These are The Best Vegan Enchiladas ever! Easy to make, bursting with flavor, stuffed with butternut squash and black beans, and topped with homemade red enchilada sauce.
These vegan enchiladas are like a flavor fiesta wrapped in a tortilla. They're not just easy to whip up; they're a taste explosion that'll make you question why you haven't gone vegan sooner.
Picture creamy butternut squash, hearty black beans, and a warm embrace from my homemade red enchilada sauce. This meal will have you scraping your plate, thinking about seconds in no time.
Craving more vegan Mexican-style recipes? Try my Vegan Tacos, Vegan Fajitas, and Vegan Quesadilla for a taste of plant-based perfection. Get ready to fiesta with flavor!
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🌟 Why you'll love this recipe
- Deliciously Healthy: These vegan enchiladas offer a tasty and healthy way to enjoy Mexican flavors without meat or dairy.
- Versatility: You can easily customize them with your favorite vegan ingredients, from beans to sauces and veggies.
- Ease of Preparation: The recipe is straightforward to follow, making it perfect for both beginners and busy cooks.
- Satisfaction Guaranteed: The combination of butternut squash, beans, and spices provides a satisfying blend of flavors that will keep you coming back for more.
- Budget-Friendly: These vegan enchiladas are cost-effective, helping you enjoy a scrumptious meal without breaking the bank.
🧾 Ingredient notes
Butternut Squash: You can substitute butternut squash with other types of squash, like winter squash or sweet potato.
You can also use cubed sweet potatoes or carrots for a slightly different flavor.
Extra Virgin Olive Oil: You can replace extra virgin olive oil with avocado oil, coconut oil, or canola oil, depending on your preferences.
Onion: Onion is a fundamental ingredient, but you can use yellow onion, red onion, or green onions (scallions) based on what you have available or your flavor preferences.
Black Beans: If you don't have black beans, you can use pinto beans, red beans, or any other variety of beans you have on hand.
For a quick and easy way to prepare black beans, check out my Instant Pot Black Beans recipe.
Diced Green Chiles: Canned green chiles can be replaced with fresh chiles like jalapeños or green bell peppers, finely chopped.
If you prefer a milder flavor and want to eliminate spiciness altogether, you can omit the chiles entirely.
Tortillas: You can opt for corn tortillas instead of flour tortillas for a different taste and texture.
Enchilada Sauce: If you can't make Homemade Red Enchilada Sauce, look for a store-bought red enchilada sauce that is vegan and free from animal-derived ingredients.
However, it's worth noting that homemade enchilada sauce is not only very easy to make but also healthier and incredibly delicious.
Vegan Cheese: Vegan cheese is optional, but if you prefer, you can use your choice of shredded vegan cheese ( I used Violife) or simply omit it.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spinach and Mushroom Vegan Enchiladas: Swap butternut squash for sautéed spinach and diced mushrooms, about 2 cups (60 grams) of spinach and 1 cup (70 grams) of mushrooms.
- Sweet Potato and Black Bean Vegan Enchiladas: Replace butternut squash with sweet potato cubes. Use approximately 2 cups (400 grams) of peeled and cubed sweet potato.
- Vegan Enchilada Casserole: For a casserole, you'll still need the 8 large tortillas, but you can increase the amount of filling and sauce according to your preferences.
- Roasted Veggie Vegan Enchiladas: Add approximately 2 cups (300 grams) of a mix of roasted vegetables such as bell peppers, zucchini, and corn to the filling.
- Spicy Vegan Enchiladas: For a spicy kick, add 1-2 diced jalapeños or sprinkle a bit of cayenne pepper to taste into the filling or sauce, depending on your spice tolerance.
🔪 Instructions
Step 1: Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch (about 23x33 cm) baking pan with olive oil or cooking spray.
Step 2: Steam, or boil the butternut squash for 10 to 15 minutes or until tender. For baking, preheat the oven to 375°F (190°C) and roast the squash for about 30-35 minutes until it's fork-tender.
Step 3: In the meantime, heat the oil in a large skillet over medium-high heat until hot, then add the onion and cook for about 2-3 minutes or until they're lightly browned.
Step 4: Next, add the black beans, drained butternut squash, green chiles, and spices (cumin, oregano, salt, and pepper). Stir everything together to combine and cook for about 5 minutes, occasionally stirring. Set aside.
Step 5: To assemble the vegan enchiladas, evenly spread ½ cup (120 milliliters) of red enchilada sauce in the baking dish.
Step 6: Lay out a tortilla and spread 1 tablespoon of sauce evenly over the surface of the tortilla.
Step 7: Add ⅛ of the squash and black bean filling in a line down the center of the tortilla, then sprinkle with some vegan cheese (about 2 tablespoons).
Step 8: Roll up the tortilla and place it in the baking dish, seam side down. Assemble the remaining enchiladas in the same way.
Step 9: Next, evenly spread the remaining red enchilada sauce over the top of the enchiladas, and then sprinkle the remaining vegan cheese.
Step 10: Bake for 20 to 25 minutes, or until the vegan cheese has melted and the tortillas are slightly crispy on the outside.
💭 Expert tips
- Prep Ahead: Prepare the filling and sauce in advance to streamline the enchilada-making process. This can save you time and make assembling the enchiladas easier.
- Corn Tortillas: While the recipe mentions large flour tortillas, consider using corn tortillas for a more authentic flavor. Briefly heat them in a skillet before filling them for pliability.
- Customize the Filling: Don't hesitate to get creative with your filling. Experiment with different vegetables, proteins, or even a mixture of ingredients to suit your taste.
- Homemade Sauce: Making your own red enchilada sauce from scratch can elevate the flavor of your vegan enchiladas. It's worth the extra effort if you have the time.
- Garnish and Serve: Garnish your enchiladas with fresh cilantro, diced avocado, a squeeze of lime, or a dollop of Vegan Sour Cream before serving.
❓Recipe FAQs
They can stay fresh in the fridge for approximately 3 to 4 days if handled properly.
To ensure their longevity, let them cool to room temperature first, then tightly cover or store them in an airtight container to prevent drying out and maintain flavor.
When reheating, make sure they're thoroughly heated until piping hot for safety.
Keep an eye out for any signs of spoilage, like strange odors or textures, and if in doubt, it's best to dispose of them.
Absolutely! You can totally freeze them for later. Just let them cool down, wrap them individually, toss them in a freezer bag or container, slap on a date label, and freeze them for a couple of months.
When you're hungry for some enchilada goodness, pop them in the oven or nuke them till they're steaming hot. Easy peasy!
You can use either the oven or microwave method.
For the oven, preheat to 350°F (175°C), cover with foil, and heat for 15-20 minutes.
In the microwave, cover with a lid or wrap, microwave in 30-second intervals, stirring in between, until hot.
Just make sure they're piping hot for safe and delicious reheating.
The best enchilada toppings include fresh cilantro, sliced jalapeños, creamy diced avocado, and chopped green onions for flavor and crunch.
A dollop of Vegan Sour Cream adds creaminess to complete the ensemble.
Salsa and lime juice add flavor, while shredded lettuce provides a crisp element. Guacamole and pickled red onions are tasty options too.
Customize your toppings to suit your taste and spice preferences for a delicious enchilada experience.
The choice between flour tortillas and corn tortillas for enchiladas boils down to personal preference.
Flour tortillas are softer and easier to handle, offering a neutral taste that works well with various fillings.
On the other hand, corn tortillas are authentic, with a distinctive corn flavor that adds rustic authenticity to your enchiladas. They're also naturally gluten-free.
So, whether you opt for convenience and softness with flour tortillas or savor the traditional taste and texture of corn tortillas, the decision ultimately rests on your taste and style preferences.
🌶️ More vegan Mexican-style recipes
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📖 Recipe
The Best Vegan Enchiladas
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons extra virgin olive oil
- ½ medium onion, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 4-ounce can diced green chiles, optional
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 large flour tortillas, 8 inches or 20 cm
- 1 batch homemade red enchilada sauce, or 1 and ¾ cups (440 ml) of store-bought red enchilada sauce
- 2 cups vegan shredded cheese, optional
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch (about 23x33 cm) baking pan with olive oil or cooking spray.
- Steam, or boil the butternut squash for 10 to 15 minutes or until tender. For baking, preheat the oven to 375°F (190°C) and roast the squash for about 30-35 minutes until it's fork-tender.
- In the meantime, heat the oil in a large skillet over medium-high heat until hot, then add the onion and cook for about 2-3 minutes or until they're lightly browned.
- Next, add the black beans, drained butternut squash, green chiles, and spices (cumin, oregano, salt, and pepper). Stir everything together to combine and cook for about 5 minutes, occasionally stirring. Set aside.
- To assemble the vegan enchiladas, evenly spread ½ cup (120 milliliters) of red enchilada sauce in the baking dish.
- Lay out a tortilla and spread 1 tablespoon of sauce evenly over the surface of the tortilla.
- Add ⅛ of the squash and black bean filling in a line down the center of the tortilla, then sprinkle with some vegan cheese (about 2 tablespoons).
- Roll up the tortilla and place it in the baking dish, seam side down. Assemble the remaining enchiladas in the same way.
- Next, evenly spread the remaining red enchilada sauce over the top of the enchiladas, and then sprinkle the remaining vegan cheese.
- Bake for 20 to 25 minutes, or until the vegan cheese has melted and the tortillas are slightly crispy on the outside.
Video
Notes
- Prep Ahead: Prepare the filling and sauce in advance to streamline the enchilada-making process. This can save you time and make assembling the enchiladas easier.
- Corn Tortillas: While the recipe mentions large flour tortillas, consider using corn tortillas for a more authentic flavor. Briefly heat them in a skillet before filling them for pliability.
- Customize the Filling: Don't hesitate to get creative with your filling. Experiment with different vegetables, proteins, or even a mixture of ingredients to suit your taste.
- Homemade Sauce: Making your own red enchilada sauce from scratch can elevate the flavor of your vegan enchiladas. It's worth the extra effort if you have the time.
- Garnish and Serve: Garnish your enchiladas with fresh cilantro, diced avocado, a squeeze of lime, or a dollop of Vegan Sour Cream before serving.
Amy says
The enchilada sauce was amazing. I diced and roasted sweet potatoes (yams? the orange ones) - in olive oil, chili powder and salt. Then I warmed up a can of black beans (rinsed) on a skillet with some more chili power, cayenne and cumin...Then added the roasted sweet potatoes until it was warmed up. So I didn't follow the filling recipe but I did use the enchilada sauce recipe and it was so so so good. I made it one other time a while ago and came back to it tonight. Almost bought canned sauce but after the last time I made this recipe I couldn't go back to canned. The only thing I would do differently next time is skip the oil and flour. Just my preference. But this time I did follow it exactly as directed and it was super good. I have stopped using oil for the most part so I think I'm sensitive to the taste/texture when I do use it.
Iosune says
Hi Amy! Sounds great 🙂
Valerie says
Thanks for the recipe. I haven't made it yet because I made an enchilada casserole just yesterday! What I wanted to say is that I replaced the cheese in that recipe with your vegan cheese sauce, and it was amazing. I will try your enchilada recipe next time. You have the best recipes anywhere!
Iosune Robles says
Sounds so good Valerie! I'm glad you liked it 🙂