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If you’re looking for the perfect loaded vegan Enchiladas, look no further. Warm tortillas filled with vegan ground “beef,” hearty black beans, and vegan cheddar cheese, then smothered with a homemade sauce that will have you coming back for seconds! While these are far from traditional, they are super delicious and the perfect easy-to-make dinner!

side view of enchiladas on a plate

Unless you live in a vegan-friendly city, it’s unlikely you’ll come across vegan enchiladas on the menu at your local Mexican or Tex-Mex restaurants. Thankfully, we’ve figured out how to satisfy the craving in your home kitchen! 

These enchiladas we’re inspired by our very popular Vegan Enchilada Casserole made with our favorite Vegan Chipotle Cheddar Cheese Sauce

This version is equally delicious and satisfying, but made even easier with a couple of convenient store-bought swaps. Basically the perfect vegan dinner recipe for busy weeknights! 

salt, garlic, flour tortillas, vegan beef, dairy-free sour cream, black beans, green chilies, cilantro, cumin, onion, enchilada sauce, vegan cheese

Ingredients Youโ€™ll Need 

  • Red enchilada sauce: We prefer to use our Homemade Vegan Enchilada Sauce, but feel free to use any vegan-friendly store-bought version.
  • Onion: We prefer the stronger flavor of white onions here, but feel free to use yellow onion if needed. 
  • Vegan ground beef: Any vegan ground beef of choice will work well. We typically buy the Impossible ground beef. We find it to be more neutral in flavor than other brands.
  • Garlic: Freshly minced cloves of garlic will add the best flavor, but if needed, substitute with 1/2 teaspoon garlic powder. 
  • Black beans: The combination of vegan beef and black beans makes the best, hearty enchilada filling. We used a can of black beans to make it quick and easy, but feel free to cook your own beans from scratch if you’d like.
  • Green chiles: Adds a mild heat and subtle tangy flavor, enhancing the tanginess in the vegan enchilada sauce.
  • Cumin: Deepens the flavor in the filling with its warm, earthy undertones. 
  • Vegan cheese: Mexican cheese shreds are our personal favorite, but if you prefer to go the homemade route, our Vegan Mozzarella cheese will work well here. Just slice it thinly! 
  • Tortillas: We like to make our homemade enchiladas with eight 8″ flour tortillas because they are larger than corn tortillas and fill a 9×13 baking dish nicely. Corn tortillas will work, but you may need more to use all of the filling (10-12). 
vegan enchiladas topped with sour cream and cilantro on a plate

Equipment Needed

How to Make Vegan Enchiladas

Make the Filling

  1. Sautรฉ the onions. Heat the oil in a large skillet over medium heat. Add the onion and salt, and sautรฉ for 4-5 minutes, or until the onions soften. 
  2. Brown the “beef.” Add the vegan ground beef and garlic, Mix together, breaking up the beef with your spatula. Cook until the beef browns, 5-7 minutes, then lower the heat to low. 
  3. Add the remaining filling ingredients. Add the black beans, green chiles, cumin, and 1/2 cup of the vegan enchilada sauce. Mix until well combined, then add the vegan cheese shreds. Stir again to combine. Once the cheese has melted, remove the skillet from the heat. 

Assemble the Enchiladas

  1. Prepare the dish. Spread 1 cup of enchilada sauce on the bottom of a 9×13″ baking dish. 
  2. Fill the tortillas. Place a flour tortilla on a flat work surface and add about 1/2 cup of the enchilada filling down the middle of the tortilla. Roll the tortilla, leaving the ends open, and place in the baking dish, seam side down. Repeat the process until all tortillas are filling and seam side down in the baking dish. 
  3. Top with sauce and cheese. Pour the remaining enchilada sauce over the enchiladas and spread evenly. Sprinkle with additional shredded vegan cheese on top. 
  4. Bake. Transfer the baking dish to the oven, uncovered, and bake for 30 minutes or until the edges of the enchiladas are crispy. 
  5. Serve! Let cool for a few minutes in the baking tray, then serve while warm with your favorite toppings. Enjoy! 

Our Favorite Toppings

We typically serve our enchiladas with a dollop of vegan sour cream and fresh cilantro, but there are several toppings that pair well. 

two enchiladas on a plate

Side Dishes that Pair Well

There’s no shame in enjoying these enchiladas as a standalone main loaded with your favorite toppings, but the right sides can take this meal to the next level. Here are a few of our favorites:

It also never hurts to enjoy these enchiladas with Horchata or Classic Margarita in hand! 

enchiladas on a plate with the baking dish in the background

Recipe FAQs

Do I need to warm the tortillas before rolling?

This really depends on the type of tortillas you’re using. We used really pliable, room-temperature flour tortillas that didn’t rip when rolled straight out of the bag. 

If you’re using corn tortillas or refrigerated tortillas, they’ll likely roll best if they’re slightly warmed beforehand. Give it some trial and error – if they rip when you bend them, Warm Up Your Tortillas before assembling!

Can I make these enchiladas without the “beef”?

If mock meats aren’t your thing, no problem. Replace the 12 ounces of vegan beef with an additional can of drained and rinsed black beans. 

How long will leftovers keep?

Once baked, these enchiladas will keep for up to 5 days in an airtight container in the refrigerator. Alternatively, you can refrigerate them directly in your baking dish. Just be sure to tightly cover the dish with plastic wrap or tinfoil before refrigerating! 

More Vegan Mexican-Inspired Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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vegan enchiladas topped with sour cream and cilantro on a plate

Vegan Enchiladas Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 55 minutes
  • Yield: 6-8 servings
  • Diet: Vegan

Description

If you’re looking for the Best Tex-Mex Vegan Enchiladas, look no further. Warm tortillas filled with vegan ground “beef,” hearty black beans, and vegan cheddar cheese, then smothered with a homemade sauce that will have you coming back for seconds!


Ingredients

Filling

  • 2 tablespoons vegetable oil
  • 1 white onion, diced
  • ยฝ teaspoon salt
  • 12 ounces vegan ground beef
  • 4 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (4 ounces) green chiles
  • ยฝ teaspoon cumin
  • 1/2 cupย enchilada sauceย 
  • 1 cup vegan Mexican-style shreds (or cheddar shreds)

Assembly

  • 6ย  large flour tortillas or corn tortillas
  • ยพ cup vegan Mexican-style shreds
  • 3 1/2 cups enchilada sauce (tex-mex chili gravy)
  • Vegan sour cream, for serving
  • Chopped cilantro, for serving

Equipment


Instructions

Prepare the filling

  1. Sautรฉ the onions. Heat the oil in a large skillet over medium heat. Add the onion and salt, and sautรฉ for 4-5 minutes, or until the onions soften.ย 
  2. Brown the “beef.” Add the vegan ground beef and garlic. Mix together, breaking up the โ€œbeefโ€ with your spatula. Cook until the vegan beef browns, 5-7 minutes, then lower the heat to low.ย 
  3. Add the remaining filling ingredients. Add the black beans, green chiles, cumin, and 1/2 cup of the vegan enchilada sauce. Mix until well combined, then add the vegan cheese shreds. Stir again to combine. Once the cheese has melted, remove the skillet from the heat.ย 

Assemble

  1. Prepare the dish. Preheat the oven to 350 F. Spread 1 cup of enchilada sauce on the bottom of a 9×13″ baking dish.ย 
  2. Fill the tortillas. Place a flour tortilla on a flat work surface and add about 1/2 cup of the enchilada filling down the middle of the tortilla. Roll the tortilla, leaving the ends open, and place it in the baking dish, seam side down. Repeat the process until all tortillas are filling and seam side down in the baking dish.ย 
  3. Top with sauce and cheese. Pour the remaining enchilada sauce over the enchiladas and spread evenly. Sprinkle with additional shredded vegan cheese on top.ย 
  4. Bake. Transfer the baking dish to the oven, uncovered, and bake for 30 minutes or until the edges of the enchiladas are crispy.ย 
  5. Serve! Let cool for a few minutes in the baking tray, then serve while warm with your favorite toppings. Enjoy! โ€จ

Notes

  • Enchilada Sauce: You can use 32 ounces of storebought enchilada sauce if you don’t want to make your own!ย 
  • Storage: Once baked, these enchiladas will keep for up to 5 days in an airtight container in the refrigerator. Alternatively, you can refrigerate them directly in your baking dish. Just be sure to tightly cover the dish with plastic wrap or tinfoil before refrigerating!ย 
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Oven
  • Cuisine: Mexican

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When weโ€™re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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5 Comments

  1. Delicious and easy! A nice alternative to the veggie enchiladas I usually make. These are not spicy, so add heat if you need it. I assembled them ahead of time and added the enchilada sauce when I was ready to bake. Worked perfecly!






  2. I made these today with the home made sauce and they blew me away! These are easily restaurant quality, so good! I’m uncomfortably full now ๐Ÿคฃ