These vegan enchiladas are a vibrant, flavor-packed dish that’s as satisfying as it is wholesome. Filled with hearty black beans, tender veggies, and a smoky, spiced sauce, every bite delivers a perfect balance of creamy and crunchy textures. Wrapped in soft tortillas and baked to golden perfection, they’re a comforting meal that’s ready in just one hour—ideal for busy weeknights or cozy gatherings.

The rich, tangy enchilada sauce pairs beautifully with the fresh, zesty toppings like avocado and cilantro, creating a symphony of flavors. Whether you’re vegan or simply exploring plant-based options, this dish promises to be a crowd-pleaser that’s both nourishing and indulgent. It’s proof that comfort food can be quick, easy, and utterly delicious.

Ingredients for Vegan Enchiladas

Vegan Cheese: 1 recipe (prepare with 1 tablespoon pickled jalapeños for heat; add water as needed for a creamy consistency)
Extra-virgin olive oil: 1 tablespoon (plus extra for greasing the baking dish)
White onion: ½ medium, thinly sliced
Poblano pepper: 1, stemmed, seeded, and chopped
Cremini mushrooms: 8 ounces, stemmed and sliced
Spices: 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon sea salt
Garlic: 3 cloves, chopped
Black beans: 1 cup, cooked, drained, and rinsed
Enchilada sauce: 1½ cups (store-bought or homemade)
Corn tortillas: 8, warmed (a corn/flour mix works well for easy assembly)
For serving: Lime wedges
Topping options: Diced or sliced avocado, sliced jalapeño or serrano peppers, thinly sliced radishes, diced red onion, chopped fresh cilantro

Step-by-Step Instructions

Preheat the oven: Set to 400°F (200°C). Lightly oil a 9×13-inch baking dish.
Prepare the vegan cheese: Follow the recipe, adding 1 tablespoon pickled jalapeños for heat. Adjust with water to achieve a creamy, drizzleable consistency.
Cook the vegetables: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, poblano, and mushrooms. Stir in the chili powder, cumin, and salt. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for 3 more minutes, or until the vegetables are soft. If the pan dries out, add water 1 tablespoon at a time. Stir in the black beans and remove from heat.
Assemble the enchiladas: Spread ½ cup enchilada sauce evenly in the baking dish. Fill each tortilla with 1 heaping tablespoon of vegan cheese and ¼ cup of the veggie filling. Roll the tortillas and place them seam side down in the dish.
Add the sauce: Pour the remaining 1 cup enchilada sauce over the enchiladas, focusing on the middle and leaving the edges dry.
Bake: Cover the dish and bake for 15 minutes. Uncover and bake for 10–20 minutes, or until the tortilla edges are lightly crisp.
Adjust the cheese sauce: If the vegan cheese has thickened, stir in a little water to loosen it. Drizzle ½ cup over the enchiladas.
Serve: Garnish with your desired toppings and serve with lime wedges for squeezing.

Creative Toppings and Sauces to Elevate Your Enchiladas

Take your vegan enchiladas to the next level with a variety of toppings and sauces. Try drizzling cashew crema or avocado lime sauce for extra creaminess. For a spicy kick, add sliced jalapeños or a dollop of chipotle salsa. Fresh garnishes like chopped cilantro, diced red onion, or thinly sliced radishes add a vibrant crunch. Don’t forget a squeeze of lime for a zesty finish!

Perfect Pairings: What to Serve with Your Enchiladas

These vegan enchiladas pair beautifully with simple sides. Serve them with cilantro-lime rice or refried beans for a hearty meal. A crisp green salad with a tangy vinaigrette balances the richness of the dish. For a lighter option, try grilled corn on the cob or roasted sweet potatoes. And don’t forget a cold glass of agua fresca or sparkling water with lime to refresh your palate!

Storage and Reheating Tips for Leftover Enchiladas

Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes, or until warmed through. For a quicker option, microwave individual portions for 1-2 minutes, covering with a damp paper towel to keep the tortillas soft. Add a splash of water or extra sauce if the dish seems dry.

Time-Saving Hacks for Busy Cooks

Short on time? Use store-bought vegan cheese and pre-made enchilada sauce to cut down on prep. Pre-chopped veggies from the grocery store can also save you a few minutes. If you’re making the vegan cheese from scratch, prepare it a day ahead and store it in the fridge. Warming the tortillas in the microwave for 20 seconds makes them easier to roll without cracking.

Recipe Variations to Mix It Up

Customize your enchiladas to suit your taste! Swap the black beans for pinto beans or lentils for a different texture. Add roasted sweet potatoes or spinach to the filling for extra flavor and nutrients. If you prefer a different heat level, use bell peppers instead of poblanos or omit the jalapeños. For a gluten-free option, stick to 100% corn tortillas.