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two vegan enchiladas on a white plate with a fork

Best Ever Vegan Enchiladas With Homemade Enchilada Sauce

  • Author: Verna
  • Prep Time: 45 Minutes
  • Cook Time: 24 Minutes
  • Total Time: 1 hour 9 minutes
  • Yield: 6 servings 1x
  • Category: Mains, Gluten Free, Sauces & Dressings,
  • Method: Stovetop and Oven
  • Cuisine: Mexican, Vegan

Description

The BEST EVER Vegan Enchiladas! made with an easy ‘meaty’ filling, black beans, homemade enchilada sauce and vegan cheese sauce! Authentic tasting and totally mouthwatering!


Scale

Ingredients

  • 12 corn tortillas (6 inch) or 8 flour tortillas (8 inch)

For the Vegan Cashew Cheese Sauce:

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened plain vegan yogurt, I use Silk Cultured Coconut Plain Vegan Yogurt.
  • 1 tablespoon nutritional yeast
  • 1 tablespoon white vinegar
  • 1 tablespoon vegan butter
  • 1 tablespoon miso, I use Shiro Miso
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic salt (not powder)

For the Enchilada Sauce:

  • 3 tablespoons vegan butter, I use Earth Balance
  • 4 tablespoons all purpose flour or gluten free blend like Bob’s Red Mill
  • 3 cups water
  • 1 tablespoon Better Than Bouillon No Chicken Soup Base
  • 1 tablespoon masa flour (corn flour)
  • 2 tablespoons tomato paste
  • 1 tablespoon Ancho Chili powder
  • 1 teaspoon Chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon salt

For the Enchilada Filling:

For Serving (optional):

  • Pico de Gallo ( highly recommended) or your favourite salsa
  • chopped cilantro

Instructions

  1. For the Vegan Cheese Sauce: Add the cashews to a small bowl and cover with boiling water from your kettle. Soak for 5 minutes, drain and add to you Nutra Bullet or high speed blender. Add in the rest of cheese sauce ingredients and blend until smooth. Set aside.
  2. For the Enchilada Sauce: In a small bowl combine the Chili Powder, Ancho Chili powder, cumin, granulated onion and garlic, masa flour and salt, set aside.
  3. Heat the vegan butter in a medium sized sauce pot over medium heat. Once melted add the flour and whisk together for one minute. Add in the seasonings you set aside and stir to combine. Cook for one minute while stirring. Gradually add in the water, whisking continuously to remove any lumps.
  4. Add in the remaining ingredients. Bring to a boil on medium heat, whisking constantly for a couple of minutes until slightly thickened. Remove from heat. (It thickens more as it cools)
  5. For the Enchilada Filling: In a large non stick skillet add onions, oil and a pinch of salt and pepper. Sauté over medium heat for 5 minutes until softening and browning a bit.
  6. Add the frozen Gardein beefless ground and cook for 4-5 minutes until defrosted and browning a bit. Turn down heat to medium low if necessary.
  7. Add the black beans, canned green chilies and the rest of ingredients and stir to combine. Cook for a couple of minutes or so until heated through and the filling has a good consistency. Taste for seasonings and add salt and pepper if necessary.
  8. To assemble the Enchiladas: Preheat oven to 350°
  9. Spread 1/3 cup of sauce evenly on the bottom of a 9×13 casserole dish (I use my lasagna dish). Set aside
  10. Using tongs or your fingers dip a corn tortilla in the hot enchilada sauce (skip this step if using flour tortillas), this will make the tortillas pliable for rolling. Let the excess sauce drip off. Place the tortilla on a cutting board or large plate. Spread 1/3 cup of the filling down the middle of tortilla and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Add any remaining filling to the ends of the baking dish. (If corn tortillas aren’t rolling properly wrap a few at a time in a dish cloth, heat in microwave for 30 seconds or so then proceed to dip them).
  11. Evenly pour the remaining enchilada sauce over the rolled tortillas. Followed by the cheese sauce.
  12. Cover and bake for 20 minutes. Uncover and broil for 2-4 minutes to thicken and slightly brown the cheese. Watch carefully so it doesn’t burn! Cool for a few minutes on counter. Enjoy! This recipe makes 12 corn enchiladas or 8 flour enchiladas. For step by step photos see post above.
  13. Serve with Pico de Gallo (highly recommended), chopped cilantro and lime wedges. Chopped avocado or guacamole and vegan sour cream are also great additions! Delicious along side Mexican rice and refried black beans or pinto beans.

Notes

  •  I highly recommend doubling the enchilada sauce. I almost always do!! I love having extra sauce to bring to the table for serving and to use on left over enchiladas. Seriously this sauce is delicious on everything! It’s that good! Or just make extra sauce and freeze for a future batch of enchiladas! and it’s perfectly spiced in my opinion (kid friendly). If you’d like more spice add another teaspoon or so of the Chili Powder and Ancho Chili Powder, wait until the end to adjust spice though😊
  • For Gluten Free use corn tortillas and a gluten free flour blend for the sauce such as Bob’s Red Mill instead of all purpose flour.
  • For the cheese topping you can use your favourite store bought vegan cheese grated on top, but I do recommend trying my cheese sauce it’s really tasty and tastes like real cheese!
  • I have also made the enchilada filling using one package (12 oz) Beyond Beef Plant Based Ground and it was also delicious! Add the beyond beef after you sauté the onions. Break apart well with a fork as it is cooking. Cook well and proceed from step 7. I have not tried using tofu or TVP (textured vegetable protein) for the enchilada filling
  • I buy my Ancho Chili powder locally but if you can’t find it locally you can buy it here

Keywords: vegan enchiladas, best vegan enchiladas, meaty, beefy, easy, enchilada sauce, meatless, red sauce,