These vegan enchiladas are seriously the best! They’re stuffed with plant meat and cheese, smothered with red enchilada sauce and baked for 20 minutes.

If you love enchiladas as much as I do, make sure to check out my Vegan Sour Cream Enchiladas, Vegan Enchilada Casserole and Skillet Enchiladas.

vegan enchiladas being lifted out of casserole dish

Enchiladas make the best Mexican-inspired dinner, and this vegan version is truly incredible. With over 100 5-star ratings, you know they’re going to be good!

It’s true if you make everything from scratch they are a little time intensive. But you can make the recipe easier with a few shortcuts, or prepare the enchilada sauce, cheese and/or plant meat on the weekend for an easier weeknight meal.

Whether you make them exactly as written, or use a few store bought shortcuts, they are sure to be totally delicious!

The best vegan enchilada recipe

These are the best ever vegan enchiladas for a couple of reasons:

  1. Instead of just substituting vegan beef or chicken, we are making easy homemade cauliflower walnut mushroom “meat”. It’s delicious and made with whole plants, just like my Cauliflower Tacos recipe!
  2. The vegan cheese sauce is to die for. I prefer my Vegan Nacho Cheese Sauce for the enchiladas. Often vegan enchiladas just don’t have cheese at all, but mine are super cheesy and rich.
  3. The easy vegan enchilada sauce takes the flavor over the top. You can also use a quality store bought enchilada sauce, but homemade tastes so good.

2 vegan enchiladas on a plate

Ingredients needed (with substitutions)

For the enchilada sauce:

  • Olive oil – Or water for oil free
  • Flour – Or gluten free flour
  • Chili powder, garlic powder, cumin, salt
  • Tomato paste
  • Vegetable broth
  • Apple cider vinegar

Plant based “meat”:

  • Cauliflower
  • Mushrooms
  • Walnuts
  • Vegetable broth or olive oil
  • Cumin, smoked paprika, onion and garlic powder
  • Soy sauce – Tamari for gluten free

The rest:

  • Black beans – May use pinto beans or lentils instead.
  • Vegan Nacho Cheese Sauce – You only need 1/2 of the recipe. May also use store bought vegan cheddar cheese shreds.
  • Corn tortillas – You could use flour tortillas if preferred.
  • Cilantro, optional
looking down on a dish of vegan enchiladas with cilantro

How to make vegan enchiladas

Find the complete printable recipe with measurements below in the recipe card.

If you make the sauce, cheese and filling from scratch then it does take a little while to prepare the enchiladas. The end result is worth it for an exceptional meal, but there are some shortcuts you can take to make it easier. I’ll walk you through it here with photos.

First, make the enchilada sauce

Or purchase pre-made enchilada sauce – When I first posted this recipe in 2019, I had a hard time finding vegan enchilada sauce. Now it’s much easier for me to find, so I don’t usually make it at home. I like Trader Joe’s enchilada sauce, Frontera and other store brands.

If you want to make the homemade sauce, it’s quite simple. You’ll warm a little oil (or water for oil free) in a small pan, whisk in the spices and flour, then the tomato paste and vegetable broth. Whisk and simmer for about 5 minutes, until it thickens somewhat. Remove from heat and set aside.

small pot full of red sauce with a whisk in it

Make the cauliflower mushroom meat filling

Using a food processor, pulse the cauliflower several times until it’s in small pieces, like rice. Then pulse the mushrooms and walnuts a few times until they are a similar consistency as the cauliflower. You could chop them all very small with a knife if you don’t have a food processor.

Add the vegetables and walnuts to a large pan, heat to medium-high heat. Pour in the oil or vegetable broth, spices and soy sauce. Stir well to combine everything. Continue to cook for 10-15 minutes, stirring frequently. Add salt to taste, then stir in the black beans.

bean vegetable mixture for vegan enchiladas in a pan

Make the vegan cheese

I went with my Vegan Nacho Cheese Sauce, which is made super creamy from raw cashews, and is so easy to make. You only need 1/2 of a recipe, so just cut everything in half. I highly recommend it, BUT you could also use my Nut Free Vegan Cheese Sauce or Easy Vegan Cheese Sauce.

Or use store bought vegan cheese shreds. Vegan cheese has come a long way in the last decade. While I still prefer using homemade vegan cheese sauce for the enchiladas, sometimes I use vegan cheese shreds, like Violife cheddar or another brand.

Assemble the enchiladas

All that’s left to do with assemble and bake!

Warm about 5 corn tortillas at a time in the microwave. I wrap them in a paper towel and moisten with a little water, then microwave for 30 seconds or so until soft.

Fill each tortilla with a scoop of the meat filling and cheese sauce (or shreds). Roll up as tightly as possible and place in the prepared baking dish.

small corn tortilla with bean filling, cheese sauce on white plate

Pour the enchilada sauce over the enchiladas in the dish. Make sure they are all coated in the sauce.

red sauce over rolled tortillas in a big white dish

Now pour the rest of the cheese sauce on top of the red sauce (or sprinkle with cheese). Bake for 20-25 minutes, uncovered, at 375 degrees F.

creamy white sauce covering red enchiladas in a casserole dish

Frequently asked questions

Is enchilada sauce vegan?

Often it is accidentally vegan, but not always. Make sure to check the ingredients list for any dairy.

What else can I use as the vegan enchilada filling?

The possibilities are endless! Use a package of Beyond or other vegan meat substitute (vegan beef or chicken) and cook it with a packet of taco seasoning. Or a mixture of roasted sweet potatoes or squash, other vegetables, black beans, cooked quinoa, spinach and/or corn. Soy curls seasoned with taco seasoning or other spices would also be good.

Can I use flour tortillas instead of corn?

Yes, you can. The benefit to using flour tortillas is they are easier to fill and roll up.

How can I make nut free vegan enchiladas?

To make the enchiladas nut free, leave out the walnuts (or use sunflower seeds instead) from the “meat”. Use my Nut Free Vegan Cheese Sauce instead of the cashew based cheese, or nut free vegan cheese shreds.

whole pan of vegan enchiladas with cilantro on top

What to serve with vegan enchiladas

Often I serve these easy vegan enchiladas with Vegan Sour Cream, shredded lettuce and perhaps a side of Mexican rice. Here are some other ideas:

And consider having this delicious Vegan Tres Leches for dessert!

vegan enchiladas, showing plant meat inside

Want more vegan Mexican-inspired dinners?

vegan enchiladas being lifted out of casserole dish
4.96 stars (110 ratings)

The Best Vegan Enchiladas

These vegan enchiladas are seriously the best! Stuffed with plant meat and cheese, smothered with red enchilada sauce and baked for 20 minutes.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 6 servings

Ingredients 
 

Enchilada sauce:

Taco “meat”:

  • 2 cups riced cauliflower 1/2 medium head cauliflower
  • 4 ounces mushrooms
  • 1/2 cup raw walnuts
  • 2 tablespoons olive oil or vegetable broth for oil free
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon salt, to taste

The rest:

Instructions 

Make the Enchilada Sauce (or use store bought)

  • Measure and add all the dry ingredients to a small bowl (flour, chili powder, garlic powder, cumin and salt). Have the tomato paste and vegetable broth ready and nearby.
  • In a medium pot over medium heat, warm the olive oil (or water.) Once warm, pour in the flour/spice mixture and whisk constantly for about a minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly.
  • Bring to a boil, then simmer for 5 minutes, whisking often to remove lumps. It should thicken a bit. Remove from heat, and whisk in the vinegar. Taste and add more salt as needed. Set aside.

Make the Plant Meat

  • If using whole cauliflower, wash, chop off the florets and place them in a food processor. Pulse, creating rice. Add 2 cups of cauliflower rice to a large pan on the stove. 
  • Add the mushrooms and walnuts to the food processor, and pulse until they are a similar consistency as the cauliflower. Don’t over process. Add to the pan with the cauliflower.
  • Turn the heat to medium-high, and pour in the oil or broth, spices and soy sauce. Stir to combine. Continue to cook for 10-15 minutes, stirring frequently. Add salt to taste, and remove from heat. Stir in the black beans.

Assemble the Enchiladas

  • Preheat oven to 375 degrees F. Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch casserole dish.
  • Wrap 5 tortillas at a time in a damp paper towel, and microwave for 30 seconds to 1 minute to soften. This will make them much easier to roll.
  • Fill each tortilla with a scoop of “meat” and a spoonful of cheese sauce. Roll and place into the prepared pan. Repeat until all the tortillas are used. Pour the rest of the enchilada sauce on top, then pour the rest of the cheese on top of the red sauce. 
  • Bake, uncovered, for 20-25 minutes, until bubbly. Top with chopped cilantro and serve hot.

Video

Notes

  1. Gluten free – For gluten free, use gluten free flour in the enchilada sauce, tamari instead of soy sauce and 100% corn tortillas.
  2. Enchilada sauce – You can purchase your own enchilada sauce instead of making it from scratch. Check the ingredients to ensure it’s vegan friendly. You will need about 3 cups.
  3. Plant meat alternative – Instead of the plant meat, you could use Beyond or another vegan beef or chicken substitute. I would cook 12-16 ounces with a packet of taco seasoning, then use for the filling. Soy curls work as well, or even mixed roasted vegetables. The possibilities are endless.
  4. Tortillas – I prefer corn, but you can use flour tortillas as well. If you use larger ones, they are much easier to fill as well!
  5. Cheese – May substitute vegan cheese shreds instead of making the cheese. I like Violife, but you can use whatever you like. You will need about 3 cups, depending on how much cheese you want to use.
  6. Nut free – To make nut-free, omit the walnuts from the “meat” and use my Nut Free Cheese Sauce instead of the cashew based sauce.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 1333mg | Potassium: 722mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 4mg
Course: Entree, Main Course
Cuisine: Mexican
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Amazing and easy recipe! I subbed the walnuts for Beyond Meat due to slim pickings at the store and it tasted great.

    I tried a few with Violife shreds and can confirm that the homemade “cheese” was FAR better, for <10 minutes it's absolutely worth it. Thank you!

  2. Wow!!!!! These were absolutely delicious!!!  The sauces both amazing!  Thank you so much!! I’ve been eating plant based for years but my husband is finally getting on board and he practically licked his plate clean!  He’s allergic to walnuts so I put extra mushroom and some Brazil nuts. I also put half that mixture in the air fryer to give it a little texture!  New family staple!  Grateful for you Nora!!! 

    1. Hi Jan. I appreciate you taking your time to comment! Thank you for using my recipes! I’m really glad you and your husband are enjoying them!

  3. So good!!  Just made this for the 3 of us, 6 flour tortillas in a 9×13 pan, and it’s all gone!  Thank you Nora for another fabulous recipe!

    1. Hi Laurel. I’m glad you and your family love the enchiladas! Thank you for using my recipes, and for taking the time to share!

  4. These are legit! I highly recommend not cutting corners and making this exactly as written. The “meat” is soooo good, it has this specific flavor and texture that is exactly like the filling in regular non vegan enchiladas that you would get from a restaurant. I was blown away! Nora has the best recipes, seriously.

    1. Hi McKenna. I’m so glad my enchiladas turned out for you! Thank you for using my recipes, and for sharing your wonderful comments!

  5. I have made these several times! They are always a big hit, even with my daughter and grand daughter being picky eaters. I have only found the small corn tortillas, so instead of filling and rolling these , I layer them  in a 9X13 pan with the rest of the ingredients and bake like I would a lasagna or casserole.  SO much easier and faster and the taste is still  awesome!! Thank you!

  6. Enchiladas were one of my favorite foods before going vegan, so I was excited to try this recipe. Nora, this has become my “showstopper” vegan meal. I’ve made it so many times for vegan and non vegan friends alike, and it is popular every time.

    Two notes:

    1. I’ve only ever made it with Trader Joe’s enchilada sauce because I’m a busy vegan girl. Delicious! 

    2. I added tofu to the “meat” to give it some extra protein, and it turned out great. I have a friend who dislikes black beans, so they can be omitted successfully as well.

    Thank you for posting amazing recipes like this!

  7. I didn’t get to make the enchiladas but I made the filling.  My husband came home an hour early and everyone was starving. I had the filling ready to go for enchiladas but ended up putting them in tortillas and making enchilada style burritos.  They loved it! The filling is amazing!  I will use the left over filling for a small batch of enchiladas today.  Soooooooooo damn delicious and nutritious!  

    Thank you! 

  8. Nora,

    I made this recipe yesterday. Instead of nuts I added lentils. The taste was amazing! My biggest skeptic, our 24 year old Autistic son tried one bite and gobbled them down. Thank you! will definitley make these again

  9. Made these for the family and they had rave reviews! The only thing I changed was I roasted corn and used that in place of the mushrooms as my son doesn’t like mushrooms. I used your nacho cheese sauce and made your enchilada sauce- incredible!! Will definitely add this to our rotation!! Thank you!

  10. Made this recipe exactly as is and I’m soooo glad I did. You could certainly swap out the homemade sauce, cheese and meat for store bought but it’s just not going to be as tasty. This recipe seriously wowed me and my husband and we’re making it to bring to a family event tonight. Can’t wait to see all the stunned faces! Thanks for another great recipe Nora. ♥️

  11. Can these be made one day and cooked the next.  I made  your chocolate cake twice in the last four days one with icing one a a bunt cake. Both delicious. I have only been vegan the last couple of months 

    1. Wow, thank you! Glad you are enjoying the recipes. Yes, you could prepare them one day and then cook them the next day. I don’t think that would be a problem.

  12. Mate, I looove these enchiladas!! I just today subbed cauli for firm tofu that’s been drained and it also worked! They’re such a great freezer item too for work lunches as and don’t leave you feeling gross, AND omni work colleagues always comment how good they smell/look and they’re just SO delicious!! Thanks for this recipe legend! Xo

  13. Just made these…they were so good! One alteration, I used 10” flour tortillas because that is what I had.  Six of them made a 9 x 13 pan full of deliciousness! Great enchilada sauce recipe too! So glad I tried this recipe. 

  14. I’ve made these a lot and they are always a crowd pleaser. I went back to work and now I’m making meals ahead of time. I was wondering how well these would freeze? Has anyone tried it? Thank you so much!

    1. I think they freeze quite well actually. I does taste better when the cheese sauce on top is fresher, but it will work to freeze it as well. or you could just do enchilada sauce on top, and perhaps a bag of dairy free cheese, which would freeze better. Thanks!

  15. These are amazing! The cheese sauce would fool any non-vegan and the ‘meat’ is the perfect texture (I subbed rolled oats for the mushrooms, though). Great recipe!

  16. I normally don’t leave comments on anything, but I’ve got a leave a comment on here. Nora, you absolutely rock for this recipe. I have made this for everyone! It has been a hit for date night and friend dinner nights alike. Thank you thank you!

  17. Made these last night for the first time and we enjoyed! Even the carnivores liked it. My 6 year old daughter said that the cheese sauce was “the best thing she ever ate”. I can see using the “enchilada meat” base for tacos and other things as well. Thanks so much for sharing!

  18. This is delicious! I made the cheese sauce included in the recipe which happens to be the best cheese sauce I’ve encountered to date. I used what I already had on hand: canned mushrooms & green canned enchilada sauce. The tortillas I had were too fragile to wrap so I layered them in the pan, piled the meat mix on top, followed by cheese sauce, and another layer of tortillas. Poured enchilada and cheese sauces on top and baked. I’ll definitely make this again. Was very good!

  19. This recipe is amazing! It tastes better than a restaurant! I did cheat and used beyond beef for the “meat” because I am unable to have cauliflower but it still came out amazing! Do you have any substation recommendations for the cauliflower? Thanks so much for an amazing vegan  meal recipe! My daughter loved it and asked for more! 

    1. Yay, I have done that before and loved it! So glad you enjoyed them. You could use more mushrooms instead of cauliflower probably, or just adding in some sort of vegan beef crumbles works.

  20. This was amazing!!! 
    Couldn’t find black beans in shops but had some cooked black lentils in fridge so added them in instead.  
    Will definitely be saving the recipe to make again! 

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