I’ve been making this recipe for years because it’s so delicious – and by keeping frozen corn tortillas and store-bought enchilada sauce on hand, I can whip-up homemade vegan enchiladas in no time.
Notes
- This recipe normally calls for 19oz of enchilada sauce, but I only had about half of that amount on-hand. Your enchiladas will be much “saucier” by using the full amount listed below.
- My fiancé doesn’t like olives, so I leave them out of the filling and just some to my dish before serving. You can leave them out entirely if you don’t like them either.
- We typically eat 4 enchiladas each, but with a side of Mexican rice, you can stretch this recipe to feed 3-4 people.
Updates
June 5, 2013 – I went to a new grocery store the other day and found fresh corn tortillas and vegan enchilada sauce, so I made these again and added some new photos of the recipe process… Enjoy!
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Super Fast & Easy Vegan Enchiladas
These enchiladas are so easy and everyone I’ve made them for has loved them. Feel free to top with vegan cheese in the last few minutes of baking. Served with a side of Mexican rice, this will serve 3-4 people.
Author: Angela@ Vegangela.com
Recipe type: Main
Cuisine: Mexican, Southwestern
Serves: 3-4
Ingredients
- 1 19oz jar enchilada sauce (Old El Paso brand is vegan, or feel-free to make your own)
- 1 large onion, chopped and divided
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 package (14 oz) soft silken tofu
- ½ cup oil
- 8 corn tortillas
- 1 bunch chopped green onions
- Optional toppings: sliced green onions, sliced black olives, avocado, vegan sour cream, vegan cheese, fresh coriander (cilantro) etc.
Instructions
- If using frozen corn tortillas, take them out of the freezer and let them defrost on the counter, about an hour before using.
- In a medium saucepan, heat enchilada sauce and half of the onion over medium-high heat for 30 minutes.
- Blend the remaining onion with the garlic, cumin and tofu until soft.
- Heat oil on medium heat, and once hot, dip a tortilla in the oil until it is soft. Drain it on a paper towel and then dip the tortilla in the enchilada sauce mixture and place it in a 9×13 baking dish.
- Spoon some tofu mixture onto the tortilla and top with a few green onions and olives (if using). Roll and place seam-side down.
- Repeat until all tortillas are filled.
- Pour any remaining sauce over the enchiladas an bake at 350F for 30 minutes. If you want to add vegan cheese, you can do so in the last few minutes of baking.
- Top with remaining onions and other optional toppings, and serve.
This is such a great go-too recipe! I almost always have these things on hand, too! YUM!
Yes! It’s pretty easy to keep these items on-hand, and then pull-off a yummy meal. Thanks for your comment! x
these look really nice! will have to try! xx
Thanks Rachel – Let me know how they turn out for you!
OMG! I can’t believe you posted this, when I made it on the weekend.
I go a bit bonkers though and buy a can of lentils (I mush them up so it has a meaey consistency), a can of corn, a can of chick peas,a can of 4-bean mix, 2 capsicums, 2 onions and 4 tomatos… Then cumin, corriander and chilli.
It makes bucket loads so I freeze it and it lasts forver, but sooooo yummy!!
And you can serve it in fresh totrillas with avocado (and being a non-vegan, I like a bit of sour cream… Not sure if there is a vegan equivalent?)
Wow, that sounds really great! I have a recipe for black bean enchiladas that I’ve been meaning to try – similar idea. Yes, there is vegan sour cream… it’s called Tofutti. Matty prefers it over the “real” stuff. I love how you’re so creative in the kitchen!! You rock!
These are amazing!! I wanted enchiladas for lunch and when I found this recipe, I ran to the market to get the ingredients because it looked so good. I was not disappointed. This is hands down the best vegan enchilada recipe I have ever come across. I would recommend them to vegans and omnivores alike. Thanks for posting it!
Hi Marty – thanks so much for trying my recipe and leaving comments about it. I’m so glad that you liked them – they’re one of my all-time favorite homemade vegan dishes! :)
Hi Angela
I used your enchiladas as inspiration and they were a huge success. My husband (who keeps casually mentioning his desire for a Sunday roast) loved them and so did both my sons.
I followed your lead, but added to each roll some ‘mexican’ rice (just rice cooked with stock as I was in a rush) and some cheeze sauce (leftover from the mac and cheeze you posted about). We had some toffutti sour cream (which I find slightly disturbing, but the hubbie loves it) which I put onto the finished product and then some avocado – it was great – thanks!!
Kim
Those are great additions and I’ll definitely keep them in mind for next time. Thanks for sharing!
Angela,
What a fantastic recipe! I made it to the letter and it turned out beautifully! The only thing I added was Field House’s chipotle sausage so it tasted like there was some meat. It was incredible. Love, love, love your recipes!
Vanessa
Oops, not sure where you are! But, Field House sausage is vegan! I would never sully such a wonderful vegan dish.
So glad you liked them. Thanks for the tip about the vegan sausages – I’m in Canada now and will keep an eye out for that brand. Thanks for taking the time to comment ;)
Oh my goodness this was so good! WhenI found your website I knew i had to make these first. My boyfriend loves mexican and has missed his moms enchilandas. So when I told him I was thinking about making them for dinner he nearly did a backflip. I didnt change a thing and like you added V sourcream and cheese to top it off. It really sealed the deal leaving us both completely full and satisfied. It even tasted great as left overs. I will be making this dish again in the near future.
Funny enough, I picked up fresh corn tortillas this week and plan on making this (and re-shooting) it later this week. I’m so glad you guys liked it – it’s one of my oldest vegan recipes, and one of my favorites. Thanks for taking the time to comment!
Can’t wait to try as we have been doing vegan for almost 2 weeks I used to make enchiladas but never vegan I will still make own sauce but its vegan so I’m happy to have a vegan recipe! Cooking vegan now is a new challenge so I’m up for the new challenge which has been great so far I made the southwest scramble u had posted also that was great!
Hi Leslie – Sorry for the delay in getting back to you. Did you try the recipe? I just updated it today, so it’s now printable…