Vegan Enchiladas Recipe: Delicious and Cheesy

25th June 2017

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Vegan enchiladas are just as delicious as any others. As with my vegan spaghetti bolognese recipe and my vegan chilli recipe, I really don’t feel like it’s a case of ever missing out with vegan food. It’s about getting creative with the incredible variety of ingredients and flavours that we do have access to. And many of those flavours are still distinctly cheesy.

Some might miss cheese initially when turning vegan but that flavour can be found elsewhere. Nutritional yeast, for example, immediately becomes a staple.

Bring some vegan cheese into the mix – or double down on nutritional yeast – and you have a delicious tasty cheesy enchilada.

This recipe may seem somewhat complicated as I have split it into different sections but I have done my best to lay it out in a way that is simple and easy to follow. All the ingredients are easy to find and many overlap between sections but if you have any trouble give me a shout and together we can hopefully work it out.

Print Recipe
Vegan Enchiladas
vegan enchiladas
Course Main Dish
Servings
Enchiladas
Ingredients
Black Beans
  • 200 grams dried black beans
  • 1 1/2 litres cold water
  • 1 vegetable stock cube
Filling
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 medium white onion diced
  • 3 bell peppers different colours if possible, sliced
  • 500 grams mushrooms any type will do, roughly chopped
  • 1/2 small chilli minced
  • 1 tin chopped tomatoes
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder add more if you like it spicy
  • 1 tsp smoked paprika
Sauce
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 medium white onion diced
  • 2 tins chopped tomatoes
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder again, add more if you like it spicy
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast
Enchiladas
  • 8 large tortilla wraps
  • 200 grams vegan cheese optional
Course Main Dish
Servings
Enchiladas
Ingredients
Black Beans
  • 200 grams dried black beans
  • 1 1/2 litres cold water
  • 1 vegetable stock cube
Filling
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 medium white onion diced
  • 3 bell peppers different colours if possible, sliced
  • 500 grams mushrooms any type will do, roughly chopped
  • 1/2 small chilli minced
  • 1 tin chopped tomatoes
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder add more if you like it spicy
  • 1 tsp smoked paprika
Sauce
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 medium white onion diced
  • 2 tins chopped tomatoes
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder again, add more if you like it spicy
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast
Enchiladas
  • 8 large tortilla wraps
  • 200 grams vegan cheese optional
vegan enchiladas
Instructions
Black Beans
  1. Add the black beans, cold water and stock cube to a large saucepan and turn on a high heat.
  2. Bring to a rapid boil for 10 minutes. Reduce to a medium heat, cover and simmer for 1 hour, stirring every 10-15 minutes or so.
  3. Add more water if the black beans become dry. Turn off the heat and drain off any excess liquid from the beans once they are cooked and set aside.
Filling
  1. Add the olive oil to a frying pan on a medium heat.
  2. Add the onion, garlic and chilli.
  3. Cook for 2-3 minutes.
  4. Add the peppers to the frying pan.
  5. Cook for 5-6 minutes until the peppers are soft.
  6. Add the mushrooms to the frying pan.
  7. Cook for a further 5-8 minutes until everything is well sweated down.
  8. Add the tinned tomatoes, cumin, coriander, chilli powder and smoked paprika to the frying pan.
  9. Season well with salt and pepper and stir until everything is well combined.
  10. Simmer for further 4-5 minutes and turn off the heat. Set aside.
Sauce
  1. At this point, preheat the oven to 200 degrees celsius.
  2. Add the oil to a large saucepan on a medium heat.
  3. Add the onion and garlic and cook for 3-4 minutes.
  4. Add the tomatoes, coriander, cumin, chilli powder, smoked paprika and nutritional yeast to the saucepan and season generously with salt and pepper.
  5. Simmer gently for 15 minutes then take off the heat. Set aside.
Enchiladas
  1. Add 1/4 of the sauce to the bottom of a large casserole dish.
  2. Prepare the wraps with an even amount of the filling and beans in each, roll up the wrap then line up in the casserole dish.
  3. Add rest of the sauce on top of the wraps.
  4. Top with grated vegan cheese if using.
  5. Cook for 20-25 minutes until the cheese is melted and golden.

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