Vegan Bean and Cheese Enchiladas

by 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!

Vegan Bean and Cheese Enchiladas

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 Vegan Bean and Cheese Enchiladas European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 28 voted )

Ingredients

Filling:
4 cups kidney beans (two cans)
1 box firm tofu
1 tsp onion powder
1/2 cup enchilada sauce
1 tsp Braggs Liquid Amino Acids
1 1/2 tsp smoked paprika

Sauce:
1 can chopped tomatoes
1 can tomato paste
1 clove garlic
1/2 onion
1 tsp cumin
1 tsp cocoa powder

Cheese:
1/2 cup cashews
2 Tbsp lemon juice
1 Tbsp mustartd
2 Tbsp white wine or white wine vinegar
1/4 cup nutritional yeast
1 tsp Braggs Liquid Amino Acids
1/2 - 1 cup water

1 pkg corn tortillas

Instructions

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

 

 

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12 comments

Paula October 10, 2017 - 5:58 am

thank you for all the lovely recipes. I really appreciate the time you take to share all these videos

Reply
Cassie February 17, 2018 - 9:00 pm

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.

Reply
Jill Dalton March 8, 2018 - 10:35 pm

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.

Reply
Susan April 6, 2018 - 7:56 pm

This sounds and looks so good! Going on next weeks dinner menu!

Reply
Yvonne August 7, 2018 - 12:19 pm

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.

Reply
Shelly Campbell May 19, 2019 - 10:15 pm

These were delicious eaten with a guacamole topping!

Reply
Ellen January 8, 2020 - 1:30 pm

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

Reply
D July 21, 2020 - 12:29 pm

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!

Reply
Jill Dalton July 22, 2020 - 5:07 pm

It just tastes better if it is inside the burritos too. =)

Reply
Donna Mo July 23, 2020 - 2:23 pm

Thank you! Going to make them now 🙂

Reply
Annemarie September 12, 2020 - 5:01 pm

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. 😊

Reply
Jill Dalton September 12, 2020 - 5:47 pm

Yes, tempeh would work great!

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