Vegan enchiladas, an absolutely delicious and easy Mexican recipe perfect to enjoy for lunch or dinner. Everyone will love them!
These are some of the best vegan enchiladas I've ever tried! Super simple, light but filling, and easy to prepare. They are ready in no time and also perfect to enjoy for lunch or dinner.
Mexican cuisine is delicious and super versatile, and that's why I enjoy it so much. This specific recipe is customizable, so you can actually incorporate any ingredient you have on hand.
However, if you want to follow this exact recipe, you will easily find most of the ingredients at any grocery store. It is so good I'm sure it'll blow everyone's mind!
Vegan enchilada recipe, an easy and simple Mexican recipe. They are healthy, super easy to prepare, and you can enjoy them at a family lunch or dinner. They really are out of this world!
Vegan enchilada recipe - Short video
How to make vegan enchiladas - Step by step
- Preheat the oven to 350ºF or 180ºC.
- Steam or boil the butternut squash for 10 to 15 minutes or until tender (photo 1).
- In the meantime, add the oil to a large skillet and cook over medium-high heat until hot (photo 2). Add the onion and cook until golden brown (photo 3).
- Then incorporate the black beans, butternut squash (drained), green chiles, and spices. Stir to combine and cook for 5 minutes (photo 4), stirring occasionally. Set aside.
- To assemble the vegan enchiladas, spread 6-8 tablespoon of red enchilada sauce onto a large baking dish (photo 5).
- Lay out a tortilla and spread 2 tablespoons of sauce over the surface of the tortilla (photo 6).
- Add â…› of the squash and black bean filling in a line down the center of the tortilla (photo 7), then sprinkle with some vegan shredded cheese (photo 8).
- Roll up the tortilla (photo 9) and place it into the baking dish, seal side down (photo 10).
- Assemble the remaining enchiladas. Then spread the remaining red enchilada sauce evenly over the top of the enchiladas (photo 11), followed by the remaining vegan shredded cheese (photo 12).
- Bake for 20 to 30 minutes or until the cheese is melted and the tortillas are slightly crispy on the outside.
- Serve your vegan enchiladas immediately.
Pro tips
- You could use other veggies instead of the butternut squash, or even sweet potato.
- Feel free to double the amount of black beans and omit the squash, but I suggest you don't omit it, as it will be a healthier meal this way.
- Any type of oil will do.
- You can replace the black beans with any other kind of beans or legumes.
- Omit the green chilies if you prefer your enchiladas less spicy. You could also add less red enchilada sauce if you'd like.
- Feel free to add or omit any spices or herbs you want.
- I like my enchiladas with flour tortillas, but corn tortillas are also a good choice.
- If you can’t find vegan shredded cheese at your local grocery store, you can make our vegan cheese recipe and use it instead or just omit this ingredient.
Is enchilada sauce vegan?
Fortunately, the original recipe is normally vegan!
How to store your vegan enchiladas
Although they are best when fresh, if you have leftovers you can store them in a sealed container and keep them in the fridge for 3-5 days.
Can vegan enchiladas be frozen?
Of course! To do it, wait until they are completely cool, put them in a freezer-friendly container, and keep them in the freezer for up to 3 months. I suggest you split them into individual portions so they're easier to defrost.
To thaw, transfer them to the fridge 1 or 2 days before you eat them and reheat them in the oven.
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Did you make this vegan enchilada recipe?
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Vegan Enchiladas
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 tablespoon extra virgin olive oil
- ½ onion, finely chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 4-ounce can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 large flour tortillas
- 1 batch homemade red enchilada sauce, about 1 and ¾ cups or 440 ml
- 2 cups vegan shredded cheese, optional, see notes for a homemade alternative
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Steam or boil the butternut squash for 10 to 15 minutes or until tender.Â
- In the meantime, add the oil to a large skillet and cook over medium-high heat until hot. Add the onion and cook until golden brown.Â
- Then incorporate the black beans, butternut squash (drained), green chiles, and spices (cumin, oregano, salt, and pepper). Stir to combine and cook for 5 minutes, stirring occasionally. Set aside.
- To assemble the vegan enchiladas, spread 6-8 tablespoon of red enchilada sauce onto a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm).
- Lay out a tortilla, and spread 2 tablespoons of sauce over the surface of the tortilla. Add â…› of the squash and black bean filling in a line down the center of the tortilla, then sprinkle with some cheese.
- Roll up the tortilla and place it into the baking dish, seal side down.
- Assemble the remaining enchiladas. Then spread the remaining red enchilada sauce evenly over the top of the enchiladas, followed by the remaining vegan shredded cheese.
- Bake for 20 to 30 minutes or until the cheese is melted and the tortillas are slightly crispy on the outside.
- Serve your vegan enchiladas immediately with a side of cauliflower rice or veggie stir fry.Â
- Keep the leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 3 months.
Notes
- You could use other veggies instead of the butternut squash, or even sweet potato.
- Feel free to double the amount of black beans and omit the squash, but I suggest you don't omit it, as it will be a healthier meal this way.
- Any type of oil will do.
- You can replace the black beans with any other kind of beans or legumes.
- Omit the green chilies if you prefer your enchiladas less spicy. You could also add less red enchilada sauce if you'd like.
- Feel free to add or omit any spices or herbs you want.
- I like my enchiladas with flour tortillas, but corn tortillas are also a good choice.
- If you can’t find vegan shredded cheese at your local grocery store, you can make our vegan cheese recipe and use it instead or just omit this ingredient.
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 🙂