Vegan Sour Cream Enchiladas
This post may contain affiliate links. Read my full disclosure here.
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!
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.
This post contains affiliate links. Read my full disclosure here.
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!
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?
- Make sure to try my classic Vegan Enchiladas! They are a favorite among readers.
- Vegan Enchilada Casserole
Vegan Sour Cream Enchiladas
- 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
- (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
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!
- 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.
- 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.)
- Leftovers will last in the refrigerator for 3-4 days.
- 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.
*This recipe was originally published in March 2018 and has been republished with new photos and improved recipe process.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here