Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant “meat”, black beans, and vegan cheese sauce. 

vegan enchiladas being lifted out of casserole dish

Enchiladas are the perfect food if you ask me. I know tacos are all the rage these days (for good reason), but don’t forget about enchiladas! Corn tortillas are stuffed, rolled and drenched in red sauce and cheese. Total yum.

These really are the best vegan enchiladas, ever. They will remind you of beef enchiladas, except they are meat free, dairy free and even good for you! There are 3 important parts to making these delicious whole food plant based enchiladas: easy enchilada sauce, taco “meat”, and vegan cheese sauce.

2 vegan enchiladas on a plateThere is no oil involved here, or store bought vegan meat or cheese. I’ve also kept the recipe as simple as possible so you can have dinner on the table ASAP!

It’s easy to make vegan enchiladas gluten free, or nut free if you need to. I’ll show you how, so read on!

looking down on a dish of vegan enchiladas with cilantro

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Can I buy pre-made enchilada sauce?

You can, but the flavor is much better if you can take 5 minutes and make your own! If you buy enchilada sauce at the store, make sure to check the ingredient list, as there is often milk added. Here is one brand that is definitely vegan: Simply Organic Enchilada Sauce.

How do you make vegan enchilada sauce?

Making enchilada sauce is really fast and easy. Gather all the ingredients, because it will go quickly. Measure all the dry ingredients (flour + spices) and place them in a small bowl. Heat a few tablespoons of water in a medium pot, then pour the flour/spices mixture on top and whisk constantly for a minute. Now whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly. Bring to a boil, then simmer for about 5 minutes, whisking frequently to remove any lumps. Remove from heat, stir in the apple cider vinegar and add salt to taste.


making vegan enchilada sauce collage

How to make the filling for vegan enchiladas:

Using a food processor, pulse your cauliflower to make cauliflower 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 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.

collage of making vegan plant meat for vegan enchiladas

Choices for vegan cheese:

I went with my Easy 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.

The other option is to use dairy free vegan cheese shreds, such as Daiya or another brand. You would probably need 2 bags for this recipe, and I would only recommend this if you already know of a brand you like, as some people really dislike the vegan cheeses you can buy at the store. If you can, use one of my homemade cheese sauces, they are easy to make and so much better tasting!

vegan enchiladas covered in sauce, then cheese sauce

Can I use flour tortillas for vegan enchiladas?

Yes, you can, though traditional enchiladas are made with corn tortillas. Sometimes I like to switch things up and use flour though. You will probably need 6-8 large flour tortillas if you want to try this.

How to make gluten free:

Easy! For the enchilada sauce, use brown rice flour or a gluten free mix in place of the all purpose flour. Then, make sure to use gluten free tamari instead of soy sauce. And of course, use corn tortillas, not a corn/wheat mixture or flour tortillas.

Or nut free:

Omit the walnuts from the “meat”, and use more mushrooms or cauliflower. Use my Nut Free Vegan Cheese Sauce.

whole pan of vegan enchiladas with cilantro on top

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vegan enchiladas, showing plant meat inside

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vegan enchiladas being lifted out of casserole dish
4.96 stars (94 ratings)

The Best Vegan Enchiladas

Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant "meat", black beans, and vegan cheese sauce. 
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings


Enchilada sauce:

  • 3 tablespoons water
  • 3 tablespoons all purpose flour | gluten-free if needed
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar

Taco "meat":

  • 2 cups riced cauliflower | 1/2 medium head cauliflower
  • 4 ounces mushrooms | 1/2 package, or 4-5 mushrooms
  • 1/2 cup raw walnuts
  • 2 tablespoons vegetable broth, more if needed
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons low sodium soy sauce | tamari for gluten free
  • 1/2 teaspoon salt, to taste

The rest:

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 Recipe Vegan Nacho Cheese Sauce
  • 12-15 corn tortillas
  • 1/4 cup chopped cilantro


Make the Enchilada Sauce:

  • 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 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 Taco "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 vegetable broth (2 tablespoons), 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 9x13 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.



  1. For gluten free, use gluten free flour in the enchilada sauce, tamari instead of soy sauce and 100% corn tortillas.
  2. To make this recipe easier, you could buy pre-made vegan enchilada sauce. Check ingredient list as some brands have milk in them. You could also use vegan ground "beef" instead of the plant meat, or top the enchiladas with shredded vegan cheddar in place of the nacho cheese sauce. But they taste the best as written.
  3. Try subbing flour tortillas for the corn if desired.
  4. To make nut-free, omit the walnuts from the "meat" and use my Nut Free Cheese Sauce instead of the cashew based sauce.
  5. Calorie calculation does not include Nacho Cheese Sauce.


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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  1. I am so glad that I found this recipe! When I served this to my family, they said it tasted and looked like something that would be found in a gourmet restaurant. It was rather hard for me to make it since I don’t cook often, but the end result was amazing! I love how flavorful and presentable the dish was. I love your recipes and I always go to your page when looking for something good. Thanks for sharing all these wonderfull dishes.

    1. Thank you so much for your kind, sincere words, and your great review! I’m so thrilled that the enchiladas were a hit with your family! Thank you for using my recipes! I love to hear from people like you who find them helpful and delicious! Thanks again, and happy cooking!

  2. Our families favorite!! I was worried about the taste of the cauliflower meat, but it was amazing. Will make again and be our go to recipe for vegan enchiladas ??

    1. I’m thrilled this is your enchilada go to recipe! Thanks for sharing your wonderful comments, and I’m glad your family loved them! Thank you!

  3. Delicious, simple and quick…like all of Nora’s wonderful recipes.
    Worked well even for my omnivorous boyfriend who was craving enchiladas!

  4. I made these for the first time a few weeks ago for myself and a few friends (who are not all vegetarian). All the great reviews had me curious — and I was not disappointed. They were so delicious! I added some sauteed onion and garlic to the taco “meat” mixture as well (because I love onions). I’m going to make them again in a few weeks. 🙂 I also loved how easy and delicious the cheese sauce was — I don’t have a fancy blender but ground them up first in a mini food processor (as someone else suggested) then did the rest in the blender. I’m going to make some more of that to have on pasta and with veggies. Your site and recipes have helped me eat more vegan meals, and feel confident serving them to others. Thanks!

    1. Hi Jill! I am glad that the enchiladas were a hit! Thanks so much for your kind words, and your great review and comments! Thank you for using my recipes, and sharing them with others! Happy cooking!

  5. This recipe is absolutely amazing.  And I just made your cheese sauce recipe for the first time and it was perfect.  Thanks so much!

  6. This was absolutely delicious!! I used all purpose white flour. Is 100% whole wheat flour a good swap for the white flour for this recipe? 

  7. The title of the recipe says it all, these truly are the best vegan enchiladas ?
    Everything I’ve tried of yours has been a grand slam!

    1. Thank you, I’m glad you loved the enchiladas! I appreciate you taking your time to share your great review and comments!

  8. I made it more like a lasagna bc I had small tortillas in the fridge already… super easy and super delicious!  Thank you for always providing nutritional a d family friendly meals!

    1. Thank you Jennifer! I love easy and delicious! I am thrilled that you loved the enchiladas, and that my recipes are wonderful for your family! Thank you for sharing!

  9. Absolutely amazing. Made this for family lunch and it was a hit. Thank you for this amazing recipe

  10. Thanks for the tasty recipe. The cheese sauce and enchilada sauce were both delicious. The enchiladas were good but I personally didn’t care for the walnuts in the meat. Next time I might omit. But the flavor of everything was authentic. I made these for company and everyone loved them . It was great with Spanish rice for a side and chocolate chia pudding with blueberries for dessert.

    1. I’m glad you enjoyed the enchiladas, feel free to leave out the walnuts or add more mushrooms or lentils instead. Thanks!

  11. Hi Nora. I’m sure these are gonna be fabulous just like all of your other recipes. I’m going to make them this week. Just a heads up, assembly instructions step 3 should also include adding the beans. Thank you for all the recipes.

    1. I hope you love the enchiladas! It actually already says to stir in the black beans in step 3 of making the taco meat.

  12. These are SO GOOD. I forgot to add in the beans until after I’d wrapped everything up and put the sauce on, so just ended up putting some on top. The “cheese” sauce is delicious.

    1. Hi Darcie! I bet it was great with the beans on top! Thanks for sharing your wonderful review! I’m glad you love the enchiladas and cheese sauce!

  13. I just came across your site and made these last night. They were delicious! Will definitely be making again and am excited to try more of your recipes.

    1. Hi Gwen. Welcome to Nora Cooks! I’m glad you loved the enchiladas! I appreciate you taking your time to share your review. Enjoy your journey through my recipes, and let me know how they turn out for you! Happy cooking!

    2. This was great! I’m a meat eater trying to cut down and this was flavorful, filling, and pretty easy. Do you know how well these freeze/fridge/reheat? As I try to expand my vegan pallet, I’ll definitely be back!

      1. I’m so happy to hear that! They are perfect for meal prep, because the leftovers microwave or reheat well for up to 4 days. They freeze quite well. Thank you!

  14. I’m not even vegan, and this was really, really good. I made it according to the recipe, and it was just delicious. Thank you!
    I would say that the “cheese” sauce makes a good dip for raw veggies, too! And the filling was great for a few tacos another day.

  15. These were amazing!!! Everyone loved these enchiladas. I made extra filling, enchilada sauce, and cheese sauce to toss over nachos for a quick Friday night meal. I will be making these over and over! Thanks for the absolutely wonderful recipe.

    1. I’m so glad you all loved the enchiladas! Your Friday night meal sounds so yum! Thank you for sharing your comments, Rose!

  16. This truly is the best  vegan enchilada recipe! I’ve made a few others and they don’t compare. Highly recommend this one. 

    1. Yes, you can freeze them either before or after baking, either way is fine. Just depends on your preference. Either way, thaw in the fridge overnight, then pop in the oven until hot. It is best to leave the cheese topping off if freezing, and perhaps make it fresh or use vegan cheese shreds instead when baking. The cheese sauce texture will be very thick once frozen.

  17. This was soooo good!!  Blown away!  I didn’t need to cook (warm it up) your cheese sauce recipe I just added it to the enchiladas.  Such a great enchilada recipe.  Thank you!

  18. Hi Nora! Question, could I use the taco meat from this recipe but top it with the vegan sour cream from your other recipe? Do you think that would taste good?

  19. My husband is Mexican and we eat a lot of Mexican food. He and our children could not tell this recipe was vegan. It was absolutely delicious. Thank you!

    1. Hi Debbie. I’m glad the enchiladas turned out delicious for your family! Thank you for using my recipe, and for sharing!

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