Mexican Lasagna

Mexican Lasagna! Also known as Taco Lasagna or Mexican Casserole, this dish is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. A huge hit with a crowd! Perfect for potlucks. Continue reading “Mexican Lasag…

Mexican Lasagna! Also known as Taco Lasagna or Mexican Casserole, this dish is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. A huge hit with a crowd! Perfect for potlucks.

Continue reading "Mexican Lasagna" »

Vegan Enchiladas

These vegan enchiladas are over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce. WOW is all we can say about this vegan enchiladas recipe! It tops the charts (with our vegan lasagna and shepherd’s pie) as one of our most crowd-pleasing plant based recipes…ever. Tortillas are wrapped around a veggie filling oozing with flavor, and it’s all doused in a zesty homemade enchilada sauce. With the crunchy veggie topping, this dish looks simply incredible. And it tastes even better than it looks! Alex and my goal was a whole food plant based (WFPB) enchiladas recipe with no cheese substitutes or need for vegan cheese. With a few tasty tricks, it turned out even better than expected! Here’s how to make it. What’s in the best vegan enchiladas? Don’t let these vegan enchiladas fool you: they’ll satisfy people of all diets! They’re packed with zingy flavor and full of nutrients. Even better, there’s a lazy version and a version for when you have lots of time. Here’s what’s in these enchiladas (can you see it peeking out?): Veggie filling: The tasty filling features black beans, red onion, bell pepper, and portobello […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These vegan enchiladas are over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce.

Vegan enchiladas

WOW is all we can say about this vegan enchiladas recipe! It tops the charts (with our vegan lasagna and shepherd’s pie) as one of our most crowd-pleasing plant based recipesever. Tortillas are wrapped around a veggie filling oozing with flavor, and it’s all doused in a zesty homemade enchilada sauce. With the crunchy veggie topping, this dish looks simply incredible. And it tastes even better than it looks! Alex and my goal was a whole food plant based (WFPB) enchiladas recipe with no cheese substitutes or need for vegan cheese. With a few tasty tricks, it turned out even better than expected! Here’s how to make it.

Vegan enchiladas

What’s in the best vegan enchiladas?

Don’t let these vegan enchiladas fool you: they’ll satisfy people of all diets! They’re packed with zingy flavor and full of nutrients. Even better, there’s a lazy version and a version for when you have lots of time. Here’s what’s in these enchiladas (can you see it peeking out?):

  • Veggie filling: The tasty filling features black beans, red onion, bell pepper, and portobello mushrooms sauteed with spices
  • Guacamole! This is the secret ingredient! Instead of cheese, guacamole is what brings the savory, creamy flavor to the inside of these enchiladas.
  • Red enchilada sauce: Use your very favorite red enchilada sauce here, or the best one is homemade (see below).
  • Tortillas: Flour or corn tortillas work. See our comparison below!
  • Veggie garnish: Since there’s no cheese on top, we went for a fresh Mexican-style veggie garnish with romaine lettuce, red onion, radish, and cilantro. It makes the entire dish look stunning!
Homemade enchilada sauce recipe

Homemade enchilada sauce makes the dish!

If you have time, it’s absolutely worth making our Homemade Enchilada Sauce. Turns out, it takes just a handful of ingredients to get huge flavor. This full-bodied sauce is zingy, zesty, and you’ll never want to stop eating it. Here are a few notes on incorporating this sauce into these vegan enchiladas:

  • It’s cheaper to make homemade. This recipe calls for 3 cups enchilada sauce. Alex and I priced out our favorite brand and it would be $12 to make this recipe! The homemade version weighs in at around $5.
  • Make it the day before for quick assembly. It takes about 30 minutes to make the enchilada sauce. We recommend making it the day before and refrigerating until serving. Or, you can…
  • It adds about 15 minutes to the prep time (and a dirty pan & blender). If you make it the day of, it will add about 15 minutes to the recipe, since you can simmer it while you make the enchilada filling. Just know you’ll have a little more to clean up, too!
How to make vegan enchiladas

How to assemble these vegan enchiladas

Assembling these vegan enchiladas is the hardest part. How to make sure you have the right amount of filling so it doesn’t spill out? How to make sure the tortillas don’t split? Here are our tips:

  • Don’t overfill the tortillas. It’s easy to want to put in way too much filling. All you need is 1/4 cup veggies and 2 tablespoons guacamole. Spread them in a line like you see below.
  • Roll them tightly and place seam side down. Placing seam side down helps them stay rolled.
  • If using corn tortillas, use a good brand and cook in oil prior to rolling. Corn tortillas taste great and are gluten-free, but they can easily tear and split when rolling them. See the instructions in the recipe and the section below for more!
Assembling enchiladas
Here’s what the inside of one of the tortillas should look like!

Flour tortillas vs corn tortillas: which are better for enchiladas?

Corn tortillas are more traditional in Mexican-style enchiladas. Flour tortillas are more traditional in American style enchiladas. There are pros and cons to both! When we tested this vegan enchiladas recipe, we had a lot of issues with corn tortillas that split open when we went to roll them. Here are some pros and cons to each:

  • Corn tortillas are gluten-free and more authentic Mexican. But many brands easily split when you go to roll them! To combat this, find the best corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. Doing so can help to make it more supple for rolling (and infuses a little flavor).
  • Flour tortillas are more authentic to American enchiladas. They’re not gluten-free but they are much easier to roll! We also both loved how gooey they get when soaked in the enchilada sauce.
Vegan enchiladas

Homemade vs purchased guacamole

Our homemade guacamole recipe is so good, it’s worth making if you have time! But since storebought guacamole is so easily available, we’d recommend getting your favorite purchased brand to speed up prep time for the recipe. It takes about 15 minutes to make the guacamole. If you’re making of the components at home, we’d recommend the enchilada sauce instead.

But if you do have time, it’s worth making this incredible homemade guacamole, and you can use the extras as a side dish. You could also make it ahead and store it using this storage tip so it doesn’t brown: refrigerate it with 1/2″ of water on top of the guac. This serves as a barrier to the air and works like a charm!

Vegan enchiladas

Sides to serve with vegan enchiladas

These enchiladas are a stunning vegan dish that’s perfect for dinner parties or weeknight meals. What to serve with these vegan enchiladas to make it a full meal? We’ve got lots of options. Here are our favorite sides to serve with enchiladas:

This vegan enchiladas recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free (with corn tortillas).

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Vegan enchiladas

Vegan Enchiladas (Best Ever!)


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

These vegan enchiladas are over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce.


Ingredients

  • 3 cups Homemade Red Enchilada Sauce or purchased sauce
  • 2 tablespoons olive oil
  • 2 large portobello mushroom caps
  • 1/2 medium red onion
  • 1 orange bell pepper
  • 15-ounce can black beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 1/2 cup vegetable broth (leftover from the enchilada sauce recipe) or water
  • 1 1/2 cups guacamole (homemade or purchased)
  • 12 8-inch flour or corn tortillas (read section above)
  • For the garnish: 1 cup thinly sliced romaine lettuce, 1 to 2 radishes cut into matchsticks, 2 tablespoons minced red onion, and torn cilantro
  • Optional: Vegan sour cream

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. Start the Enchilada Sauce (or for quicker prep, make it the night before). 
  3. Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper
  4. In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce. 
  5. Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. 
  6. If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
  7. Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center (see the photo). Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce.
  8. Bake for 5 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)

Notes

*Prep time listed below does not include time for making enchilada sauce. This adds about 15 minutes to the prep time, since you can simmer the sauce while making the filling.

  • Category: Main Dish
  • Method: Stovetop / Baked
  • Cuisine: Mexican

Keywords: Vegan Enchiladas

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Saucy Chipotle Chicken Skillet Enchiladas.

Skillet enchiladas for the win today. There is no shortage of enchiladas here on the blog, but let’s just add another to the mix. Why not? I get bored with everything after I make it a few times anyway, so let’s go.  This is such an easy, perfect weeknight meal. Use some leftover chicken (or […]

The post Saucy Chipotle Chicken Skillet Enchiladas. appeared first on How Sweet Eats.

Skillet enchiladas for the win today.

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

There is no shortage of enchiladas here on the blog, but let’s just add another to the mix. Why not? I get bored with everything after I make it a few times anyway, so let’s go. 

homemade enchilada sauce

This is such an easy, perfect weeknight meal. Use some leftover chicken (or a rotisserie!) and make your own sauce so the flavorful is out of this world. It will come together quickly and the leftovers are DELISH. 

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

I’m declaring that these skillet enchiladas are technically easier than my traditional ones because we lose a step and a dish! Which makes it only slightly simpler to put together but for some reason, it FEELS much easier. You know?

I mean, anytime I have less dishes in my life is a good time. If you even knew how many dishes I wash in this house. It is absolutely insane. 

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

So! First things first. 

I always make my enchilada sauce in a skillet or saucepan and this time, I got lazy and decided to just add my enchiladas right to that same skillet. But like, actual rolled up enchiladas – not just layered tortillas. Instead of scooping out of the sauce and placing it in a baking dish with the enchiladas and then pouring the rest over top…

NOPE! Everything is going directly into the skillet. Boom. 

P.S. if you want a throw-it-all-together skillet dinner, I made one here a few years ago. 

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

Our kicker ingredient here is chipotle peppers in adobo sauce. We’re mostly adding the adobo sauce to our enchilada sauce and it will give it the perfect spicy flavor. I like to then add a touch of the enchilada sauce to the chicken mixture before rolling it in the tortillas. 

That alone is delicious enough to scoop up with tortilla chips. Wish I was eating it right now. 

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

This cheesy goodness is everything!

I’ve said it a million times but enchiladas have a little special place in my heart because they was one of the first meals I ever cooked for Eddie, waaaay before I REALLY knew how to cook. Since then, my enchiladas have become even more flavorful since nearly everything is homemade and they are just.so.good.

So, dinner tonight!!

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

Chipotle Chicken Skillet Enchiladas

Chipotle Chicken Skillet Enchiladas

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

chipotle enchilada sauce

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 1/2 cups low-sodium chicken stock
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1 chipotle pepper, diced ((as many seeds removed as you can get))
  • 2 tablespoons adobo sauce from a can of chipotle chilis
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

chipotle chicken filling

  • 1 ½ cup shredded chicken
  • ½ teaspoon chipotle chili powder
  • ¼ cup sliced green onions
  • ½ cup enchilada sauce
  • 1 cup monterey jack cheese, (freshly grated)
  • 10 to 12 tortillas, (4-inch size (flour or corn!) )

for serving: cilantro, scallions, sliced radish, queso fresco, lime wedges, sour cream

  1. Preheat the oven to 350 degrees F.
  2. Heat a large skillet (either 10-12 inches) over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes.
  3. Add in all the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes. Turn off the heat.
  4. Once the sauce has cooked a bit, scoop out ½ cup to reserve for the chicken mixture. If you want, you can also scoop some out here to top the enchiladas, but I find it’s equally as easy to scoop it up from the sides of the skillet for topping.
  5. In a large bowl, toss together the chicken, chipotle chili powder, green onions and enchilada sauce. Mix it well to make sure all the chicken is covered. Toss the chicken with ½ cup of the cheese.
  6. Take each tortilla (you can use flour or corn, it’s your call!) and place 2 to 3 tablespoons of the chicken mixture in the center. Roll it up tightly and place it directly in the skillet on top of the enchilada sauce. Repeat with remaining tortillas and chicken mixture.
  7. Use a spoon to scoop up enchilada sauce from the sides, covering all the tops of the tortillas. Sprinkle with the remaining cheese.
  8. Bake the enchiladas for 20 to 25 minutes, until the cheese is golden and bubbly. Top the enchiladas with cilantro, green onions, anything else you love! Serve!

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

All those flavors bits on the side!! YES.

The post Saucy Chipotle Chicken Skillet Enchiladas. appeared first on How Sweet Eats.

Vegetarian Enchiladas with Butternut Squash and Black Beans

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that’s perfect for meatless Mondays! Butternut Squash and Black Bean Enchiladas Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno. Then, wrapped in […]

The post Vegetarian Enchiladas with Butternut Squash and Black Beans appeared first on Skinnytaste.

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that’s perfect for meatless Mondays!

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!
Butternut Squash and Black Bean Enchiladas

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno. Then, wrapped in tortillas and baked in the oven with enchilada sauce and cheese. These vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week! Serve them with cilantro lime rice and enjoy!

(more…)

The post Vegetarian Enchiladas with Butternut Squash and Black Beans appeared first on Skinnytaste.

Easy Enchiladas

This easy recipe for Tex-Mex cheese enchiladas is a family favorite! Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake. Continue reading “Easy Enchila…

This easy recipe for Tex-Mex cheese enchiladas is a family favorite! Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake.

Continue reading "Easy Enchiladas" »

Green Chile Enchiladas

Green chile enchiladas! These are made with corn tortillas stuffed with roasted green chiles and jack cheese, then smothered with roasted tomatillo salsa verde. Great as a make-ahead meal or freezer meal. Continue reading “Green Chile Enchi…

Green chile enchiladas! These are made with corn tortillas stuffed with roasted green chiles and jack cheese, then smothered with roasted tomatillo salsa verde. Great as a make-ahead meal or freezer meal.

Continue reading "Green Chile Enchiladas" »