These vegan enchiladas are made with a delicious filling full of veggie crumbles, black beans, and sweet potatoes and rolled up in tortillas and smothered with a savory sauce and lots of vegan cheese!
Vegan Enchiladas For Your Meal Plans
We love including Mexican food in our our regular vegan meal planning. For example, you can find the mix for this vegan black bean burritos in our fridge or freezer just about any day of the week.
Now these vegan enchiladas are part of our meal plan as well. One reason I love them so much? They freeze well.
I love to make them and freeze half. That way we have vegan enchiladas at the ready at any moment of the day. No more “What’s for dinner” dilemmas!
How to Make Homemade Enchiladas
I made several versions of this vegan enchiladas recipe before I got it just right.
There are only a few steps required to make this delicious and easy vegan dinner.
You’ll need these ingredients for step one: olive oil, chopped onion, sweet potatoes, veggie crumbles, black beans and ground cumin.
Begin by cooking the chopped onion and cubed sweet potatoes in the olive oil in a skillet over medium heat. Once the onions and sweet potatoes are tender, add the veggie crumbles, black beans, and cumin.
I like using either Gardein or Beyond Beef veggie crumbles because they’re both vegan and gluten-free. The Beyond Beef veggie crumbles are “beefier” and they also have a fiesta flavored veggie crumbles which would work well in this recipe too.
For this step you’ll want enchilada sauce, tortillas, and vegan cheddar cheese.
Start by pouring some sauce in a casserole dish that is coated with vegetable cooking spray.
Then spread a little bit of enchilada sauce across the top of one of the tortillas. Top with some of the filling mixture and a little bit of vegan cheddar shreds. Roll one side of the tortilla up, followed by the other and place seam side up in prepared baking dish.
Once all the tortillas are in the baking dish, spread the remaining enchilada sauce and vegan cheese over the top. I find it really helpful to cover it with foil to bake it. This helps the vegan cheese melt.
If you’re not used to making them, rolling enchiladas can be a skill. I loved these tips on how to roll enchiladas.
Vegan Cheese Options
Regarding cheese, I like using either Follow Your Heart or Daiya vegan cheddar shreds. If you wanted to make your own vegan cheese sauce, that’s a great option too.
If you want a whole foods options, try my Vegan Nacho Cheese Sauce. It’s delicious!
Finally, I love to top these vegan enchiladas with some chopped greens, chopped jalapeños and even some easy vegan guacamole. However, I also think my vegan queso dip would be amazing drizzled over the top!
Do you love vegan Mexican recipes? Check out my Vegan 7 Layer Dip recipe. It’s so good I had to convince party goers that it was actually vegan! You’ll also want to try my Vegan Mexican Lasagna. So good!
I hope you love these Vegan Enchiladas as much as we do! I love making these as part of our meal prep routine. If you decide to make them, be sure and snap a photo and share them with me using #namelymarly on Instagram. I love seeing your photos!
- 2 teaspoons olive oil
- 1 cup chopped onions
- 1 cup cubed sweet potatoes
- 2 cups veggie crumbles
- 15 ounce can black beans , rinsed and drained
- 1 teaspoon ground cumin
- 6 large tortillas (see note)
- 15 ounce can red enchilada sauce
- 8 ounce package vegan cheddar cheese
- Preheat oven to 375F. Tear off a sheet of foil large enough to cover a 9X13 inch baking dish. Give the bottom side the foil a light coat of vegetable spray.
- In a large skillet, add the vegetable oil, chopped onions, and cubed sweet potatoes over medium heat. Cook until tender, about 7 minutes. Add the veggie crumbles, black beans, and cumin. Stir to combine and cook for another 3 minutes, until veggie crumbles are heated through.
- Pour 2 tablespoons of the enchilada sauce into the bottom of the prepared pan. Tilt the pan back and forth to spread the sauce evenly across the bottom of the pan.
- Smear 2 tablespoons of enchilada sauce across the top of one of the tortillas. Then add about 1/2 cup plus 2 tablespoons of the veggie crumble mixture across the center of the tortilla. Sprinkle with some of the cheddar shreds. Roll the enchilada by turning one side up, followed by the other side. Place in prepared pan. Repeat with remaining tortillas and filling. Pour the remaining enchilada sauce over the top of each enchilda. Top with remaining vegan cheddar shreds.
- Cover the pan with the prepared foil (sprayed side down so the foil won’t stick to the cheese) and place in highest rack of the oven. Bake for 20 minutes, until cheese is melted. Serve immediately with your favorite toppings, like chopped fresh cilantro, chopped avocados, shredded lettuce, chopped tomatoes, and more!
- To store, transfer enchiladas to a storage container, cover, and refrigerate for up to 5 days or in the freezer for up to 1 month.