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4.94 from 31 votes

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 Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 341kcal
Author: Nora Taylor


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


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!


  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.


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