Best Vegan Enchiladas Recipes

SOUR CREAM ENCHILADAS (VEGAN OPT)

Steps:

• Mix sour cream and enchilada sauce together in bowl. set aside. Brush Mushrooms and Onion and Pepper with oil and grill on high until grill marks appear and veggies are cooked through, turning once. Set aside. Saute Spinach with garlic in oil. Set aside. Pour 1/2 of sauce mix in bottom of a glass dish. Divide all fillings equally, place in center of tortilla and add a dash of ground cumin. Add 1/2 the cheese. Roll up and place seam side down in dish. Top with remaining sauce. Bake at 350 for 20 min. Top with remaining cheese and broil for 3-5 min. Top with fresh cilantro and serve w/ lime wedge. Serve w/ Guac, Pickled Cabbage, Salsa, Rice and Beans.

VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES

Steps:

• Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
• Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
• Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
• Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
• Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
• Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
• Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
• Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.

VEGAN SWEET POTATO ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 2 to 6 minutes.
• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, 2 to 4 minutes. Add the steamed sweet potato, black beans, green bell pepper, spinach, lime juice, cumin, cayenne pepper, and salt. Cook until flavors blend, about 5 minutes. Add 2 cups enchilada sauce; cook until slightly absorbed, about 5 minutes more.
• Spoon 1 to 2 cups enchilada mixture into the bottom of a 9x13-inch baking dish and about 1 cup into each tortilla. Arrange filled tortillas in the baking dish. Pour remaining 1 cup enchilada sauce over the tortillas.
• Bake in the preheated oven until sauce is deep red and enchiladas are heated through, about 20 minutes.

VEGAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
• Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

VEGAN ENCHILADAS RECIPE BY TASTY

Steps:

• In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
• Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
• In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
• Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
• Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
• Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
• Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
• Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
• Enjoy!

BLACK BEAN ENCHILADAS (GLUTEN FREE AND VEGAN)

Steps:

• Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
• Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
• Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
• NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
• Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
• Continue filling and rolling the tortillas until you are done repeating the above steps.
• I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
• I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
• If you make these the day ahead store in the fridge then bake when you are going to eat them.
• You can serve these with Sour Cream if you wish.
• Bon Appetit.

VEGAN PASILLA ENCHILADAS WITH AVOCADO AND TVP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
• Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.
• Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.
• Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
• Bake in the preheated oven until enchiladas are heated through, about 30 minutes.

VEGAN SPICY POBLANO & TOMATILLO ENCHILADAS

Steps:

• Put the tomatillos and peppers in a pan under the broiler for 7 minutes or until they char. Turn them and keep them in for 5 more minutes.
• Empty the tomatillos and peppers (and any collected drippings from the pan you broiled them on) into a food processor with garlic cloves and process until very smooth.
• Put the vegetable blend into a large saucepan with the broth and add lentils. Cover and cook until lentils are tender (15 minutes with red or yellow lentils, 20-25 for green, french or black) and turn off the heat.
• While that cooks, drain your beans, put them in a bowl and partly mash them (just take a large slotted spoon and crunch down on them sporadically)
• Add the beans, cilantro and nutritional yeast into the cooked lentil mix and stir together.
• While that settles, make the enchilada sauce by melting together the flour and margarine to make a roux, then whisking in broth, tomato paste and chili powder. Stirring constantly, cook over medium/high heat until thick and bubbly. Add a dash of cayenne or chipotle to taste if you like it a little hotter.
• You can make this casserole style (layering the tortillas with the filling and sauce) or traditional roll-up style.
• Coat the bottom of your pan with a 1/2 c of the enchilada sauce, then spoon the filling into tortillas and roll them, placing them closely in the pan, then top with enchilada sauce for traditional rolled enchiladas.
• Coat the bottom of the pan with 1/2 c of the sauce, then layer tortillas, filling, sauce, tortillas, filling, sauce, tortillas, sauce if making casserole style.
• If you like a cheesy top, sprinkle on Daiya or nutritional yeast then cover the top of the casserole with foil. In honesty, I can only recommend Daiya if you want a vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe is amazingly flavorful without any cheese, but if you must, use Daiya.
• Bake at 350 degrees for 20 minutes, then remove the foil if you've topped it with Daiya for the final 10 minutes. Without cheese, you can keep foil on the whole time.

VEGAN ENCHILADAS

Steps:

• Tip the flour into a medium bowl. Mix 2 tsp oil with 100ml water, then pour this over the flour and stir with a cutlery knife until the mixture starts to come together into a dough. Use your hands to form the dough into a ball, then quarter and cover with a tea towel. Set aside.
• To make the beans, tip the peppers and oil into a large non-stick pan set over a medium heat. Cover and cook for 10 mins, stirring every now and then. Add the garlic and spices, then tip in the bouillon powder. Drain one of the cans of black beans and tip in the beans, then add the other can of beans along with the liquid from the can. Cook for a few minutes, stirring until the mixture has reduced. Mash the beans a couple of times with the back of a wooden spoon to thicken.
• To make the sauce, tip the passata and chopped tomatoes into a small pan with the bay, chilli flakes (if using), garlic and 2 tbsp water, then cover and simmer over a low heat for 5 mins. For the guacamole, mix all the ingredients together (or half of the ingredients, if you're following the vegan Healthy Diet Plan) and set aside.
• Heat the oven to 200C/180C fan/gas 4. Heat a large non-stick dry frying pan over a medium heat. Roll out one of the dough quarters on a lightly floured surface until very thin - it should be a roughly 21cm circle. Carefully transfer to the frying pan and cook for 1 min, then flip and cook for a few seconds more until cooked through and lightly golden. Repeat with the remaining dough pieces so you have four wraps.
• Working with one wrap at a time, spoon a quarter of the bean mixture down the middle, then roll up and lay in a shallow ovenproof dish. Repeat with a second wrap, arranging this one next to the first, then lay the remaining filled wraps in a second shallow ovenproof dish. Spoon the tomato sauce over the wraps in the dishes, then cover with foil. Bake one dish for 15 mins, then uncover and bake for 5 mins more until the tops of the wraps are crisp at the edges. Put the second dish in the fridge to chill for another day, if you're following the vegan Healthy Diet Plan. Will keep for up to three days. Remove from the oven and spoon the guacamole over the top before serving. If following the plan, enjoy the second dish of enchiladas at a later date. Bake at the same temperature, adding 10 mins to the cooking time. Meanwhile, make the guacamole using the remaining half of the ingredients before spooning over at the end.

VEGAN PORTOBELLO AND POBLANO ENCHILADAS WITH SMOKY POBLANO QUESO RECIPE - (4.6/5)

Steps:

• Char the whole poblano peppers over an open flame. I just set each over its own burner and turned them over with tongs every 3 to 4 minutes. Once the skin is completely blackened, move the peppers to a large bowl, and cover them with a damp paper towel. Let them sit for 10 minutes to steam. Once they've steamed, carefully remove the charred skin, de-stem, and de-seed. Then, finely dice one of the peppers and set aside in a bowl and largely dice the other two peppers and set aside in another bowl. Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add the yellow onion. Cook for 4 to 5 minutes. Add the garlic, cook 1 minute. Add mushrooms and zucchini and a pinch of salt and pepper, to taste. Cook for 8 to 10 minutes or until the mushrooms and zucchini are tender and most of the water has evaporated. Stir in the beans, largely-diced peppers and spices and cook for 1 to 2 minutes. Roughly puree the mixture. Remove the veggie mixture from the heat and set aside. Prepare each enchilada by spreading the black bean mixture evenly. Place the enchilada, seam down, into a baking pan. Repeat with each tortilla. Use any remaining mixture to surround the tortillas to keep them moist while they bake. Bake for 16 to 18 minutes. I loosely draped a piece of foil over the enchiladas so that they wouldn't dry out while baking. As the enchiladas bake, prepare your smoky poblano queso by adding the soaked cashews, 1 cup water, chopped, and peeled yellow squash, nutritional yeast, lemon juice, arrowroot powder, 3/4 teaspoon sea salt, and a pinch of cayenne to a high-speed blender. Blend on high for 2 to 3 minutes or until the mixture is perfectly smooth. Add the liquid to a sauce-pan and heat over medium-low, whisking continuously until thickened. This process will take about 8 to 10 minutes. When desired thickness is reached, turn off heat and stir in the finely-diced poblano pepper. Prepare the avocado sauce by adding the flesh of one avocado, juice of one lime, and a pinch of sea salt to a food processor. Process for 3 to 4 minutes or until completely smooth. If you want to pipe the mixture over your enchiladas, carefully spoon it into the corner of a zip-top bag and cut off a tiny portion of the corner of the bag. Remove the enchiladas from oven, let cool for a few minutes to set. Plate each enchilada, drizzle with queso and avocado sauce, and top with desired garnishes. Serve and enjoy.

VEGAN ENCHILADAS

Steps:

• Boil or steam the potatoes until almost done, but still firm, If you want to, peel the skin off with a knife while the potatoes are still warm.
• Dice the potatoes into small cubes.
• Next, sauté the onions in oil until transparent. Add some of the salt, oregano, and Lawry spice to the onions while they are cooking.
• In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sautéed onions.
• Season with salt, oregano, and Lawry spice to taste, and mix well. You can use any of your favorite seasonings.
• Next, combine the enchilada sauce and spaghetti sauce in a bowl and mix well. If you want to make the corn tortillas softer before rolling the enchiladas, heat a drop of oil in a non-stick skillet and cook them briefly on each side, one at a time.
• Transfer them to a plate.
• Grease or use non-stick spray to lightly coat a large ovenproof baking dish.
• You are now ready to roll your enchiladas.
• One at a time, spread a spoonful of the sauce on a corn tortilla, fill with 1/4 cup of the vegetable bean mixture, and roll up each tortilla. Place them in the baking dish, seam side down. Alternatively, you can dip each corn tortilla in the sauce before you add the filling, making sure that you coat each side of the tortilla with sauce.
• After all the tortillas are filled and rolled and in the baking dish, cover them with the red sauce, adding as much sauce as you like.
• Bake in the oven at 350º for 20-25 minutes if you leave the dish uncovered. For a softer enchilada, cover the dish with foil on top and then bake for 45-50 minutes.
• Garnish with lettuce, tomatoes, and avocados and enjoy!

VEGAN ENCHILADAS

Steps:

• For the sauce: In a small saucepan over medium heat, heat oil until shimmering. Add onions, garlic, and jalapeño. Sauté until onions are translucent, about 5 minutes. Add cumin, chili powder, and flour, whisking until browned and thickened. Slowly stir in 3/4 cup of water and tomato sauce, mixing well. Reduce heat to low, and simmer for 15 minutes. Season with salt to taste. Remove from heat and keep warm.
• For the filling and assembly: Preheat oven to 375 degrees. In a medium skillet over medium heat, heat oil until shimmering. Add tofu and cook until brown and somewhat crispy, and its liquid has evaporated, stirring from underneath to prevent sticking, 10 to 15 minutes.
• Once tofu looks brown and cooked on all sides, add two-thirds of the onion and half of the red bell pepper. Stir, and add garlic, jalapeño, cilantro, cumin and chili powder; mix well. Add soy sauce, and mix well. Season with salt to taste. Sauté until the onions and red bell pepper begin to soften, 5 to 10 minutes. Add 1 to 2 tablespoons of water if mixture seems parched, but it should be dry, and the tofu should resemble crisped, browned bits of meat.
• While the tofu mixture is cooking, wrap the tortillas tightly in aluminum foil, and place them in the oven for 10 minutes. Remove, keeping them wrapped, and set aside.
• In a shallow 9-by-7-inch casserole (or large enough to hold the enchiladas snugly in one layer), add 1/3 of the sauce to coat the bottom of the casserole. Unwrap the hot tortillas, and place one in the sauce to coat it, then turn it over so that it is coated on both sides. Add one-sixth of the filling, and roll the tortilla tightly. Place it seam side down on the sauce. Repeat to make six filled tortillas. Pour the remaining sauce on top of the tortillas, and sprinkle with remaining uncooked onion and red bell pepper. Bake until sauce is bubbling, about 15 minutes. Serve, if desired, with a green salad.