Tasty Vegan Enchiladas

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These delicious vegan enchiladas are the perfect dinner. They are made with whole foods, can be oil-free, and everyone always loves them. These are a perfect vegan freezer meal.

Everyone needs a good vegan enchiladas recipe.

And these are the BEST healthier vegan enchiladas I've ever had!

It's one of those meals that require a bit of work.

But it's also one of those recipes you can make in the morning after dropping kids off at school, clean up the mess, and have a quick pop-in oven dinner without the mess at the hectic dinner hour.

I enjoy recipes like that.

I used chickpeas as the "meat" for this recipe for the enchilada filling.

I have been trying to incorporate more beans into our diet.

I have one kid who loves chickpeas straight from the can and another who thinks they are totally gross.

If I can mask it in things like this, he will totally get down.

And let me tell you, the one that "hates" chickpeas LOVED these enchiladas.

He was actually the biggest eater of them.

For this recipe, you make a delicious homemade enchilada sauce; it's easy to make, so don't fret!

It does take some time because you have to cook it on the stove with the chickpeas.

But the actual amount of cooking isn't much.

Vegan Enchiladas Recipe Q&A

What are the best tortillas to use?

You can use flour or corn tortillas, whichever you prefer. I have done both, and I like them both.

What are some optional mix-ins for enchiladas?

• black beans
• fresh cilantro
• refried beans
• green onions
• red pepper
• fresh avocado
• Mexican rice

Can you make these vegan enchiladas gluten-free?

Yes! You can use corn tortillas or gluten-free tortillas similar to flour tortillas.

Can I buy enchilada sauce instead?

Yes, but I much prefer my own homemade enchilada sauce better.

Can you make this ahead of time?

Yes, you can make this up to two days ahead of time, cover it with plastic wrap, and place it in the fridge.

The next day place on the counter and let come to room temperature, then bake accordingly.

What ingredients do you need for the best vegan enchiladas?

Check out the recipe card at the bottom of this post for the full recipe.

• medium onion (white onion or red onion)
• salt
• can roasted green chiles
• garlic cloves
• chili powder
• brown sugar
• cumin, ground
• tomato sauce
• water
• cilantro
• canned chickpeas
• soft corn tortillas or large flour tortillas, or even whole wheat tortillas
• vegan cheese optional

How do you make this vegan enchilada recipe?

Let's start by making the vegan enchilada sauce.

Take a large saucepan or medium pot and combine the onion, salt, and can of roasted green chilis.

Cook over medium heat until the onions are soft; this takes about 8-10 minutes. Stir frequently to avoid burning.

Now stir in the garlic, chili powder, cumin, and sugar, stirring for about 30 seconds.

Now add the tomato sauce and water. Let this simmer.

Carefully take 1 cup enchilada sauce out and set it aside.

Preheat your oven to 400 degrees f.

Take your rinsed and drained chickpeas and make sure they are crushed.

I do this using a pastry cutter or potato masher and smash them until they are mostly crushed but still have chunks of texture.

Add them to the red enchilada sauce, reduce the heat to low, and cover.

Cook for 15- 20 minutes.

Remove from the heat and let cool for a few minutes. Add the fresh cilantro and stir.

Take a 9×13 baking dish or casserole dish and pour half the reserved enchilada sauce into the bottom, and spread evenly.

Take your tortillas and warm them slightly.

Take your warm tortillas and scoop your bean mixture filling into the tortilla; add vegan cheese if you wish.

This will be kind of a messy process.

Roll the tortilla as tight as you can and place seam down in the 9×13 pan.

Repeat the process until the filling is gone; you shouldn't have any leftover filling.

Place the tortillas tightly next to each other.

Pour the remaining enchilada sauce over the top of the enchiladas and top with vegan cheese if you desire.

Bake covered with foil for 25 minutes.

Remove foil and bake for another 5 to 10 minutes.

Let stand for 10 minutes before serving.

How do you serve these vegan enchiladas?

These are best served warm. You can serve these with; vegan guacamole, hot sauce, vegan sour cream, and vegan Mexican rice.

How do you store leftovers?

Let the enchiladas come to room temperature before placing them in an airtight container. Or you can cover the whole dish with plastic wrap tightly.

Can you freeze enchiladas?

Yes, you can freeze them already baked or precooked and bake them after freezing and defrosting.

To freeze, make sure it's in an airtight container, so it doesn't develop frost.

Let defrost on the counter or the fridge and either bake or reheat in the oven at 350 for 15 minutes or until warm.

Want some other vegan Mexican food recipes?

• Easy Vegan Taquitos
• Awesome Vegan Taco Salad
• Vegan Tostadas

Awesome Vegan Red Sauce Enchiladas

These vegan enchiladas are full of whole foods and a homemade enchilada sauce.

5 from 2 votes

Print Pin Rate

Course: All Recipes

Cuisine: Mexican

Prep Time: 35 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 -5 people

Calories: 304kcal

Author: Courtney Hunter

Ingredients

• ▢ 1 medium onion diced small
• ▢ ½ teaspoon salt
• ▢ 1 4 oz can roasted green chilis
• ▢ 3 medium garlic cloves minced
• ▢ 2 TB chili powder
• ▢ 1 TB brown sugar
• ▢ 2 teaspoon cumin ground
• ▢ 2 14 oz cans tomato sauce
• ▢ ¾ cup water
• ▢ ½ cup cilantro minced
• ▢ 3 cans chickpeas rinsed, drained and crushed.
• ▢ corn or flour tortillas
• ▢ vegan cheese optional

Instructions

• Take a large saucepan and combine the onion, salt, and can of roasted green chilis. Cook over medium heat until the onions are soft; this takes about 8-10 minutes. Stir frequently to avoid burning.
• Now stir in the garlic, chili powder, cumin, and sugar, stirring for about 30 seconds. Now add the tomato sauce and water. Let this simmer.
• Carefully take 1 cup of sauce out and set it aside.
• Preheat your oven to 400 degrees.
• Take your rinsed and drained chickpeas and make sure they are crushed. I do this using a pastry cutter and crush them until they are primarily crushed but still have texture chunks. Add them to the sauce, reduce the heat to low, and cover. Cook for 15- 20 minutes. Remove from heat and let cool for a few minutes. Add the cilantro and stir.
• Take a 9x13 pan, pour half the reserved enchilada sauce into the bottom, and spread evenly.
• Take your tortilla and scoop some filling into the tortilla; add vegan cheese if you wish. This will be kind of a messy process. Roll the tortilla as tight as you can and place it in the 9x13 pan. Repeat the process until the filling is gone. Placing the tortillas tightly next to each other. Pour the remaining sauce over the top of the enchiladas and top with vegan cheese if you desire. Bake covered with foil for 25 minutes. Remove foil and bake for another 5 to 10 minutes. Let stand for 10 minutes before serving.
• Optional; serve with guacamole, hot sauce, vegan sour cream, and Mexican rice.

Notes

See blog post for recipe Q&A

Nutrition

Serving: 1servings | Calories: 304kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 1236mg | Fiber: 13g | Sugar: 17g

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Recipe adapted by Mels Kitchen Cafe- https://www.melskitchencafe.com/red-chile-sauce-chicken-enchiladas/

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