals can be bold, flavorful, and completely satisfying. The combination of savory vegetables, creamy beans, and tangy sauce creates the perfect comfort dish that’s both nourishing and indulgent.

Perfect for weeknight dinners, meal prep, or family gatherings, these enchiladas bring a touch of warmth and color to your table. Serve them hot, topped with your favorite garnishes, and enjoy a meal that celebrates the best of vegan cooking—simple, wholesome, and delicious.