Vegan Enchiladas Recipe

Discover a delicious and satisfying vegan dish that brings the authentic flavors of Mexico to your table. This vegan enchiladas recipe is a hearty, flavorful, and healthy option, packed with fresh vegetables and plant-based proteins. The enchilada sauce has a nice kick to it, thanks to the chipotle pepper in adobo, while the filling is a savory blend of refried beans and sauteed vegetables.

Photos of Vegan Enchiladas Recipe

The key to making this enchilada dish is the chipotle pepper in adobo sauce, a staple in Mexican cuisine. They might not be a pantry staple for everyone, so you'll want to look for these in the international aisle of your supermarket. These peppers are smoked, dried jalapenos rehydrated and canned in a sweet and tangy puree of tomato, vinegar, garlic, and some other spices. They add a rich, smoky flavor and a considerable heat to dishes.

Essential Ingredients for Vegan Enchiladas

Grapeseed oil: Known for its high smoke point and mild flavor, it's ideal for sautéing the onions and peppers.

White onion: It adds a sweet and mild flavor to the sauce and filling.

Garlic: Provides a strong and pungent flavor.

Tomato sauce: Acts as the base for the enchilada sauce.

Chipotle pepper in adobo: Gives the enchilada sauce its smoky and spicy kick.

Maple syrup: Helps balance the heat of the chipotle pepper with a bit of sweetness.

Poblano pepper: A mild chili pepper used in the enchilada filling for its unique flavor.

Vegetarian refried beans: Adds a creamy, hearty component to the filling.

White corn tortilla: The traditional choice for enchiladas, they hold up well to the sauce and filling.

One reader, Irma Bowens says:

This vegan enchiladas recipe is a game-changer! The enchilada sauce is bursting with flavor, and the filling is so satisfying. The combination of ingredients creates a delicious and hearty meal that even non-vegans will love. It's now a staple in my recipe collection!

Irma Bowens

Essential Techniques for Making Vegan Enchiladas

How to make enchilada sauce: This involves sautéing onions and garlic, then adding tomato sauce, chipotle peppers, adobo sauce, and other seasonings. The mixture is simmered and then blended until smooth.

How to prepare enchilada filling: This involves sautéing onions and poblano peppers, then combining them with refried beans and enchilada sauce. The mixture is then used to fill and roll the tortillas.

How to assemble enchiladas: This involves warming the tortillas, filling them with the prepared filling, rolling them up, and placing them seam-side down in a baking dish. The assembled enchiladas are then topped with the remaining enchilada sauce before baking.

How To Make Vegan Enchiladas

Try these flavorful crispy vegan enchiladas with refried beans topped onto corn tortillas for a hearty and filling vegan meal.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

For Enchilada Sauce:

1tbspgrapeseed oil
½largewhite oniondiced
3clovesgarlicminced
15oztomato sauce(1 can)
1canchipotle pepper in adobochopped, plus 1 tsp adobo sauce
½cupwater or vegetable broth
1tbspmaple syrupplus more to taste if needed
Sea salt and black pepperto taste

For Enchilada Filling:

1tbspgrapeseed oil
½largewhite oniondiced
1pcpoblano pepperseeds removed, diced
sea saltto taste
black pepperto taste
15ozvegetarian refried beansor pinto beans, well-drained
8white corn tortillaor yellow corn tortilla

Instructions

Enchilada Sauce:

Heat a large skillet over medium heat. Once hot, add the oil, onion, and garlic. Cook, stirring frequently, until soft and translucent, 4 to 5 minutes.
Add the tomato sauce, chipotle pepper, adobo sauce, maple syrup, and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering).
Transfer the sauce to the bowl of a blender (optional) and blend well. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and/or maple syrup for sweetness if needed. Set aside.

Enchilada Filling:

Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350 degrees F.
Once the skillet is hot, add the oil, onion and poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent, and the pepper has a bit of color, about 3 to 4 minutes.
Add the refried beans and stir/mash to combine. Add ⅓ cup of the enchilada sauce for extra flavor. Taste and adjust the seasonings as needed. Remove from the heat and set aside.
Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds.
Pour a bit of sauce into the bottom of a 9 x 13-inch (3-quart) baking dish. Spread to coat.
Take one corn tortilla and lay it down in the dish. Fill with a modest amount of filling (keeping in mind there needs to be enough for 8 to 10 tortillas), then roll up the tortilla. Place the seam-side down at one end of the dish. Continue until all the tortillas are filled and wrapped, adding more sauce as needed.
Pour the remaining sauce over the top of the enchiladas in a stripe down the middle. Brush/spray the edges with oil for crisp edges (optional).
Bake at 350 degrees F for 15 to 20 minutes, or until warmed through. Top with desired toppings and serve.

Nutrition

Calories: 310.82kcal
Fat: 8.28g
Saturated Fat: 0.91g
Trans Fat: 0.00g
Monounsaturated Fat: 1.40g
Polyunsaturated Fat: 5.47g
Carbohydrates: 51.81g
Fiber: 10.94g
Sugar: 11.78g
Protein: 10.56g
Sodium: 1717.23mg
Calcium: 243.86mg
Potassium: 951.20mg
Iron: 9.21mg
Vitamin A: 411.00µg
Vitamin C: 81.86mg

Crucial Technique for Perfect Vegan Enchiladas

When preparing your enchiladas, it's important to warm your tortillas before filling and rolling them. This makes them more pliable and less likely to tear. You can do this by wrapping them in a damp cloth or paper towel and microwaving them for about 30 seconds. Additionally, when filling your tortillas, be mindful not to overfill them. A modest amount of filling will ensure that the tortillas can be rolled easily and will hold their shape during baking. Lastly, brushing the edges of the enchiladas with a bit of oil before baking can give them a nice, crispy edge.

Time-Saving Tips for Preparing Vegan Enchiladas

Prep ahead: Make the enchilada sauce and filling in advance and store them in airtight containers in the refrigerator. This will save time when assembling the enchiladas.

Use store-bought sauce: If you're short on time, you can use a high-quality store-bought enchilada sauce instead of making it from scratch.

Batch cooking: Consider making a double batch of the enchiladas and freeze the extras for a quick and convenient meal in the future.

Organized workspace: Before you start assembling the enchiladas, make sure your workspace is organized and all the ingredients and tools are easily accessible.

Prep ingredients: Chop and prepare all the ingredients before you start cooking to streamline the cooking process and save time.

Efficient assembly: Set up an assembly line for filling and rolling the enchiladas to make the process quicker and more efficient.

Use a food processor: Utilize a food processor to quickly chop onions, garlic, and peppers for the enchilada sauce and filling.

Substitute Ingredients For Vegan Enchiladas Recipe

grapeseed oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a suitable replacement for grapeseed oil in this recipe.
white onion - Substitute with yellow onion: Yellow onions have a slightly stronger flavor than white onions but can be used as a substitute in this recipe without significantly altering the taste.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic in the enchilada sauce for a milder flavor and easier incorporation.
tomato sauce - Substitute with diced tomatoes: Diced tomatoes can be blended to a smoother consistency to replace tomato sauce in the enchilada sauce.
chipotle pepper in adobo - Substitute with smoked paprika: Smoked paprika can add a similar smoky flavor to the dish without the heat of chipotle peppers.
vegetable broth - Substitute with mushroom broth: Mushroom broth can provide a rich umami flavor similar to vegetable broth in the enchilada sauce.
maple syrup - Substitute with agave nectar: Agave nectar can be used as a vegan-friendly alternative to maple syrup in the enchilada sauce.
poblano pepper - Substitute with green bell pepper: Green bell peppers can provide a similar mild flavor and crunch as poblano peppers in the enchilada filling.
vegetarian refried beans - Substitute with black beans: Black beans can be used as a filling alternative to refried beans for a different texture and flavor profile in the enchiladas.
white corn tortilla - Substitute with flour tortilla: Flour tortillas can be used as a substitute for white corn tortillas, offering a softer texture and slightly different flavor to the enchiladas.

How to Beautifully Present Vegan Enchiladas

Elevate the enchiladas with a drizzle of cashew cream: Create a beautiful design on the plate using a squeeze bottle to drizzle a creamy cashew sauce over the enchiladas. This adds a touch of elegance and richness to the dish.
Garnish with fresh cilantro and microgreens: Sprinkle the dish with vibrant green cilantro leaves and delicate microgreens to add a pop of color and a fresh, herbaceous flavor to the enchiladas.
Incorporate edible flowers for a stunning visual appeal: Introduce edible flowers, such as nasturtiums or marigolds, to bring a burst of color and a touch of sophistication to the plate. The flowers not only enhance the visual presentation but also offer a subtle floral note to the dish.
Create a side salad with a zesty lime vinaigrette: Complement the enchiladas with a refreshing side salad dressed in a tangy lime vinaigrette. The acidity of the vinaigrette will balance the richness of the enchiladas, providing a well-rounded dining experience.
Arrange the enchiladas in a circular pattern on the plate: Arrange the enchiladas in a circular formation, overlapping slightly, to create an eye-catching and visually appealing presentation. This arrangement adds a touch of finesse to the plating.
Accentuate with a sprinkle of smoked paprika: Finish the dish with a light dusting of smoked paprika to impart a subtle smoky flavor and a visually striking reddish-brown hue to the enchiladas.
Serve with a side of pickled red onions: Present a small side of tangy pickled red onions to add a burst of acidity and a vibrant pop of color to the plate, enhancing the overall visual appeal and flavor profile of the dish.
Use a combination of white and black sesame seeds for texture: Sprinkle a mixture of white and black sesame seeds over the enchiladas to introduce a delightful crunch and a visually appealing contrast of colors on the plate.

Essential Kitchen Tools for Making Enchiladas

Large skillet: A large, flat-bottomed pan used for sautéing, frying, and making sauces.
Blender: A kitchen appliance used to blend, purée, or emulsify food and other substances.
Baking dish: A rectangular or square dish used for baking and serving various dishes, such as casseroles and enchiladas.
Microwave: An appliance used for quickly heating and cooking food using microwave radiation.
Paper or cloth towel: A piece of paper or fabric used for wrapping and covering food to retain moisture or absorb excess liquid.
Oven: A kitchen appliance used for baking, roasting, and heating food.

Storing and Freezing Vegan Enchiladas Properly

Let the enchiladas cool completely before storing or freezing. This will prevent them from becoming soggy and will help maintain their texture.
To store in the refrigerator, place the cooled enchiladas in an airtight container or wrap them tightly with plastic wrap. They will keep in the fridge for up to 3-4 days.
For longer storage, you can freeze the enchiladas. Wrap them tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe container or freezer bag. Label the container with the date and contents. Frozen enchiladas will keep for up to 2-3 months.
To reheat refrigerated enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Bake for 15-20 minutes, or until heated through.
If reheating frozen enchiladas, you can either thaw them overnight in the refrigerator or bake them directly from frozen. To bake from frozen, preheat the oven to 375°F (190°C), cover the enchiladas with foil, and bake for 30-40 minutes. Remove the foil for the last 5-10 minutes of baking to allow the top to crisp up.
If you have any leftover enchilada sauce, store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. The sauce can be used to add flavor to other Mexican-inspired dishes or as a dipping sauce.

The Best Ways to Reheat Leftover Enchiladas

To reheat leftover vegan enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover them with aluminum foil. Bake for about 15-20 minutes, or until they are heated through. This method helps to maintain the texture of the tortillas and prevents them from drying out.
Another option is to use the microwave. Place the enchiladas on a microwave-safe plate and cover them with a damp paper towel. Heat them on high for 1-2 minutes, or until they are warmed to your liking. The damp paper towel will help to keep the tortillas moist and prevent them from becoming rubbery.
For a crispy texture, you can reheat the enchiladas in a skillet. Add a small amount of oil to the pan and heat it over medium heat. Place the enchiladas in the skillet and cook them for 2-3 minutes on each side, or until they are crispy and heated through. This method works best if you have a small number of enchiladas to reheat.
If you have stored the enchilada filling and tortillas separately, you can assemble them fresh before reheating. Warm the tortillas in the microwave or oven, then fill them with the heated enchilada filling. This will give you the closest taste and texture to freshly made enchiladas.
For a quick and easy option, you can also reheat the enchiladas in an air fryer. Preheat the air fryer to 350°F (175°C) and place the enchiladas in the basket. Cook them for 5-7 minutes, or until they are heated through and slightly crispy on the outside. This method is perfect for those who want a crispy texture without the added oil of pan-frying.

Interesting Trivia About Vegan Enchiladas

Enchiladas are a traditional Mexican dish that can be traced back to the Mayans, who used corn tortillas to wrap their food. The dish has evolved over time and has become a popular staple in Mexican cuisine.

Is Making Vegan Enchiladas at Home Cost-Effective?

The cost-effectiveness of this vegan enchiladas recipe is quite favorable. The use of affordable ingredients such as onion, garlic, tomato sauce, and refried beans makes it budget-friendly. The estimated cost for a household of 4 people is approximately $15. This enchilada recipe offers a delightful balance of flavors and textures, earning a solid 8/10 rating. It's a wallet-friendly option that doesn't compromise on taste, making it a great addition to any household's meal rotation.

Are Vegan Enchiladas Healthy or Unhealthy?

This vegan enchilada recipe has some healthy elements, such as the use of vegetables like onions, garlic, and poblano peppers, which provide essential nutrients and fiber. The recipe also uses vegetarian refried beans as a protein source, which is a healthier alternative to meat. However, there are some aspects of the recipe that could be improved to make it even healthier:

The recipe uses grapeseed oil for cooking, which is high in omega-6 fatty acids. While some omega-6 is essential, too much can contribute to inflammation in the body. Consider using a healthier oil like avocado or coconut oil instead.
The recipe calls for a can of chipotle peppers in adobo sauce, which can be high in sodium. To reduce the sodium content, consider using fresh chipotle peppers or a low-sodium version of the canned variety.
The recipe uses white corn tortillas, which are not as nutritious as whole grain tortillas. Consider using whole wheat or sprouted grain tortillas instead to increase the fiber and nutrient content.

To make this recipe even healthier, you could:

Add more vegetables to the filling, such as sautéed bell peppers, zucchini, or spinach. This will increase the fiber and nutrient content of the dish.
Use a homemade enchilada sauce instead of a store-bought variety, which can be high in sodium and preservatives. Making your own sauce allows you to control the ingredients and adjust the seasoning to your liking.
Top the enchiladas with fresh ingredients like diced tomatoes, sliced avocado, or chopped cilantro. These toppings add flavor and nutrition to the dish without adding excess calories or fat.
Consider reducing the amount of oil used in the recipe or using a cooking spray instead to reduce the overall fat content.

Editor's Opinion on This Vegan Enchiladas Recipe

The vegan enchiladas recipe is a delightful fusion of flavors and textures. The homemade enchilada sauce, with its smoky and spicy notes, elevates the dish. The filling, a harmonious blend of refried beans, onions, and poblano peppers, adds depth and richness. The assembly process is straightforward, making it accessible for home cooks. The final product is a symphony of savory and spicy flavors, making it a perfect option for a satisfying and wholesome meal.

Enhance Your Vegan Enchiladas Recipe with These Unique Side Dishes:

Roasted Vegetable Quinoa Salad: A colorful and nutritious quinoa salad with a variety of roasted vegetables, tossed in a zesty vinaigrette.

Mango Avocado Salsa: A refreshing and tropical salsa made with ripe mangoes, creamy avocados, and a hint of spice for a perfect accompaniment to the enchiladas.

Coconut Lime Rice: Fluffy coconut-infused rice with a hint of zesty lime, a perfect complement to the spicy flavors of the enchiladas.

Delicious Alternatives to Vegan Enchiladas

Vegan Stuffed Bell Peppers: Stuffed bell peppers are a delicious and healthy option for a main course. They can be filled with a variety of ingredients such as quinoa, black beans, and corn, and topped with a flavorful sauce.

Mango Salsa Chicken Tacos: These tacos are a perfect blend of sweet and savory, with juicy mango salsa topping tender chicken. They are a great option for a fun and flavorful dinner.

Butternut Squash Soup: This creamy and comforting soup is perfect for a cozy night in. It's made with roasted butternut squash, onions, and a blend of warm spices for a delicious and satisfying meal.

Berry Crisp: A berry crisp is a delightful dessert option that is both sweet and tart. It's made with a mixture of fresh berries and topped with a crunchy oat and almond topping for a perfect balance of flavors.

Ideal Appetizers and Desserts to Serve with Vegan Enchiladas

Appetizers:

Stuffed Mushrooms: Savory and earthy, these stuffed mushrooms are a perfect appetizer to kick off any meal. Filled with a flavorful mixture of herbs, breadcrumbs, and vegan cheese, they are sure to impress your guests.

Crispy Cauliflower Bites: These crispy cauliflower bites are a delightful appetizer that will satisfy any craving for something crunchy and savory. Coated in a seasoned batter and baked to perfection, they are a healthier alternative to traditional fried appetizers.

Desserts:

Vegan Chocolate Mousse: Indulge in a rich and creamy vegan chocolate mousse, made with velvety smooth avocado and decadent dark chocolate. This luscious dessert is the perfect way to satisfy your sweet tooth while keeping it dairy-free and plant-based.

Coconut Mango Sorbet: Transport yourself to a tropical paradise with a refreshing coconut mango sorbet. This vibrant and fruity dessert is bursting with the flavors of ripe mango and creamy coconut, making it a delightful and guilt-free treat for any occasion.

Why trust this Vegan Enchiladas Recipe:

This recipe offers a delicious and authentic taste, using fresh and wholesome ingredients. The chipotle pepper in adobo adds a smoky and spicy kick, while the vegetarian refried beans provide a rich and satisfying filling. The homemade enchilada sauce is a perfect balance of flavors, with the sweetness of maple syrup complementing the tangy tomato sauce. The use of grapeseed oil ensures a light and clean finish, making this vegan enchiladas recipe a healthy and flavorful choice for any meal.

Share your thoughts on this delicious vegan enchiladas recipe in the Recipe Sharing forum section and let us know if you have any tips or variations to suggest!

FAQ:

Can I use a different type of oil for the enchilada sauce?

Yes, you can use other neutral-flavored oils such as vegetable or canola oil as a substitute for grapeseed oil.

Can I make the enchilada sauce ahead of time?

Absolutely! You can prepare the enchilada sauce in advance and store it in an airtight container in the refrigerator for up to 5 days.

Can I freeze the enchiladas?

Yes, you can freeze the assembled enchiladas before baking. Wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Just keep in mind that the flavor and texture will be slightly different.

Can I adjust the spiciness of the enchilada sauce?

Absolutely! If you prefer a milder sauce, you can reduce the amount of chipotle peppers in adobo or omit them altogether. Conversely, if you like it spicier, you can add more chipotle peppers or a pinch of cayenne pepper to the sauce.