If you’ve been searching for a dish that brings together bold flavors, hearty textures, and plant-based goodness, you’re going to adore this Easy Vegan Enchiladas Recipe. It’s a vibrant, nourishing meal that’s perfect for sharing with friends or simply treating yourself to a flavorful dinner. With its creamy vegan cheese, smoky tempeh, and perfectly spiced black beans wrapped in soft flour tortillas, these enchiladas deliver all the comfort and satisfaction you want without any fuss or animal products. This recipe is not only incredibly tasty but also surprisingly straightforward, making it a go-to for any night of the week.
Ingredients You’ll Need
These ingredients are simple staples that come together to create a colorful, delicious, and balanced dish. Each one plays a special role in adding layers of flavor, texture, or that irresistible enchilada charm.
- Olive oil: For that beautiful sauté base and to bring all the ingredients together.
- Tempeh: A protein-packed plant-based hero that adds a hearty, chewy texture.
- Onion: Adds sweetness and depth when sautéed until soft and translucent.
- Garlic: Brings a fragrant punch that’s essential for any great savory dish.
- Black beans: Creamy, fiber-rich, and perfect for complementing the tempeh’s texture.
- Ground cumin: Infuses warmth and earthiness, a classic spice in Mexican cuisine.
- Paprika: Adds smoky undertones and color.
- Liquid smoke (optional): For an extra smoky kick that makes this dish even more memorable.
- Less-sodium soy sauce: Balances out the flavors with a savory, umami boost.
- Salt: To taste, ensuring every bite sings with flavor.
- Shredded vegan cheese: Creamy, melty magic that binds it all together.
- Flour tortillas: Soft and flexible wraps that cradle the filling perfectly.
- Enchilada sauce: Rich, tangy, and vibrant sauce that dresses the entire dish with authentic flair.
- Optional toppings: Shredded lettuce, salsa, vegan sour cream, guacamole, cilantro to customize your serving.
How to Make Easy Vegan Enchiladas Recipe
Step 1: Prepare Your Tempeh Mixture
Start by heating the olive oil in a large skillet over medium heat. While it’s warming up, crumble or pulse your tempeh in a food processor until it resembles the texture of ground beef. This step builds the base for your filling, which is packed with protein and will absorb all the delicious seasonings.
Step 2: Sauté the Aromatics
Add the chopped onion to the hot oil and cook until it turns translucent and sweet. Then toss in the minced garlic and the crumbled tempeh, cooking until the tempeh begins to brown and develop a slightly crispy exterior. This creates wonderful texture and brings out savory depth.
Step 3: Combine the Filling Ingredients
Stir in the drained and rinsed black beans, followed by the ground cumin, paprika, liquid smoke if using, and soy sauce. Mix everything thoroughly to ensure the spices coat all the ingredients, then taste and season with more salt or spices if needed. This mixture is the flavorful heart of your enchiladas.
Step 4: Assemble the Enchiladas
Preheat your oven to 350 °F and start by pouring about half a cup to one cup of enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it to coat. Lay a tortilla flat and spread a spoonful of the tempeh-bean mixture down its center. Sprinkle a handful of vegan cheese over the filling, roll it up tightly, and place it seam-side down into the baking dish. Repeat until all tortillas are filled and snugly placed side by side.
Step 5: Add the Finishing Touches and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining vegan cheese on top. Bake uncovered for about 20 minutes, allowing the cheese to melt beautifully and the sauce to soak into every crevice for that classic enchilada perfection.
Step 6: Ready to Serve
Once baked, these enchiladas are best enjoyed warm with your favorite toppings waiting nearby for that final burst of flavor and freshness. They’re seriously irresistible straight out of the oven!
How to Serve Easy Vegan Enchiladas Recipe
Garnishes
A simple splash of shredded lettuce, a dollop of vegan sour cream, fresh salsa, creamy guacamole, and a sprinkle of cilantro can elevate your enchiladas to a whole new level. These toppings add crispness, creaminess, and herbaceous brightness that perfectly balance the rich filling.
Side Dishes
Pair these enchiladas with a fresh, zesty side like Mexican rice or a crunchy cabbage slaw. Either option adds complementary textures and flavors without overpowering the main dish.
Creative Ways to Present
If you want to get fancy, serve individual enchilada portions in rustic bowls with extra sauce drizzled artistically over the top. Alternatively, wrap them individually in foil for a crowd-pleasing potluck style that’s easy to transport and serve.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep beautifully when stored in an airtight container in the refrigerator. They maintain their flavor and texture for about 3 to 4 days, making them a great meal prep option that stays satisfying.
Freezing
You can freeze these enchiladas before baking or after. To freeze unbaked enchiladas, assemble as usual, cover tightly with foil, and place in the freezer for up to one month. When ready to eat, bake them directly from frozen, adding a few extra minutes to the cooking time. Baked leftovers freeze well too and can be reheated with care.
Reheating
Reheat enchiladas in the oven at 350 °F for about 10–15 minutes until warmed through. This method preserves the texture better than a microwave, keeping the tortillas soft and the cheese melty. If you’re in a hurry, the microwave works fine—just cover the dish to retain moisture.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a slightly different texture and flavor that many enjoy. Just warm them briefly before rolling to prevent cracking.
Is it necessary to use tempeh, or can I substitute something else?
You can swap tempeh for tofu or cooked lentils if you prefer. Each will bring a unique texture, but tempeh offers a great chew and nutty flavor that works wonderfully here.
How spicy is this Easy Vegan Enchiladas Recipe?
This recipe is mild and approachable, but you can easily add chili powder or chipotle for more heat without altering the essential flavors.
Where can I find vegan cheese that melts well?
Many grocery stores carry vegan cheeses made from cashews or coconut oil that melt nicely. Brands like Daiya or Follow Your Heart are reliable options.
Can I make the filling ahead of time?
Yes! The filling holds beautifully in the fridge for up to 2 days and can be assembled into enchiladas just before baking for ultimate convenience.
Final Thoughts
There’s something truly special about a dish that feels like a warm hug on a plate, and this Easy Vegan Enchiladas Recipe delivers just that. It’s vibrant, nourishing, and utterly delicious in every bite. Whether you’re new to vegan cooking or a seasoned pro, this recipe is a wonderful way to bring everyone to the table with smiles. Grab your ingredients, dive in, and enjoy the wonderful flavors of this crowd-pleasing favorite!
Print
Easy Vegan Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Description
These Easy Vegan Enchiladas are a flavorful, plant-based twist on the classic Mexican dish, packed with a savory tempeh and black bean filling, smothered in rich enchilada sauce, and topped with melted vegan cheese. Perfect for a hearty dinner, they’re simple to prepare and bake in under an hour, delivering satisfying textures and bold, smoky spices that everyone will love.
Ingredients
Filling
- 2 tablespoons olive oil
- 1 block tempeh
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 14.5 ounces black beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon liquid smoke (optional)
- 2 tablespoons less-sodium soy sauce
- Salt to taste
Enchiladas
- 1 1/2 to 2 cups shredded vegan cheese, divided
- 8 flour tortillas
- 2 cups enchilada sauce
For Serving
- Shredded lettuce
- Salsa
- Vegan sour cream (such as cashew sour cream)
- Guacamole
- Cilantro
Instructions
- Heat oil: In a large skillet, heat the olive oil over medium heat until shimmering.
- Prepare tempeh: While the oil is heating, break the tempeh into smaller chunks and pulse in a food processor until the consistency resembles ground beef. Alternatively, finely chop or crumble the tempeh by hand.
- Sauté onion: Add the chopped onion to the hot oil and sauté until it becomes translucent and soft, about 3-4 minutes.
- Cook tempeh and garlic: Add the minced garlic and prepared tempeh to the skillet. Cook, stirring occasionally, until the tempeh starts to brown and the garlic is fragrant, about 5 minutes.
- Add beans and seasonings: Stir in the drained black beans, ground cumin, paprika, liquid smoke (if using), soy sauce, and salt. Mix well so the beans and tempeh are evenly seasoned.
- Adjust seasoning: Taste the mixture and add more salt or spices as needed for balance.
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Pour about ½ to 1 cup of the enchilada sauce into a 9×13-inch baking dish and spread evenly to coat the bottom.
- Assemble enchiladas: Lay one tortilla flat and spoon a generous amount of the tempeh and bean mixture down the center. Sprinkle a small handful of shredded vegan cheese on top. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat for all 8 tortillas.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded vegan cheese over the top.
- Bake: Bake the enchiladas uncovered in the preheated oven for about 20 minutes, until the sauce is bubbly and the vegan cheese has melted.
- Serve: Remove from oven and serve warm with your choice of toppings such as shredded lettuce, salsa, vegan sour cream, guacamole, and cilantro.
- Store leftovers: Allow leftovers to cool slightly, then store in an airtight container in the refrigerator for up to 3-4 days.
Notes
- You can use store-bought enchilada sauce or make your own with tomato sauce, chili powder, garlic, and onion powder for a fresher taste.
- Flour tortillas work best for rolling, but corn tortillas may be used if preferred.
- Liquid smoke is optional but adds a pleasant smokiness to the filling.
- For gluten-free options, substitute with gluten-free tortillas and tamari instead of soy sauce.
- Adjust the amount of vegan cheese based on your preference for cheesiness.
