Vegan Enchiladas

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.

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Updates

October 22, 2016 – I made these again tonight and skipped frying the tortillas before dipping them in the enchilada sauce and they turned out just as great. So I’ve updated the recipe accordingly, saving us all the extra fat and additional cooking time. Win!

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. The recipe can also now be printed. Enjoy!

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat) Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)
Easy Enchiladas (Vegan, Gluten-Free, Low-Fat) Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

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.
  • Feel free to add some baby spinach to the filling for an extra nutrient punch!
  • We typically eat 4 enchiladas each, but with a side of Mexican rice, you can stretch this recipe to feed 3-4 people.
Print

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
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 3-4 1x
  • Category: Main
  • Cuisine: Mexican, Southwestern

Ingredients

Scale
  • 8 corn tortillas
  • 1 19oz jar enchilada sauce (Old El Paso brand is vegan)
  • vegetable oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 package (14 oz) soft silken tofu
  • 1 tbsp nutritional yeast
  • Salt & pepper
  • 1 bunch chopped green onions
  • sliced black olives (optional)
  • Optional toppings: sliced green onions, sliced black olives, avocado, vegan sour cream, vegan cheese, fresh coriander (cilantro) etc.

Instructions

  1. If using frozen corn tortillas, take them out of the freezer and let them defrost on the counter, about an hour before using.
  2. In a medium saucepan, heat the enchilada sauce over medium-low heat for 10 minutes.
  3. Meanwhile, heat 1 tbsp oil in a frying pan on medium-high heat. Sauté onion until soft, about 2 minutes. Add garlic and cumin and cook until fragrant, about 2 minutes.
  4. Using a food processor or immersion blender, blend the onion mixture with the tofu and nutritional yeast. Season with salt & pepper.
  5. Dip the tortilla in the enchilada sauce and place it in a 9×13 baking dish.
  6. Spoon some tofu mixture onto the tortilla and top with a few green onions and olives (if using). Roll and place seam-side down.
  7. Repeat until all tortillas are filled.
  8. 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.
  9. Top optional toppings, and serve.

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Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

44 thoughts on “Vegan Enchiladas”

  1. Made this for dinner tonight – it was classified in the “outstanding” category! Thanks for making tasty vegan recipes and for making me look like I know what I’m doing in the kitchen!

    Reply
  2. Super yummy! I wasn’t sure that this would taste authentic, but my Mexican husband loved it. He said I nailed it. 🙂 I added some finely chopped kale in at the same time as the garlic and used green sauce instead of red, with a little Daiya pepper jack on top. I will definitely be making these on a regular basis. Thank you so much for such an easy and delicious recipe!

    Reply
  3. This was a great recipe. Just an FYI, I’m from CA & like things spicy so I added a de-seeded chopped jalapeño pepper to the onion garlic & spice mix. I used firm tofu. And a can of organic black beans & coriander powder. I added 1/2 cup lime juice to all of that, then hand blended with immersion blender and simmered it on low heat for 25 mins before using it to fill the corn tortillas.. and i put baby spinach & green onions inside them. I used an 8 x 8 square baking dish so layered the tortillas, adding a layer of Mexican cheese between the layers and then again on top after the rest of the enchilada sauce. Topped with avocado cilantro & greek yogurt in place of sour cream. Fantastic!!! Thank you so much for sharing this! Super nutritious and easy to adapt.And freeze for hubby. I wonder how many grams of protein per serving with the black beans added…. any clue?

    Reply
  4. I used black beans instead of tofu and added cliantro and green onions on top. This recipe was delicious….Thanks!!!

    Reply
  5. Tried these after I got back from the gym, and they were excellent! Instead of a whole 9×13 pan, i just used a small tin and made 3 enchiladas. Fantastic. I’m really impressed with the recipe

    Reply
  6. This is a magical recipe. I add a jalapeño to the tofu mixture, but other than that I don’t change a darn thing. I never had luck with enchiladas until this recipe. I had never simmered down the sauce. I would add endless cans and never get that sticky yum. This is a holy grail recipe. Thankyou.

    Reply
  7. I tried this recipe with a mild green chile sauce and it was oh so yummy! What can I do with any left over onion mixture? Do have another recipe I can use with the left overs?

    Reply
    • Glad you liked it! The filling should be enough to fill the 8 tortillas. Otherwise, I suppose you could mix it in with some quinoa and veggies, or water it down and use it as a dressing in a taco salad?

      Reply
  8. Cant wait to try, if I make a larger batch, can they be frozen? My daughter is vegan and is always looking for something quick to throw in microwave when she is in rush. I’ve been grocery frozen but they are quite expensive

    Reply
    • Hi! I’ve had the frozen ones too, and you’re right, they’re very expensive. You know, I’ve never tried freezing them, but I don’t see why not? You may want to defrost them in the fridge beforehand, just to be sure? I’ll try to make them again soon and test the theory…

      Reply
  9. Help! I screwed them up! Something so simple! My filling came out like a thick liquid! Ugh…..Can you tell me what I did wrong? Maybe bought the wrong tofu? We our out in tgs middle of nowhere and there is very little selection at our grocery store. I bought the unrefridgerated kind that said silken soft. Boo face! Please help if you can.

    Reply
  10. 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!

    Reply
  11. 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.

    Reply
    • 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!

      Reply
    • 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 😉

      Reply
  12. 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

    Reply
  13. 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

    Reply
  14. 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!

    Reply
    • 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! 🙂

      Reply
  15. 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?)

    Reply
    • 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!

      Reply

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