The Best Vegan Enchiladas

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!

1. Soak cashews so they're nice and soft.
2. Make the filling by blending cashews, salsa, and pepper in the food processor. Add beans, salt, and spices. Throw in greens if you fancy!
3. Cover your pan in sauce. Spoon filling into tortillas then smother them in more enchilada sauce.
4. 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...)

Vegan Enchiladas Recipe

★★★★★ 5 from 23 reviews

• Author: Alexis | Hummusapien
• 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

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Description

Vegan Enchiladas with creamy black bean filling make a super satisfying and healthy plant-based dinner. Kid approved and gluten-free!

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Place cashews in a medium bowl. Cover with hot water and let sit for 10 minutes.
2. 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.
3. 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.
4. Bake for 30 minutes. Garnish with avocado and cilantro. Serve with extra salsa and devour!

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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.