Amazing Sour Cream Enchiladas with no dairy or meat! They are filled with a mix of roasted vegetables and beans, and covered in a flavorful and rich sour cream sauce. Easy and delicious!

looking down on a pan of sour cream enchiladas with chopped green onion/cilantro

Everyone will be begging for more when you make these sour cream enchiladas, and no one will believe there’s absolutely NO dairy involved! The green chile sour cream sauce is made of just 2 ingredients, plus water and salt. Despite the short ingredient list. it’s SO incredible, and I want to put it on everything!

I have used both flour and corn tortillas here, so you can use whichever you prefer. Flour tortillas are a bit easier, as you don’t have to pre-warm them, they hold more filling and are easier to roll up. Corn are delicious, but you do need to warm them up in damp paper towels (in the microwave) before rolling, or they will break and you will be frustrated.

side close up photo of creamy enchiladas

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About the enchilada filling

The filling is made of simple roasted vegetables (zucchini, onion, corn and cauliflower). Cauliflower makes a great stand in for chicken, and it gets really tasty when roasted. If you want, you could substitute a package of Gardein chik’n nuggets for the cauliflower. Just chop them up and bake with the vegetables.

Once the vegetables are roasted, mix them in a large bowl with a can of black beans and a little adobo sauce. If you are sensitive to spice, you can leave the adobo sauce out, but it adds a ton of flavor. You will also mix in about 1/2 cup of the sour cream sauce. And that’s your filling!

two enchiladas on a white plate

Fill the tortillas, place seam side down, cover in the sour cream sauce and bake for 15-20 minutes until hot. I like to sprinkle chopped cilantro and green onions when serving. Savor and enjoy!

Want more vegan enchilada recipes?

Serving suggestions – Serve with a side of Refried Beans and/or Spanish Rice.

fork cutting into white enchiladas on a plate, showing inside

square image of a pan of enchiladas with white sauce
4.95 stars (34 ratings)

Vegan Sour Cream Enchiladas

Amazing Sour Cream Enchiladas with no dairy or meat! They are filled with a mix of roasted vegetables and beans, and covered in a flavorful and rich sour cream sauce. Easy and delicious!
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Servings: 8 servings

Ingredients 
 

Roasted Vegetables

  • 1 medium zucchini, diced
  • 1/2 medium onion, chopped
  • 1 1/2 cups fresh or frozen corn
  • 3-4 cups cauliflower florets (or sub vegan chik'n nuggets, cut up)
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon salt

Sour Cream Sauce

The rest

  • (1) 15-oz can black beans, drained and rinsed (1 1/2 cups)
  • 2 tablespoons adobo sauce, from a can of chipotle in adobo*
  • 1/2 teaspoon salt, or to taste
  • 12 medium-sized flour tortillas, OR 15-20 corn tortillas
  • Optional: chopped cilantro and green onions, for serving

Instructions 

Roast the vegetables

  • Preheat the oven to 425 degrees F. Add the zucchini, onion, corn and cauliflower (or vegan chik'n nuggets) to a large rimmed pan.
  • Drizzle with olive oil, sprinkle with salt, give the mixture a little stir then spread out evenly. Roast in the oven for 20-30 minutes. Remove from the oven and set aside.
  • Turn down the oven to 375 degrees F.

Make the sour cream sauce while the vegetables are roasting

  • Soak the cashews - In a bowl or measuring cup, cover the raw cashews with boiling hot water and let soak for 5 minutes. You can also simply boil them for 5 minutes in a small pot.
  • Drain the cashews and add to a high powered blender along with the canned green chiles, 1 cup of water and salt. Blend until very smooth and creamy, scraping down the sides of the blender as needed. Set aside.

Assemble the enchiladas

  • Lightly grease the bottom of a large 9 x 13 inch casserole dish.
  • In a large bowl, add the roasted vegetables, black beans, adobo sauce, 1/2 cup of the sour cream sauce and salt. Mix well with a large spoon.
  • If you are using corn tortillas, warm them by wrapping them in damp paper towels and microwaving for 1 minute. No need to do this with flour tortillas.
  • Fill each tortilla with approximately 1/2 cup of the filling (less if using small corn tortillas) and roll up carefully. Place seam side down in the baking dish. Repeat until the dish is full and you have used nearly all of the filling. Top with the rest of the sour cream sauce, and spoon the remaining filling on top, in the middle, if desired. Or save and eat separately, it's delicious!
  • Place the enchiladas in the oven and bake, uncovered for 15-20 minutes or until hot.
  • Serve with chopped cilantro and green onions, if desired. Enjoy!

Notes

  1. You can substitute vegan chik'n nuggets for the cauliflower if desired. I like Gardein brand. Simply slice them up and bake with the vegetables.  
  2. The adobo sauce makes the filling very flavorful and a bit spicy, so if you are serving this to kids or people sensitive to spice, you may omit this. (You can usually find it near the jarred jalapeños, in the Mexican section at the grocery store.)
  3. Leftovers will last in the refrigerator for 3-4 days.
  4. To freeze: I would recommend assembling the enchiladas without the sour cream sauce, then freezing in a dish. When you are ready to cook them, thaw overnight in the refrigerator, then cover in sour cream sauce and bake. The sauce may get too thick otherwise.

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 48g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 840mg | Potassium: 719mg | Fiber: 10g | Sugar: 7g | Vitamin A: 545IU | Vitamin C: 42mg | Calcium: 122mg | Iron: 4mg
Course: Main Course
Cuisine: Mexican
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was originally published in March 2018 and has been republished with new photos and improved recipe process.

 

 

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Comments

  1. Wow! It’s in the oven right now- flavors are spot on! Thanks for another great recipe- you are appreciated more than you know 🙂

    1. Thank you, Beth, for your wonderful feedback! I am so glad you are loving the enchiladas! I appreciate you using my recipes! Happy cooking!

  2. This recipe is so good. I don’t make it very regularly bc I favor 30 minute meals most of the time, but I broke this recipe out again today and am so happy I did. I love the green chile sauce so much. To be a tad easier, I made it as more of a lasagna by layering the tortillas & filling, then topping it with tortillas and the sauce. I also split into two pans bc it makes so much for my small family that I freeze half for a later easy meal. Thanks for another lovely recipe. 

  3. This is such a delicious combo of flavors and textures! Nora, you have transformed my vegan cooking and baking experience – thank you so much for your important contributions.

  4. Perfect rainy day meal. I think it would be a great dish to serve to non-vegans. It’s so creamy and flavorful.  

  5. Thank you for this recipe! Just made this for dinner and loved it! I used both cauliflower and chikken, omitting the black beans. I also only used 4 ounces of green chilies because that’s all I had but it was all still amazing! I’ll definitely make this recipe again.

    1. Thanks for sharing your great review and comments, Aimee! I’m thrilled that you loved the enchiladas, and that you’ll be making them again! Happy cooking!

  6. It was good, not sure if I would make it again though. The canned black beans didn’t get cooked in the oven after 20 minutes and were still too crunchy for my taste after the dish was done. I know canned black beans can vary in softness, so I recommend to anyone who doesn’t like crunchy beans that you test your beans for softness before cooking and precook the beans separately if needed. Because they won’t get cooked in the oven after 20 minutes in this dish, just heated up

    1. Hi Helene. That’s so odd, because canned beans are already cooked, unless you are using something I’m not familiar with. They literally don’t even need to be warmed to be cooked, I often drain them and throw them in a salad or bowl. Perhaps the brand you are using are very hard, all the ones I use are soft and already cooked.

  7. I really want to make these as we LOVE your other enchiladas but can’t find canned green chillis in the UK?? On amazon they have pickled chill peppers. Would that work? Or is there something else I can substitute?

    1. Hi Sarah! Hmm that’s a hard one. You could probably sauté a green bell pepper in a little oil and use that instead, or maybe pickled chilis would work. They add a good flavor to the sour cream sauce, but if you leave them out it will still be good. Hope that helps!

  8. I made these with soy curls instead of nuggets/cauliflower! Delicious – the sauce is so yummy! 

  9. Kind of unbelievable. Reminds me of enchilada de suiza, which I haven’t had since my pre-vegan days. And your version even has a kick. I used the chik nuggets vs the cauliflower. So so good. And came together fairly quickly. You’re seriously a goddess. Thank you!!

    1. Hope you love it! The green chiles are not typically very spicy, especially if you buy mild, but the adobo sauce is, so omit or reduce for people who don’t appreciate much spice, like young kids. 🙂

  10. Wow, these are good. They might be the most flavorful enchiladas I’ve had, including non-vegan. I could eat spoonfuls of the sour cream sauce, it’s that good. Stored well in the fridge and made excellent leftovers. I might try adding mushrooms next time!

  11. Love this recipe! I have made it according to directions, and I’ve made it with a can of green chilies in place of the adobo (forgot to buy!). Both were amazing. The green chilies/sour cream sauce is my new favorite and I bet will make some great nachos soon!

  12. Wonderful recipe!  I froze leftovers was going to make them tonight but was not sure how long you through they were good for in the freezer?   They have been in there for 3 months 

  13. NORA,
    This recipe is “fire” (as my 19 year old would say) ????
    Thank you for sharing your recipes.
    You are a Godsend.
    I have been vegan for a little over a month.
    I am for health reasons.
    I don’t feel like I’m missing a thing because of your recipes!
    One quick tip,
    My ex-mother-in -law taught me.
    Instead of rolling the hard to roll corn tortillas, you can make the recipe   even easier by layering the tortillas and making the dish casserole style!

    1. I’m so happy you enjoyed the enchiladas, this is one of my favorite meals! Thank you so much, I’m glad to hear my recipes are helping you. And I often make it into a casserole when I just don’t have the time or patience for rolling. 🙂

  14. Delicious! A nice change from enchiladas with red sauce. The store was out of green chilis so I used an 8 oz can of green salsa found in the same isle. I have a little kid who wouldn’t have gone for the adobo , so I added 2 tbs of BBQ sauce instead to give it a little something it was missing without the adobo. She ate it right up! We topped ours with cilantro, green onions, avocado and pickled jalepenos. Thanks for a great recipe! Will make this one again!

  15. Love this recipe!! I had to substitute a whole jalapeño for one of the cans of diced green chilies, and I prefer to  add extra veggies and use smaller tortillas (personal preference) but this recipe  is perfect.  

  16. What a great sight.
    You do simple amazing foods!!!
    Great job on your clean and easy to follow vegan site!!!
    Thank you!!!

  17. I made it today. It was simply delicious! Thank you.
    My corn tortillas got a bit dried out maybe because I heated them in a microwave, so next time I will try lightly heating them on a skillet or maybe a double boiler.

  18. I just want to share the adjustments I had to make because I live in China and don’t just have green chilis or adobo on hand. After a lot of looking around in the internet I ended up using a cup of homemade salsa and a few drops of green Tabasco sauce. For the adobo sauce I found a substitute online that called for 1 T of tomato paste, 1 T of apple cider vinegar, 1 t chipotle powder or smoked paprika, ½ t cumin, and a pinch each of oregano, garlic powder and salt. I’m so pleased with the results. I was just craving these so much!

  19. I made last monthhwith the green sauce. The enchiladas were delicious but the green sauce was way to spicy. Probably because I used a 4oz can diced mild chilis and a 4oz. Can diced jalapeno. Big mistake. To day I made the same sauce recipe but subbed med. salsa for the chilis. What a difference. Hint of heat and a nice flavor…m!m. Plan to make a double batch in the near future with the pink sauce.

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