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!
Ingredients You’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).
How to Make Vegan Enchiladas
Make the Filling
- Sauté the onions. Heat the oil in a large skillet over medium heat. Add the onion and salt, and sauté for 4-5 minutes, or until the onions soften.
- 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.
- 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
- Prepare the dish. Spread 1 cup of enchilada sauce on the bottom of a 9×13″ baking dish.
- 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.
- Top with sauce and cheese. Pour the remaining enchilada sauce over the enchiladas and spread evenly. Sprinkle with additional shredded vegan cheese on top.
- Bake. Transfer the baking dish to the oven, uncovered, and bake for 30 minutes or until the edges of the enchiladas are crispy.
- Serve! Let cool for a few minutes in the baking tray, then serve while warm with your favorite toppings. Enjoy!
Find the full printable recipe here: Vegan Enchiladas with Flour Tortillas