Best vegan enchilada recipes and ideas, including tortillas, soups, and casseroles. Delicious fillings from black beans to chickpeas, and jackfruit to vegan cheese. Quick, easy, and amazing.
- Gluten-Free Lentil & Onion
- Tofu, Black Bean & Bell Peppers
- Skillet Corn & Cauliflower Rice
- Tortilla & Dairy-Free Cheese
- Tomato Enchilada Lasagna
- Instant Pot Enchilada Soup
- Zucchini & Cauliflower Florets
- Buffalo Jackfruit
- Green Chili & White Beans
- Sweet Potato & Black Bean
- Enchilada Tortilla Pizza
- Salsa Verde & Portobello Mushroom
- Sweet Potato Puree & Turmeric
- Sweet Potato Enchilada Lasagna
- Kidney Bean & Sweet Potato Bake
- BBQ Jackfruit, Kale & Black Bean
- Portobello Mushroom & Ancho Chile Sauce
- Gluten-Free Tortilla & Red Onion
- Extra Firm Tofu & Avocado
- Spinach & Artichoke
- Enchilada Casserole
- Black Bean Enchiladas
- Sweet Potato & Black Bean
- 23 Best Vegan Enchilada Recipes [Easy Plant-Based Ideas]
I think vegan cheese gets a bad rep, and this list is here to show you that when used right it can contribute to an amazing dish. Mix that with jalapeños, vegan ‘meat’, black beans and you’re onto something amazing. Here are 21 drool-worthy vegan enchilada recipes for you to try this year.
Gluten-Free Lentil & Onion
I am a big fan of lentils because they are healthy, tasty, and versatile which you’ll see in this wonderful recipe. You won’t even miss the meat filling in traditional enchiladas thanks to the delicious lentils. Cook the lentils in plenty of spices because they absorb flavors well.
Aside from lentils, for this dairy-free take on enchiladas, you’ll also need oats, tomatoes, bell peppers, carrots, onions, sunflower and chia seeds, tomato paste, and of course spices. The recipe is beginner-friendly and the cooking time is only half an hour.
Tofu, Black Bean & Bell Peppers
Regular tofu tends to be flavorless which is precisely what we need for this recipe. We’ll make a tofu scramble with black beans, red bell pepper, and spinach. Instead of cheese, we’ll top enchiladas with a layer of fresh avocados.
Skillet Corn & Cauliflower Rice
In original form, this recipe is for a chicken enchilada but we’ll substitute the chicken with black beans and frozen corn that will make for an even healthier version of enchiladas.
To make a low-carb version, use riced cauliflower instead of regular rice. It has the texture of rice but without the starch.
Tortilla & Dairy-Free Cheese
This hearty plant-based casserole is loaded with vegetables, vegan cheese, and optional vegan chicken. Its key ingredient is the homemade Trader Joe style enchilada sauce. Although it might sound complicated, it really isn’t and once you learn it, you’ll want to prepare it all the time.
Tomato Enchilada Lasagna
Need an easy vegan dish for a family gathering? This vegan lasagna is the ultimate comfort food. We’ll make the homemade sauce from scratch in no-time using chili, cumin, chopped tomatoes, garlic, gluten-free flour, and a bit of oil and water, topping up with a pinch of salt and water.
Instant Pot Enchilada Soup
This tasty soup will take a total time of only 25 minutes to make. This vegan instant pot recipe starts with adding quinoa, walnuts, mushrooms, and beans or lentils into a pressure cooker with some enchilada seasoning. This recipe requires walnuts, but it can be made without them as well.
Zucchini & Cauliflower Florets
This awesome sauce is made of just 2 ingredients – cashews and canned green chilies. The best news is that the prep time for this tasty dish is only 10 minutes because you’ll only need a few vegetables and beans!
We’ll be using green enchilada sauce again because it goes perfectly with jackfruit. This is an easy and fairly quick recipe to make for your next dinner.
Green Chili & White Beans
We see kind of a theme here – the green chili. It’s because green chili enchiladas make a fantastic, lunch, dinner, meal preparation, and even work lunch. This recipe variation uses three cans of white beans for an easy to prepare dish.
Sweet Potato & Black Bean
The sweet potatoes incorporated into this recipe makes it so these enchiladas filling! Combined with beans and vegan meat, these enchiladas are full of protein and great for anyone who is looking for a healthier lunch option! If you find that 10 enchiladas are too much for yourself, this recipe can easily be halved.
Enchilada Tortilla Pizza
Sometimes after a hard day of work, all you want to do is to have an easy night. If that is the case, put that phone down! These pizza enchiladas will come together in less than 30 minutes – far shorter than the time it would take for the delivery driver to arrive at your house.
Salsa Verde & Portobello Mushroom
If you have time, make the verdes by hand because you can really cater it to your taste buds. If you find that time is of essence, there is absolutely nothing wrong with purchasing a jar of salsa verde either! Green tomatillos in salsa verde is the tang factor in the sauce so for anyone looking for that extra kick, this is the recipe for you.
Sweet Potato Puree & Turmeric
The addition of adding sliced almonds onto of the enchiladas creates a wonderful different texture and it also pairs well with the sauce! Rather than using a salsa to top off the enchiladas with, this recipe uses tahini, garlic and lemon sauce to give these enchiladas a very creamy finish.
Sweet Potato Enchilada Lasagna
If you are tired of seeing rolled up tortillas or if you find that rolling it is too messy, give this lasagna a try! Instead of layering pasta between meat and cheese, this recipe uses tortillas and an enchilada filling. A great fusion using an Italian cooking style with Mexican ingredients.
Kidney Bean & Sweet Potato Bake
The key to this recipe is slicing the sweet potato very very thinly so that it cooks evenly. If you have a mandoline slicer, it would be recommend for this recipe because the sweet potatoes act as the tortilla base. This is a great dish to sneak in those vegetables for kids without them noticing.
BBQ Jackfruit, Kale & Black Bean
The jackfruit may seem like a very wet ingredient to include in the enchiladas but because it will be in the skillet with the kale and black beans, it will dry up rather quickly so no need to worry about super soggy enchiladas that taste like jackfruit brine. These taste great with a slice of avocado on the side.
Portobello Mushroom & Ancho Chile Sauce
To bulk these enchiladas up, this recipe uses Portobello mushrooms! The meaty texture of the mushrooms mixed with the beans will absolutely fool anyone into thinking there is actually meat in the dish! The sauce is made using 4 guajillo and ancho chilies each, giving the dish a delightful hit of spice.
Gluten-Free Tortilla & Red Onion
The recipe calls for using canned enchilada sauce to make it a quick meal for moms to throw together for dinner but you can also feel free to use the linked homemade sauce. If you find that the spice if not up to what you are used to, feel free to blend in some ancho chilies or paprika into it!
Extra Firm Tofu & Avocado
Not a fan of sweet potato? That is okay! These super easy enchiladas use tofu as the base! Whatever seasoning you use for the tofu is up to you but if you are short on time a quick premade taco mix would work just fine, or you can mix up a combination of chili powder, cumin, onion power, Mexican oregano and garlic powder to fry the tofu with.
Spinach & Artichoke
These delicious enchiladas rely on a tasty, filling vegetable base of spinach and artichokes that mimics classic spinach-artichoke dip. While the recipe isn’t vegan, you can easily make it vegan by substituting cashew cream and chopped avocado instead of cheese and sour cream.
To make the filling for the enchiladas, cook onion, garlic, drained artichokes, green chilis, spinach, and black beans. Make your own red sauce with tomato and plenty of spices. Then, assemble the enchiladas, top with avocado or vegan cheese, and bake.
Enchiladas are delicious, but also very labor-intensive. You have to make the filling, make your own sauce, roll the enchiladas, and assemble the dish. This recipe solves those problems by combining delicious enchilada flavors in an easy casserole format you can make ahead of time.
To make vegan enchilada casserole, layer sauce, tortillas, a vegan vegetable, a beans mixture, and vegan cheese sauce (be sure to sauté the vegetables and beans ahead of time). You can even add vegan taco “meat” if you want extra protein. Bake, covered with aluminum foil, then finish without the foil.
Black Bean Enchiladas
Black beans are a favorite when it comes to making vegan and vegetarian Mexican recipes because they are delicious and packed with protein. In this enchilada recipe, they really get to shine. The recipe itself isn’t vegan, but you can replace the cheese with vegan cheese, cashew cream, or mashed avocado.
To make the filling, sauté your vegetables such as broccoli, onion, bell pepper, and spinach with seasonings such as cumin and cinnamon. Combine with drained black beans and plenty of shredded vegan cheese. Wrap the filling with tortillas and top with enchilada sauce (you can get it from the store or make your own).
Sweet Potato & Black Bean
These enchiladas are packed with veggies, making them a tasty superfood. Most of the flavor comes from the sautéed vegetables and the delicious sauce, so you won’t even miss meat or dairy products.
Make the filling for your enchiladas by roasting cubed sweet potatoes with spices, draining canned black beans, and sautéing kale. Combine the filling with a bit of enchilada sauce (homemade or store-bought), then add to your tortillas, roll, and bake. Check out the full recipe here.