Are you ready for a flavor explosion? Look no further! Today, we’re diving into the world of spicy enchiladas that just happen to be vegan-friendly. Whether you’re a seasoned cook or a kitchen newbie, these 18 mouth-watering recipes are sure to spice up your meal routine.
From classic bean and sweet potato combinations to more adventurous takes featuring jackfruit and chipotle butternut squash, we’ve got something for everyone. And the best part? Each of these vegan delights is packed with protein, fiber, and a whole lot of flavor. So go ahead, get cooking, and let the spice begin!
Black Bean and Sweet Potato Vegan Enchiladas
Transform your dinner routine with this flavorful and nutritious vegan enchilada recipe, featuring the creamy sweetness of sweet potatoes and the savory goodness of black beans.
Ingredients:
– 2 medium sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6 corn tortillas
– 1 cup vegan enchilada sauce (homemade or store-bought)
– Shredded dairy-free cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened. Add black beans, cumin, paprika, salt, and pepper; cook for 2-3 minutes.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble enchiladas by spooning sweet potato and bean mixture onto tortillas, rolling up tightly, and placing seam-side down in a baking dish.
5. Pour enchilada sauce over the top, followed by shredded dairy-free cheese (if using).
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Cheesy Vegan Spinach and Mushroom Enchiladas
This recipe combines the comforting flavors of spinach, mushrooms, and cheese with the convenience of a vegan twist. Perfect for a weeknight dinner or a special occasion, these enchiladas are sure to please.
Ingredients:
– 8-10 corn tortillas
– 1 cup fresh spinach leaves
– 1 cup sliced cremini mushrooms
– 1/2 cup vegan cheddar shreds (such as Daiya)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce (vegan)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Sauté the mushrooms and onion in olive oil until tender. Add garlic and cook for 1 minute.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
4. Assemble enchiladas by placing a spoonful of mushroom mixture onto a tortilla, followed by a sprinkle of spinach, cheese, and cilantro. Roll up tightly and place seam-side down in a baking dish.
5. Pour enchilada sauce over the rolled tortillas and cover with foil.
6. Bake for 25-30 minutes or until hot and bubbly. Serve warm.
Cooking Time: 30-40 minutes
Spicy Tofu and Avocado Vegan Enchiladas
A twist on traditional enchiladas, this recipe combines the creaminess of avocado with the spiciness of Korean chili flakes for a flavorful and satisfying vegan dish.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 1 ripe avocado, diced
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegan enchilada sauce (homemade or store-bought)
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add garlic and cook 1 minute.
3. Add crumbled tofu and cook until golden, about 5 minutes.
4. Stir in Gochujang, cumin, paprika, salt, and pepper. Cook 1 minute.
5. Arrange tortillas on a flat surface. Spoon tofu mixture onto each tortilla, leaving a small border around edges. Top with diced avocado.
6. Roll up tortillas and place seam-side down in a baking dish. Pour enchilada sauce over rolled tortillas.
7. Bake for 25-30 minutes or until heated through. Garnish with chopped cilantro.
Cooking Time: 30-35 minutes
Roasted Veggie Vegan Enchiladas with Cashew Cream
Roasted Veggie Vegan Enchiladas with Cashew Cream: A flavorful and satisfying plant-based twist on traditional enchiladas.
Ingredients:
– 8-10 corn tortillas
– 1 large sweet potato, peeled and cubed
– 1 large zucchini, sliced
– 1 large red bell pepper, sliced
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 can black beans, drained and rinsed
– 1 cup cashews
– 1/4 cup nutritional yeast
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 can enchilada sauce (vegan)
– Optional: avocado, sour cream, or salsa for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potato, zucchini, bell pepper, and onion with olive oil, salt, and pepper for 30-40 minutes, or until tender.
3. In a blender or food processor, blend cashews, nutritional yeast, and 1/4 cup water to create cashew cream.
4. Assemble enchiladas by filling tortillas with roasted vegetables, black beans, and cashew cream, rolling up tightly, and placing seam-side down in a baking dish.
5. Cover with enchilada sauce and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: Approximately 1 hour
Lentil and Quinoa Vegan Enchiladas
These enchiladas are a game-changer for plant-based enthusiasts, packed with the comforting flavors of lentils, quinoa, and spices. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 6 corn tortillas
– Vegan enchilada sauce (homemade or store-bought)
– Shredded vegan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, garlic, and red bell pepper until softened.
3. Add cooked lentils, quinoa, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
4. Place a tortilla in the skillet, spoon some of the lentil-quinoa mixture onto the center, and roll up. Repeat with remaining tortillas and filling.
5. Transfer rolled enchiladas to a baking dish, cover with enchilada sauce, and top with shredded vegan cheese (if using).
6. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25 minutes
Jackfruit Vegan Enchiladas with Green Sauce
Experience the bold flavors of Mexico with this innovative twist on traditional enchiladas, featuring tender jackfruit and a tangy green sauce.
Ingredients:
– 1 cup cooked jackfruit (canned or fresh)
– 8-10 corn tortillas
– 1/4 cup vegan enchilada sauce
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped scallions
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: shredded vegan cheese (such as Daiya)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked jackfruit, enchilada sauce, cilantro, scallions, lime juice, cumin, salt, and pepper.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble the enchiladas by spooning the jackfruit mixture onto a warmed tortilla, rolling it up, and placing seam-side down in a baking dish.
5. Repeat with remaining tortillas and filling.
6. Top with additional enchilada sauce and shredded vegan cheese (if using).
7. Bake for 25-30 minutes or until hot and bubbly.
8. Serve with extra cilantro, if desired.
Cooking Time: 30-40 minutes
Creamy Vegan Cauliflower Enchiladas
A flavorful and comforting Mexican-inspired dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the creamiest cashew-based sauce with tender roasted cauliflower, wrapped in whole wheat tortillas.
Ingredients:
– 1 head of cauliflower
– 1/2 cup raw cashews
– 1/4 cup water
– 1 tablespoon lime juice
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 6 whole wheat tortillas
– 1 can of enchilada sauce (vegan)
– 1 cup shredded vegan cheese (such as Daiya or Follow Your Heart)
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Roast cauliflower in the oven with 2 tablespoons of water, cumin, paprika, and cayenne pepper (if using) for 20-25 minutes, or until tender.
3. Soak cashews in water for at least 4 hours or overnight. Drain and blend with lime juice and 1/4 cup water to create creamy sauce.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by spreading a layer of cashew cream, followed by roasted cauliflower, and finishing with enchilada sauce and vegan cheese. Roll up and place seam-side down in a baking dish.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro and serve hot.
Cooking Time: 35-40 minutes
Vegan Enchiladas with Chipotle Butternut Squash
Experience the perfect fusion of spicy and savory flavors in this plant-based twist on traditional enchiladas. Smoky chipotle peppers add depth to tender butternut squash, wrapped in soft tortillas and smothered in a rich tomato sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, minced
– 1 onion, diced
– 8-10 corn tortillas
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a separate baking dish with 2 tablespoons olive oil, salt, and pepper until tender, about 45 minutes.
3. In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add chipotle peppers and cook for an additional minute.
4. Wrap tortillas in foil and warm in the oven for 10-15 minutes.
5. Assemble enchiladas by spooning squash mixture onto tortillas, rolling, and placing seam-side down in a baking dish. Pour tomato sauce over top.
6. Bake at 375°F (190°C) for 20-25 minutes or until the filling is heated through and cheese is melted.
Cook Time: 45-50 minutes
Zucchini and Corn Vegan Enchiladas
Transform traditional enchiladas into a vibrant, plant-based delight with this recipe featuring zucchini and corn. A flavorful blend of sautéed vegetables, creamy sauce, and soft tortillas makes for a satisfying meal.
Ingredients:
– 4-6 corn tortillas
– 1 medium zucchini, diced
– 1 cup frozen corn kernels, thawed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, drained
– 1/2 cup vegan enchilada sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro, scallions, or avocado for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened.
3. Add zucchini and corn; cook until tender, about 5 minutes.
4. In a separate pan, warm tortillas over low heat for 30 seconds on each side.
5. Assemble enchiladas by spreading a portion of the vegetable mixture onto a tortilla, then rolling up and placing seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Pour enchilada sauce over the rolled tortillas and top with diced tomatoes.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Vegan Enchiladas with Walnut Meat and Red Sauce
This recipe combines the rich flavor of walnut-based meat substitute with the bold, tangy taste of homemade red sauce, all wrapped up in a soft tortilla. Perfect for a satisfying vegan dinner or lunch.
Ingredients:
– 1 cup cooked walnut meat (see note)
– 8-10 corn tortillas
– 2 cups red sauce (homemade or store-bought)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: shredded vegan cheese, diced avocado, sliced black olives
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the walnut meat and cook until heated through, about 5 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by spooning the walnut meat onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining tortillas and meat.
6. Pour red sauce over the rolled tortillas and sprinkle with cilantro.
7. Bake for 20-25 minutes or until hot and bubbly.
8. Serve with desired toppings.
Cooking Time: 25-30 minutes
Pumpkin and Black Bean Vegan Enchiladas
A flavorful twist on traditional enchiladas, these Pumpkin and Black Bean Vegan Enchiladas combine the warmth of roasted pumpkin with the depth of black beans in a rich, plant-based sauce.
Ingredients:
– 1 medium pumpkin, roasted and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 8-10 corn tortillas
– 1 can enchilada sauce (vegan)
– Chopped fresh cilantro, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add black beans, cumin, paprika, and cayenne pepper; cook for an additional minute.
4. Arrange tortillas on a flat surface. Spoon the pumpkin and bean mixture onto each tortilla, leaving a small border around edges.
5. Roll up tortillas and place seam-side down in a baking dish. Pour enchilada sauce over the rolled tortillas.
6. Bake for 20-25 minutes or until hot and bubbly.
7. Garnish with cilantro and serve.
Cooking Time: 20-25 minutes
Vegan Enchiladas with Roasted Poblano Peppers
Experience the bold flavors of Mexico with this vegan take on a classic dish. Tender tortillas wrapped around roasted poblano peppers, creamy sauce, and melted vegan cheese create a satisfying and spicy meal.
Ingredients:
– 8-10 corn tortillas
– 4 roasted poblano peppers, chopped
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup vegan enchilada sauce (homemade or store-bought)
– 1/2 cup vegan shredded cheese (such as Daiya or Follow Your Heart)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened.
3. Add the chopped poblano peppers to the skillet and cook for an additional 2-3 minutes.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the enchiladas by filling each tortilla with some of the pepper mixture, rolling up tightly, and placing seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and sprinkle with vegan cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Portobello Mushroom Vegan Enchiladas
A flavorful twist on traditional enchiladas, this recipe features tender Portobello mushrooms wrapped in tortillas and smothered in a rich, plant-based sauce.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup vegan enchilada sauce (homemade or store-bought)
– 8-10 corn tortillas
– 1/2 cup vegan shredded cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic until the mushrooms release their liquid and start to brown.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble enchiladas by placing a few slices of mushroom mixture onto a tortilla, then rolling and placing seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour enchilada sauce over the rolled tortillas and top with vegan cheese (if using).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25 minutes
Vegan Enchiladas with Mango Salsa
Vegan Enchiladas with Mango Salsa: A flavorful twist on traditional enchiladas, this recipe combines tender corn tortillas filled with sautéed vegetables and creamy cashew sauce, topped with a sweet and spicy mango salsa.
Ingredients:
– 8-10 corn tortillas
– 1/2 cup cooked black beans
– 1/2 cup roasted bell peppers, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup cashew cream (see note)
– 1 teaspoon cumin
– Salt and pepper to taste
– Mango Salsa ingredients: 2 ripe mangos, diced; 1 jalapeño pepper, seeded and finely chopped; 1 tablespoon lime juice; salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion, bell peppers, and garlic until tender.
3. Add cooked black beans, cumin, salt, and pepper. Stir to combine.
4. In separate pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Assemble enchiladas by filling tortillas with the vegetable mixture, then placing them seam-side down in a baking dish.
6. Top with cashew cream and bake for 20-25 minutes or until heated through.
7. Prepare Mango Salsa by combining diced mango, jalapeño, lime juice, and salt to taste.
Cooking Time: 30-40 minutes
Chickpea and Spinach Vegan Enchiladas
Transform traditional enchiladas with the creamy richness of chickpeas and the freshness of spinach. This vegan twist is a flavor explosion that’s sure to please.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 cups fresh spinach leaves
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 can enchilada sauce (vegan)
– 1 cup vegan shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
3. Add chickpeas, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.
4. Stir in spinach leaves; cook until wilted.
5. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
6. Assemble enchiladas by spreading chickpea mixture onto tortillas, rolling up, and placing seam-side down in a baking dish.
7. Pour enchilada sauce over the top and sprinkle with vegan cheese (if using).
8. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Vegan Enchiladas with Creamy Avocado Sauce
Experience the rich flavors of Mexico with this vegan twist on a classic dish. Tender corn tortillas wrapped around savory bean and cheese fillings are smothered in a creamy avocado sauce.
Ingredients:
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 cup vegan cheese shreds (such as Daiya or So Delicious)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 ripe avocados
– 1 lime, juiced
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the black beans and cook until slightly browned.
3. Wrap each tortilla with a spoonful of the bean mixture and top with vegan cheese shreds.
4. Place the enchiladas seam-side down in a baking dish. Pour 1/4 cup of water over them.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Meanwhile, blend the avocados, lime juice, and garlic until smooth.
7. Serve the enchiladas with the creamy avocado sauce spooned on top.
Cooking Time: 25-30 minutes
Eggplant and Tomato Vegan Enchiladas
This recipe combines the richness of roasted eggplant and tomato with the warmth of spices, all wrapped up in tender corn tortillas. Perfect for a cozy night in or a dinner party, these enchiladas are sure to impress.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– 1 cup vegan enchilada sauce (homemade or store-bought)
– Chopped fresh cilantro, for garnish
Instructions:
1. Preheat oven to 375°F.
2. Roast eggplant and tomato in the oven for 30 minutes, or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Assemble enchiladas by filling tortillas with roasted vegetables, then rolling and placing seam-side down in a baking dish. Pour over enchilada sauce and top with cilantro.
5. Bake at 375°F for 20-25 minutes, or until hot and bubbly.
Cooking Time: 50-60 minutes
Vegan Enchiladas with Smoky Tempeh
These enchiladas are a game-changer for vegan cuisine, featuring the savory and slightly smoky flavor of tempeh. Paired with rich enchilada sauce, this dish is sure to become a staple in your meal rotation.
Ingredients:
– 1 package of corn tortillas
– 1/2 cup cooked and crumbled tempeh
– 1/4 cup diced onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
– Optional: shredded vegan cheese, chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, tempeh, smoked paprika, salt, and pepper. Cook for an additional minute, stirring frequently.
4. Wrap tortillas in damp paper towel and microwave for 20-30 seconds to warm.
5. Assemble enchiladas by spooning tempeh mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over rolled tortillas and cover with foil.
7. Bake for 20-25 minutes or until cheese is melted and bubbly (if using).
8. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Summary
Indulge in the bold flavors and vibrant colors of these 18 vegan enchilada recipes! From classic combinations like black bean and sweet potato to innovative twists like jackfruit with green sauce, there’s something for every taste bud. Discover creamy cauliflower enchiladas, spicy tofu and avocado wraps, and roasted veggie delights. Plus, explore the rich flavors of lentils, quinoa, and chipotle butternut squash. Whether you’re a seasoned vegan or just starting out, these recipes are sure to ignite your appetite and inspire your kitchen creations.
