Vegan Bean and Cheese Enchiladas

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Vegan Bean and Cheese Enchiladas

Jill Dalton
These Bean Enchiladas with homemade vegan cheese are a regular family favorite and so easy to make with the added benefit of being a fully Whole Food Plant Based recipe. This recipe is sure to make it into your regular dinner rotation!
4.86 from 7 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 204 kcal



Enchilada Sauce:



  • Preheat oven to 350 degrees.
  • Mash kidney beans and tofu together with a potato masher.
  • Stir in remaining filling ingredients.
  • For the sauce, put all ingredients into a blender and blend until smooth.
  • Cook sauce in a saucepan for 15 minutes.
  • For the cheese, blend all ingredients in the bender until smooth.
  • Lay out tortillas on a baking paper lined cookie sheet and bake for two to three minutes.
  • Fill the tortillas with the filling and layer them in a baking dish.
  • Pour sauce and cheese over the top.
  • Bake for 20-30 minutes.


Calories: 204kcalCarbohydrates: 26gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 623mgPotassium: 657mgFiber: 8gSugar: 8gVitamin A: 672IUVitamin C: 13mgCalcium: 124mgIron: 4mg

25 thoughts on “Vegan Bean and Cheese Enchiladas”

  1. Hi there,
    I have been loving your blog, videos and recipes since my husband and I have gone WFPB. I just made your bean and “cheese” enchilada recipe and wanted to let you know that the cheese sauce recipe as written resulted in a very watery mix for me. Is one cup of water correct? When I removed some of the liquid and added about another 1/2 cup of cashews, it came together perfectly. I’ll let you know how it tastes. It’s cooling down a little right now! It smells absolutely amazing.

    1. Yes, the mixture is a bit wet but that is so it will pour nicely, but if it worked for you with less water that is great too. So sorry this is getting to you so late. Notifications weren’t getting to me.

      1. Hmm, that is a good question. I think it would work but the tortillas will soak up a lot of the moisture and might be hard to remove from the pan after cooking as individual enchiladas.

  2. Hi, I don’t live in the USA and I’m wondering what the weight of a box of tofu is in the recipe. Thanks so much.

  3. Hi Jill,I was wondering if soy milk instead of water for the cheese recipe would make the cheese a little “richer”?

  4. Hi Jill, the recipe above and in your cookbook refers to “1/2 cup enchilada sauce” in the filling but I didn’t see you add enchilada sauce to your filling in the video. Is that supposed to go in the filling? Thanks!

      1. Hi! I’m making this as I’m typing…with a brief pause of course. Could I use tempeh instead of tofu next time I make these? I don’t mind tofu, I was just wondering if you have any thoughts on this. ?

  5. What size can of chopped (diced?) tomatoes—14.5 or 28? How much tomato paste is in a can? I buy my tomato paste in a tube. 🙂

    1. Sorry about that, this is one of my oldest recipes, before I knew how to write the recipes out correctly. I will have to edit that recipe. It is 1- 14 ounce can of diced tomatoes, 1- 6 ounce can of tomato paste.

  6. Made this tonight using store bought vegan cheese (with a little inside as well as on top), and it was so good! I’ll def be making this again. Thank you!

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