Go Back
+ servings
Vegan enchiladas in a baking dish garnished with fresh chopped cilantro.
Print Recipe
5 from 2 votes

The Best Vegan Enchiladas

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.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Mexican
Diet: Vegan
Servings: 8 enchiladas
Calories: 144kcal
Author: Iosune

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 dish 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.

Nutrition

Serving: 1enchilada | Calories: 144kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 437mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3729IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg