Vegan Vegetable Enchiladas

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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!
4.50 from 14 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 193 kcal



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)


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

29 thoughts on “Vegan Vegetable Enchiladas”

  1. 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.

  2. 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!

  3. Margarita Saunders

    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.

  4. 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?

  5. Alana England

    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?

  6. 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.

  7. I made this recipe from your Volume 2 cookbook. And I used corn tortillas, which fall apart when you try to roll them. The end result is still a very nice casserole. But the next time I make this, I’ll layer it like a lasagna instead of rolling individual filled tortillas. Put some sauce on the bottom, lay corn tortillas flat, spread the mixture on top, followed by more sauce, then just keep layering. On the very top, pour the white sauce.

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