Vegan Vegetable Enchiladas

by Jill Dalton

Vegan Vegetable Enhciladas

Jill Dalton
These “cheesy” vegetable enchiladas are super easy to make and can serve as the most delicious comfort food for these trying times. Loaded with veggies and rich flavor this recipe is sure to be a family favorite. Be sure to make the yogurt sauce using our easy vegan yogurt as a base!
4.60 from 10 votes
Servings 8 people
Prep 30 minutes
Cook 50 minutes
Total 1 hour 20 minutes

Our Sponsors



Red Sauce

Cheese Sauce


  • Sauté the onions and mushrooms until the onions are translucent.
  • Add the cabbage and peppers and cook until the cabbage is almost soft.
  • Add the red sauce ingredients to a blender and blend until smooth. Pour into a bowl and set aside.
  • Add the beans, cumin and 1 cup of the red sauce to the sautéd mixture and cook for 5 minutes.
  • Add all of the cheese ingredients to the blender and blend until smooth.
  • Spoon a couple spoonfuls of the filling onto a tortilla and roll into a burrito.
  • Place the burrito in the bottom end of a large casserole dish.
  • Continue filling tortillas and lining them up in the bottom in the pan until it is full.
  • Pour the red sauce over the burritos and smooth it with a spoon.
  • Slowly pour all of the cheese sauce over the burritos allowing it to run over the ends of the burritos. The sauce will be a bit runny.
  • Bake at 350° for 50 minutes.
  • Serve each enchilada with your favorite toppings. Our favorites are guacamole, salsa and yogurt sauce. (yogurt sauce is a cup yogurt from my yogurt recipe, 1/2 tsp onion powder, teaspoon lemon juice and 1/2 tsp Bgraggs)
Love this FREE recipe? Help us make more!Become a Supporting Member today!

Nutrition info

Calories: 193kcalCarbohydrates: 31gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 797mgFiber: 9gSugar: 7gVitamin A: 1024IUVitamin C: 39mgCalcium: 91mgIron: 4mg

You may also like


outofagreatneed November 29, 2020 - 12:33 am

Can’t wait to try these. 🙂

Deb December 2, 2020 - 2:53 pm

These came out good! I layered the tortillas because mine were a little too stale to roll but the sauce softened them and they were fine. Garnished with sour cream and black olives.

Kathy Sims December 9, 2020 - 10:53 am

I’m thinking kale or spinach could be used instead of cabbage? Thoughts?

Jill Dalton December 13, 2020 - 9:25 am


Lynn December 10, 2020 - 2:10 pm

Oh my, just watched the video, this looks so good! Will corn tortillas work and not be soggy?

Jill Dalton December 13, 2020 - 9:25 am

They work but you are right, they don’t hold up well.

Rita Meekel-Rombouts December 15, 2020 - 12:51 pm

It was delicious !!!

Katie Weibel March 31, 2021 - 4:22 pm

What could I use instead of cashews?

Jill Dalton April 1, 2021 - 7:04 pm


Kim June 14, 2021 - 7:14 pm

I’ve seen it suggested that you can use white beans instead of cashews. I haven’t tried it though.

Kim June 14, 2021 - 7:13 pm

I made these for the second time tonight and they are so delicious! Thank you!

Tracey June 25, 2021 - 1:20 pm

Is this recipe freezer friendly? We love them! But I might make a double batch and freeze one.

Jill Dalton June 27, 2021 - 8:48 am


Robin Heiner July 3, 2021 - 12:24 am

Just made these and they are so flavorful and delicious! I love that there are so many veggies packed in! I’m adding these to our favorite recipes!

Margarita Saunders October 5, 2021 - 6:19 pm

It didn’t make enough sauce for a full pan, so I made a smaller pan about half its size. The veggies were good, but being from New Mexico, it wasn’t very flavorful as it could have been to me. I used blue corn tortillas.

Mara Schaeffer December 26, 2021 - 12:02 am

I’m so used to red enchilada sauce being all canned red chili sauce or mixing it with half chili sauce, half tomato sauce. Do you ever make a sauce with red chilies in it?

Jill Dalton December 27, 2021 - 11:12 am

I don’t

Jill March 17, 2022 - 11:42 pm

Delicious! Thanks for creating this recipe!

Alana England April 5, 2022 - 6:31 pm

I am going to make this for a lunch guest this week. Can I make it tomorrow and bake it Thursday? Should I bake it first and just warm it up for Thursday? Or should I make everything and put it in the fridge to bake the next day?

Jill Dalton April 6, 2022 - 5:33 pm

I would bake it and then reheat it.

Joyce April 10, 2022 - 4:03 pm

Just made these. Yum, yum! Delicious!

Stacey K November 29, 2022 - 7:50 pm

These were fantastic!! My omnivore parents and I absolutely loved them and will be making again. I only made two small changes: I added some chili powder and a little cayenne to the filling mixture. And I mashed the beans slightly with a potato masher when I added them to the filling. It helped things meld together a little.

Abby December 22, 2022 - 8:56 pm

Can I use ACV instead of white wine vinegar?

Jill Dalton December 24, 2022 - 4:38 pm


Elizabeth February 9, 2023 - 9:08 pm

Hi, for the nutritional info is the serving size one enchilada?

Jill Dalton February 10, 2023 - 10:49 am


Nicole March 21, 2023 - 5:12 pm

I LOVE this recipe as is but wondering if I can I use the red lentil wraps for this?

Jill Dalton March 26, 2023 - 9:29 am

I haven’t tried it but I think it would work.


Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: