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
Serving suggestions – Serve with a side of Refried Beans and/or Spanish Rice.
Vegan Sour Cream Enchiladas
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
- 1 1/2 cups raw cashews
- 8 ounces canned green chiles, including their juices
- 1 cup water
- 1 teaspoon salt
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
- 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.
Nutrition
*This recipe was originally published in March 2018 and has been republished with new photos and improved recipe process.
These are incredible!
We love this recipe. They turned out so delicious! Next time I’ll use some roasted mushrooms and possibly other veggies like asparagus. The sauce is the perfect consistency. Thank you!
You’re welcome!!
Great recipe that can be made using any of your favorite veggies! That sauce though…. I can just make that for dipping chips, dipping quesadillas, putting on pasta… YUM!! Thanks for your great recipes 🙂
You’re so welcome!! Thanks for the great comment!
I don’t ever leave reviews on recipes, but I feel like I need to for this one. I made these tonight and they were AMAZING!!! My husband and 1 year old absolutely loved them. My husband raved about them and said this meal was in the “top 3 best meals I’ve ever made!” They were so easy to make and sooo flavorful. We don’t like spicy but I didn’t want to sacrifice the flavor of the adobo sauce, so I only added 1 TB and it was perfect, plenty of flavor but not too spicy at all. I will definitely be making these frequently, literally one of the best vegan meals I’ve ever made or tasted (even better than any enchiladas I’ve ever had in a restaurant). Thank you for this recipe!!!
You’re so welcome!! Thanks so much for the wonderful comment!!
I’m the only vegan in my family and they all protest whenever I cook b/c they think meat is necessary to a meal, but I made these and everyone absolutely loved them! I added mushrooms & leftover jackfruit (already cooked/spiced) since I had about half the cauliflower the recipe called for… they turned out soooooo delicious!
Thank you so much! This is the first recipe I’ve made from your site, but it definitely will not be the last!!
That’s so great!! Thanks for the comment!!
The sauce really makes it amazing! You can fill these enchiladas with any veggies you want!
Thanks so much!!
Am I losing it or did this recipe used to call for dairy free yogurt? I could have sworn I have used this recipe before and needed cashewgurt… It was still delicious but I felt like it was missing that tang. ?
You are not losing it lol. It did used to call for unsweetened vegan yogurt, but I redid the recipe and found it was simpler to leave it out, plus one less ingredient needed that I know can be hard to find. You could still add it to the sauce if you want though, perhaps 1 cup would be good. Thank you!
I was a little skeptical at first because sour cream enchiladas were my favorite, and little to my knowledge my husband hated them when he was younger. Well I made them and they were AMAZING. They tasted more like king ranch “chicken” to me but none the less we’re so delicious. Husband said it’s the best thing he’s ever had, and my kids gave it a ok (but they are young and still transitioning to PB). Will definitely be putting these in rotation. Thanks for all the amazing recipes, you never fail me. Every one that I’ve made has be so good.
That’s so wonderful to hear! Thanks for the comment!
My new favorite recipe! I can even serve this to my non vegan guests! So delicious!
Another winner! Amazing sauce and so easy! Thanks!
Soooooo good!
Thanks!
This is so delicious!! I just made it tonight and my husband was practically licking his plate. I know this will be a staple meal for us from now on. One question I had though, can you suggest a substitute for the adobo sauce? It tasting amazing, but now we have the rest of the can and don’t really eat anything that would use them up. I will probably omit in the future but don’t want to sacrifice the flavor. Any ideas?
I’m so glad you and your husband enjoyed the recipe! There isn’t really a substitute, it adds so much flavor I wouldn’t recommend leaving it out unless you have to. If I have the little tin can of adobo peppers in sauce, I will actually freeze whatever I don’t use for next time. I just put the rest in a small container and freeze. Or sometimes you can find a glass container that can be stored in the refrigerator for quite some time.
This was fantastic!! I’ve had a hard time getting tortillas where I live (not normally an issue), so I made the filling and sour cream and served over quinoa. It was delicious! That sour cream is divine. It’s like eating a jalapeño popper with a little less kick. Thanks for another great recipe!
You’re welcome!
So good!!! My son’s both loved it! This will definitely go into regular rotation.
So glad to hear that!
This was so good! My meat eating kid and his guest enjoyed it as much as we did. We thought the spice and flavors are perfect and complex, and you can taste the roasted flavor of the vegetables. The sauce is creamy and rich, we scraped our plates!
So glad to hear it was good!
Any suggestions that I could substitute for the corn? We don’t do corn.
Sure! You could add an extra zucchini, more cauliflower, more beans or another vegetable such as chopped asparagus or broccoli.
Hi Nora! I’m cooking my way through your recipes – we’ve loved every one of them I’ve made so far.
I’m a little confused about the sour cream sauce. The notes (and some comments) mention adobo sauce, but the recipe calls for green chilies. Am I missing something? I love spice, but my husband and toddler might not be able to tolerate more than a slight kick. Will the green chilies make this sauce too spicy?
This recipe is unbelievably good! I was craving sour cream enchiladas but I’ve only ever known them to be loaded with dairy sour cream, cheese, and chicken or seafood. I was going to just give in and make the unhealthy recipe when I stumbled across yours. This is every bit as delicious and satisfying as the unhealthy stuff – it’s BETTER, actually. My husband who is a meat eater LOVED IT. This is a keeper!!! Thank you!
That’s so great! Thanks for the comment!
Out of this world!! SO delicious and a HUGE hit! I love how well the roasted veggie flavors all meld together for a taste explosion! Thank you, Nora, for all of your delicious recipes!
You’re welcome! Glad it was a hit!
This was incredible! Husband and toddler loved it, too. Next time I might try simplifying the veggies/filling. I loved all the different flavors, but I’d love for this to be a little less work ? Maybe 6 c cauliflower, 1 zucchini, and the beans? Also loved the chipotle chilis in adobo. When I tasted the filing it seemed too spicy for my toddler so I made him a quick alternative filling. But after it came out of the oven my husband and I didn’t think it was that spicy. A great mild-medium flavor. I’ll be serving this to company next time I need a sure fire hit! Especially if gluten free is needed. Thanks!
You’re so welcome! I’m glad you loved it!
This recipe is fantastic. The sour cream sauce is pure bliss. This will be included in our rotation. Thanks!
I’m so glad it’s fantastic!
This is wonderful!! I absolutely loved these enchiladas. I used salsa in the vege mix as I was out of chipolte with adobe sauce, and the result was delicious.
Thank you Nora!
Oh yay! I love these too and make them quite often. So happy it worked out for you, thanks for sharing!
This one is a keeper! I just started Dr Fuhrman’s program and knew I needed some tasty recipes to stick with it– I quit on it before due to bland and tasteless food. I even omitted the small amount of salt in the amazing sauce and used a tablespoon of lime juice, and it was excellent, and omitted the salt in the veggie mix. I usually like a lot of salt and am finding that lime juice is a wonderful substitute, especially in Mexican food. Looking forward to trying out some of your other recipes!.
I’m so happy you enjoyed these! I’m glad I can help you find good tasting healthy food you can eat on the plan (with minor adjustments!). 🙂
So I made these and do thank you for your recipe Nora. I love this filling and will use this and multiple recipe ( in fact I used the filling w/ your vegan cheese and made yummy stacked nachos). I just found that when I cooked this that I don’t like the way the sour cream tasted warmed but it’s fantastic cold. So overall I liked elements of the recipe, just not the fact, the sour cream sauce dried out when cooked
Thanks Lakeisha! I’m glad you liked it, even if just when it’s cold! 🙂
This is absolutely delicious!!! It will definitely be a regular dinner at our house. Thank you!!
Thanks for the feedback! I’m so glad you enjoyed the recipe!
The sour cream green chile sauce is so delicious! Great recipe.