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
Scale
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.
