This recipe offers all the traditional flavors and signature comfort factor of creamy, cheesy, meaty enchiladas but without the dairy or the meat. I can’t wait for you to try them!
Why You’ll Love This Recipe
It’s satisfying and loaded with nutrition.
It offers a great vegan alternative to this traditional Mexican meat-filled recipe.
Once put together, these enchiladas cook up in about 20 minutes.
olive oil – for sautéing the veggies.
corn – I like using canned or frozen corn kernels for ease, but you can absolutely use fresh sweet corn as well!
black beans – I used canned black beans, but you can totally cook them from dry beans if you’d like.
garlic, onion, chili powder and cumin – to give these enchiladas that traditional Mexican flavor.
sea salt – brings all the flavors together.
cilantro – fresh cilantro is a must for these enchiladas!
enchilada sauce – I used store-bought sauce for this recipe to save time! Your favorite brand of red enchilada sauce will work! My go-to is the Siete Foods red enchilada sauce. Feel free to also make homemade enchilada sauce if you’re feeling up for it! I LOVE the homemade sauce in my chicken enchiladas recipe.
tortillas – you’ll need 8 6-inch tortillas for these enchiladas. I used whole wheat tortillas, but corn tortillas will also work.
vegan queso– a deliciously creamy vegan cheese sauce made with cashews, sweet potatoes, nutritional yeast and spices! We’re adding the queso to the inside of the enchiladas and drizzling a little on top!
toppings – green onions, fresh cilantro, salsa, vegan sour cream or yogurt, sliced avocado and jalapeños all make great toppings for these enchiladas. Feel free to pick your faves!
How to Make
Make the queso: Peel sweet potatoes and chop into cubes. Place in a steamer basket, cover and steam for 15 minutes or until fork tender. Add sweet potatoes to a blender with the rest of the ingredients and blend until smooth and creamy. Set aside.
Make the enchiladas: Sauté onion and garlic. Add corn, black beans, spices and cilantro to pan and heat through for about 10 minutes. On each tortilla, spread 2 tablespoons of queso on the bottom and then spoon the black bean mixture on top. Place rolled tortillas seam side down in a greased 9×13 baking dish. Then pour enchilada sauce over tortillas and drizzle with additional queso.
Bake the enchiladas: Place in a 400°F oven and bake for about 20 minutes. Enjoy with the toppings of your choice!
Make sure to not spread the queso all the way to the edges of the tortilla otherwise the sauce will likely spill out as you roll it.
The Best Tortillas to Use
Traditional Mexican-style enchiladas are typically made with corn tortillas, but for these enchiladas I used flour tortillas as that’s what I prefer and they’re easier to roll. I like using whole wheat tortillas because they are higher in fiber and lower in calories than white flour tortillas, but will provide a similar taste and texture for this recipe. That said, white flour tortillas or corn tortilla will both work for this recipe!
How to Serve
When serving these enchiladas I usually have a few topping options on hand including green onions, fresh cilantro, jalapeños, sliced avocado, salsa, vegan sour cream/yogurt and more queso. You don’t need all of these. Pick your favorite toppings and use those!
These vegan enchiladas are a meal on their own, but it’s always fun to have a few sides… especially if you’re hosting dinner. Here are some options:
In the fridge: To store, use an airtight container and keep in the fridge for 2-3 days. The longer they sit the soggier the tortillas will get.
In the freezer: I haven’t tried freezing these enchiladas, but I would imagine they’d freeze just fine. You can freeze leftovers in a freezer-safe container for up to 3 months. When you’re ready to eat them, let the enchiladas thaw in the fridge and then bake at 350°F for 15-20 minutes or until warmed throughout.
Vegan sour cream or Greek yogurt yogurt, for topping
Sliced avocado, for topping
Jalapeños, for topping (optional)
If you haven’t done so already, make your vegan queso and set aside.
Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 5-6 minutes.
Add corn, black beans, chili powder, cumin, salt and cilantro. Cook for about 10 minutes or until beans and corn are warm throughout..
Preheat oven to 400°F and spray a 9×13" pan with cooking spray.
Spread 2 Tablespoons of vegan queso on tortilla, making sure to not spread it all the way to the edges, otherwise the sauce might spill out. Fill each tortilla with black bean mixture. Roll the tortilla up and place into the baking dish, seam side down.
Once all of the tortillas are filled, cover with enchilada sauce, using a spatula or spoon to spread the sauce. Drizzle about ⅛-¼ cup more queso on top, if desired.
Bake in the oven on the middle rack for about 20 minutes or until enchiladas are warm throughout.
Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado, salsa, vegan sour cream/yogurt and more queso.