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Vegan Enchiladas

  • Author: Iosune
  • Prep: 40 mins
  • Cook: 20 mins
  • Total: 1 hour
  • 8 enchiladas 1x
  • Main Dish
  • Mexican
  • Vegan

Servings 8 enchiladas 1x

Scale Tap or hover over number to scale servings

Vegan enchiladas, an absolutely delicious and easy Mexican recipe perfect to enjoy for lunch or dinner. Everyone will love them!


  • 2 cups butternut squash (400 g), peeled and cubed
  • 2 tbsp extra virgin olive oil
  • ½ onion, finely chopped
  • 1 15-ounce can black beans (425 g), drained and rinsed
  • 1 4-ounce can diced green chiles (115 g)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 8 large flour tortillas
  • 1 batch homemade red enchilada sauce, or 1 and ¾ cups of store-bought (440 ml)
  • 2 cups vegan shredded cheese (200 g), optional, see notes for a homemade alternative


  1. Preheat the oven to 350ºF or 180ºC.
  2. Steam or boil the butternut squash for 10 to 15 minutes or until tender
  3. 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
  4. 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.
  5. To assemble the vegan enchiladas, spread 6-8 tbsp of red enchilada sauce onto a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm).
  6. Lay out a tortilla, and spread 2 tablespoons of sauce 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 cheese.
  7. Roll up the tortilla and place it into the baking dish, seal side down.
  8. 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.
  9. Bake for 20 to 30 minutes or until the cheese is melted and the tortillas are slightly crispy on the outside.
  10. Serve immediately with a side of cauliflower rice or veggie stir fry
  11. Keep the leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 3 months.


  • 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.


  • Serving Size: 1 enchilada
  • Calories: 307
  • Sugar: 3.5 g
  • Sodium: 588 mg
  • Fat: 5.9 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 52.4 g
  • Fiber: 11 g
  • Protein: 13.5 g