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!
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Ingredients
Filling
1 red onion, diced
3 cups (267g) chopped cabbage
8 ounces (226g) mushrooms, diced
1 bell pepper, diced
14 ounce (396g) can black beans
14 ounce (396g) can pinto beans
1 1/2 teaspoon cumin
tortillas of your choice
Red Sauce
14 ounce (396g) can chopped fire roasted tomatoes
6 ounce (170g) can tomato paste
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Cheese Sauce
1/2 cup (70g) cashews
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1 teaspoon onion powder
1/4 cup (15g) nutritional yeast
1 tsp Braggs liquid aminos or low sodium soy sauce
1 cup (236ml) water
Instructions
- 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)
21 comments
Can’t wait to try these. 🙂
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.
I’m thinking kale or spinach could be used instead of cabbage? Thoughts?
Absolutely
Oh my, just watched the video, this looks so good! Will corn tortillas work and not be soggy?
They work but you are right, they don’t hold up well.
It was delicious !!!
What could I use instead of cashews?
almonds
I’ve seen it suggested that you can use white beans instead of cashews. I haven’t tried it though.
I made these for the second time tonight and they are so delicious! Thank you!
Is this recipe freezer friendly? We love them! But I might make a double batch and freeze one.
yes
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!
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.
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?
I don’t
Delicious! Thanks for creating this recipe!
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?
I would bake it and then reheat it.
Just made these. Yum, yum! Delicious!