Vegan Enchiladas with creamy black bean filling make a super satisfying and healthy plant-based dinner. Kid approved and gluten-free!
Whenever I make enchiladas I feel like I should do the Macarena.
It just pops in my head. So while I'm soaking the 'shews and blending up all the black bean goodness, I'm dancing my tush off like it's nobody's business. Who else gets down and dirty when they're cooking up a storm?
Ok now let's talk VEGAN ENCHILADAS. This is one of those meals where you're like, wait---where's the cheese? But I swear to you, these enchiladas are insanely creamy sans dairy thanks to the cashews.
I even topped them with a non-dairy sour cream to really kick up the creaminess factor a notch because...texture. Jeff and I look so forward to enchilada night!
How to make vegan enchiladas
These enchiladas taste incredible whether you follow a vegan or vegetarian diet or not. My meat and potato lovin' husband ADORES them!
- Soak cashews so they're nice and soft.
- Make the filling by blending cashews, salsa, and pepper in the food processor. Add beans, salt, and spices. Throw in greens if you fancy!
- Cover your pan in sauce. Spoon filling into tortillas then smother them in more enchilada sauce.
- Bake for 30 minutes and devour with extra salsa.
Key ingredients and tips
- Cashews: This makes the enchiladas nice and creamy. I prefer raw but roasted will also work!
- Corn tortillas: I love corn tortillas here, but if flour ones are your jam, go for it!
- Enchilada sauce: You can totally make your own homemade enchilada sauce (I like that recipe with half the chili powder), but I typically use store-bought for convenience. I used red enchilada sauce, but green is totally fine, too. Check ingredients to be sure it's vegan.
- Salsa: For flavor and moisture. I like medium chunky but use whatever salsa you love.
- Bell pepper: Extra veggies, hooray! Pepper also helps add liquid to the filling. Red, yellow, or orange works.
- Black beans: For some textural oomph and plant protein. You could also use pinto beans or canned lentils.
- Kale: I love throwing greens in the mix if I have them, but you can totally omit.
- Spices: For extra kick! You can make these as spicy or not spicy as you want with cayenne.
Storage tips
Store leftover enchiladas in the refrigerator for up to 5 days. A squeeze of lime is great to brighten them up!
Can you freeze enchiladas?
For sure! Cover the dish tightly (or use a disposable aluminum one) with plastic wrap followed by foil. Freeze for up to 3 months. You can thaw them overnight in the refrigerator and then set them out at room temperature for 30 minutes. Bake per the recipe instructions!
You can also freeze filling in a freezer baggie. Simply lay it flat and say hello to super easy enchiladas next time!
Craving more Mexican-inspired goodness? Don't miss these recipes!
- Vegan Taco Stuffed Sweet Potatoes
- Vegan Sweet Potato Black Bean Enchiladas
- Zesty Sheet Pan Tofu Tacos with Kale Slaw
- Vegan Tempeh and Kale Enchilada Casserole
If you make this vegan enchilada recipe and your love it, pretty please let me know by leaving a rating and/or comment! I hope it becomes a weeknight favorite for you, too.
Fiesta time!! (Insert red dancing girl emoji here...)
Print
Vegan Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Meals
- Method: oven
- Cuisine: Mexican
- Diet: Vegan
Description
Vegan Enchiladas with creamy black bean filling make a super satisfying and healthy plant-based dinner. Kid approved and gluten-free!
Ingredients
- ½ cup cashews (preferably raw), soaked
- Heaping ½ cup salsa (plus more for serving)
- 1 red bell pepper, roughly chopped
- 1 15oz can black beans, drained and rinsed
- 1 tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne
- 1 cup kale or spinach (optional)
- 12 corn tortillas
- 8oz enchilada sauce
- Avocado and cilantro to garnish, if desired
Instructions
- Place cashews in a medium bowl. Cover with hot water and let sit for 10 minutes.
- Preheat oven to 350F. Drain and rinse cashews. Place in food processor with salsa and bell pepper and blend for about a minute, or until smooth. Add beans, salt, and spices. Process until mixture is combined but has some texture. Add in kale and process just until the kale is broken down.
- Using a 13×9 pan, pour just enough enchilada sauce to cover bottom. Spoon filling into tortillas, fold them up, and place seam-side down on the pan. If the tortillas break, that’s ok! Once all enchiladas are all next to each other in the pan, cover them liberally with the rest of the enchilada sauce.
- Bake for 30 minutes. Garnish with avocado and cilantro. Serve with extra salsa and devour!
Notes
To make cashew sour cream, blend ¾ cup soaked raw cashews, ⅓ cup water, 1 ½ tbsp lemon juice, and ¼ tsp fine sea salt in Nutribullet until smooth, adding more water if needed to blend.
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats. Recipes and images are a copyright of hummusapien.com.
Lizzie says
I liked this recipe a lot! I had 2 for dinner, and then a midnight snack because they were so tasty. I made a couple of adjustments based on personal preference and what was in my fridge:
-sauteed half an onion and added it to the puree.
-tripled the spices
-green bell pepper instead of red
-added a sm. handful of dark chocolate chips and a couple tablespoons of cocoa nibs to the warm puree
★★★★★
Alexis Joseph says
Oh wow, chocolate ini enchiladas sound like a game changer! Thanks for your review, Lizzie!
Rachel says
We accidentally ate the entire pan in one sitting !! These delicious enchiladas even hit the spot for my husband who isn’t really an enchilada eater!
★★★★★
Alexis Joseph says
Hahaha thanks Rachel! We make double batches of them now 🙂 So glad you loved them!
Dylan says
This recipe is a staple for us, and comes together in a flash! SO good with a sprinkle of grated cheddar on top 🙂
★★★★★
Alexis Joseph says
Love me some cheddar on top!
AY says
I have used this recipe of yours so many times, I think of it as mine! Sometimes I use silken tofu instead of cashews. I will add chopped veggies, corn, green onion to the bean mix. Have used flour and corn tortillas. Everything works!
Alexis Joseph says
Awwww fabulous! I'v gotta try it with tofu!
Fan On Hand says
These enchiladas are outstanding! Great flavor, texture and my family’s favorite. Also a great “make ahead” dinner—I made the filling in advance and brought this on a ski trip. Assembled it at dinner time and baked...perfect after a day on the slopes, or anytime!
★★★★★
Alexis says
You made my night, thanks so much!!
Cara says
This recipe is so delicious, packed with flavor and easy to modify with what you have on hand!! I have mixed results with plant based dishes sometimes, but this was a definite hit. I wanted to eat the entire pan for dinner haha!
★★★★★
Alexis Joseph says
Wonderful news, thanks a ton Cara!
Yinka says
Love this recipe. Blending the filling makes for such flavorful enchiladas and great texture. The cashew cream is next level.
★★★★★
Alexis Joseph says
Yayyy I so agree!
Sara says
We make this almost weekly! The whole family loves it, including my toddler who always asks for seconds...and usually thirds!
★★★★★
Alexis Joseph says
Awwww that is too cute. I love it, Sara!
Maddie says
Hands down the best vegan enchiladas. These are a regular in our house! My fiancé and his brother (both frequent meat eaters) lovee them too.
★★★★★
Alexis Joseph says
I’m so glad, thanks a ton for letting me know!
Farrah Chrstos says
We make this monthly and we think of you each time we do. So proud of the business you have grown.
xo
★★★★★
Alexis Joseph says
Awww thank you so much, Farrah! You made my day 🙂 I can't believe how grown up the girls are!! XO
Karen says
Seriously my favorite!!! Even my carnivore fiance loves this one, so that speaks volumes. This has quickly become a staple in our weekly recipe rotation. If I'm feeling "wild" I'll add some cilantro to the cashew sour cream for some extra flavor.
Thank you Alexis for another tasty, healthy, vegan recipe -- approved by carnivores and herbivores alike!
★★★★★
Alexis Joseph says
Mmmm love it! Thanks so much, Karen 🙂
Allison says
These are the best enchiladas ever and my meat-loving fiance loves them too and requests them regularly. Also, don't skip the cashew cream, it really takes it to the next level!
★★★★★
Alexis Joseph says
Yayy!! The ultimate compliment that your meat-loving hubby loves them, too 🙂 If you eat cheese, we added colby jack on top last time and it was amazing!
Brooke G says
One of my favorite recipes on your site (and I've tried A LOT of them)! Tastes like they're from a restaurant. Even my picky boyfriend LOVED them!
★★★★★
Alexis Joseph says
Heck yes! I so agree!
Briana says
These are SO GOOD! Ridiculous good. They are so flavorful! I love recipes that have nutritious, flavorful ingredients! This proves you do not have to have a bunch of ‘crap’ to make an enchilada dish so tasty! You feel like you’re indulging but the ingredients are clean. Thank you for coming up with what will be a new weekly staple in our home!
★★★★★
Alexis Joseph says
Wonderful news! Thanks for taking the time to share, Briana 🙂
Megan says
Super easy to make and tasty!!
★★★★★
Alexis Joseph says
Thanks so much, Megan!
Molly G says
Ever since stumbling upon this recipe I have made these enchiladas weekly! I used the Angelic bakery GF sweet potato tortillas and I like to add the chickpea\walnut taco mix that you have on your blog inside with the black beans. I only use about half the “taco filling” that you would use for a full order of tacos ( so half a can of chickpeas pulverized with walnuts) as to not overwhelm the enchiladas but dang!! So tasty 😋
★★★★★
Alexis Joseph says
OMG SO smart! I need to get my hands on more of those tortillas ASAP. Thanks for reviewing, Molly!
Erin says
Obsessed with these. Our picky kids love them, too!
★★★★★
Shawna says
Soo good! My husband liked it as well as my 4 kids! (And this isn't like a normal meal in our house.)
★★★★★
Alexis Joseph says
Fabulous! Glad these were a win for you and the fam. Thanks for taking the time to rate the recipe, Shawna! I really appreciate it.
Katie says
Great flavor and great leftovers! Ended up making my own enchilada sauce and salsa so the result was super fresh! Used pinto beans instead of black because I already had some soaked and cooked. Really filling!
Alexis Joseph says
Mmmm that sounds perfect! Thanks for the comment, Katie!
Lindsey says
Finally got around to making these, and only sorry I waited so long. My boyfriend doesn't like kale, and even he loved them XD I used lentils instead of black beans and would highly recommend. Loved the cashew cream addition. Cannot wait to make these again!
Alexis says
Amazing! Isn't the sour cream such a good addition?
J says
I made these last night and they were incredible! So incredible that I thought my boyfriend might actually propose, he loved them that much!!
Alexis says
Best compliment ever! Thanks so much for letting me know.
E says
Excellent taste and easy to make. My husband went back for seconds!
Alexis says
Now that's what I like to hear! Thanks, Erin 🙂
Kimberly Klotz says
Made this last night and it is FABULOUS!!!!!!!!!!!!!! Will make again soon! THANK YOU
★★★★★
Alison says
My carnivorous husband said this was one of the top five dishes I’ve ever made. I served it with some cilantro lime rice and it made an amazing meal with plenty of leftovers. This’ll be on repeat in our house!
★★★★★
Rhonda says
Fantastic recipe!
★★★★★
Alexis says
Thanks so much, Rhonda!
Amy @ FitnessMeetsFrosting says
OMG these were AH-MAZE-ING! I used the homemade enchilada sauce you recommended, which was fabulous! I also subbed some corn for the bell pepper cause it's what I had. I made my meat and potatoes lovin husband try it and he said it was delicious! This recipe is going to be on repeat for the next several months!
★★★★★
Alexis says
I love the changes you made! Corn is always a good idea. Thanks so much for the feedback!
★★★★★
Shane McDermott says
These enchiladas were absolutely top class! So healthy and full of flavor. Another unbelievably good recipe from Hummusapien. 100% recommend trying this recipe?
★★★★★
Alexis says
Thank you tons for the positive feedback, Shane!