This vegan enchilada recipe might be the tastiest vegan enchilada recipe of all time. It’s packed with nutrient-dense vegetables and has tons flavor. While it will take a little time to dice and slice all of the veggies, it’s totally worth it. Just mix up your favorite margarita or fruit infused water and enjoy this delicious homemade dinner recipe.

The TASTIEST Vegan Enchilada Recipe

About this recipe

These vegan enchiladas will leave your body and taste buds craving more. I used protein and fiber packed vegetables that will keep you feeling full and energized. This recipe will fill you up without slowing you down. Perfect any night of the week these enchiladas really are the tastiest vegan enchiladas I’ve ever had.

When chopping the vegetables it’s important that you try to keep everything about the same size. You do not wan to get a bit of enchilada that is loaded with one flavor or vegetable. For example, you’d never want to eat an entire bite of onion. So, be mindful of this when chopping your vegetables.

Also, while this is a vegan recipe, you can feel free to add whatever toppings you like. Try a vegan salsa or go with all of the toppings pictured here. Honestly, these enchiladas were so good, I didn’t even miss the sour cream or shredded chicken. That said, if you do want to add some protein, try adding crispy tofu cubes or tempeh. Both would make this enchilada recipe a bit heartier.

The TASTIEST Vegan Enchilada Recipe


Store any leftover enchiladas in an airtight container in the refrigerator for two to three days. Simply reheat these enchiladas in the microwave, in a microwave safe dish until heat through. Looking for more vegan recipes? Try my four ingredient vegan burgers or my loaded vegan nachos with vegan queso.

The TASTIEST Vegan Enchilada Recipe
The TASTIEST Vegan Enchilada Recipe

The Tastiest Vegan Enchilada Recipe

This vegan enchilada recipe might be the tastiest vegan enchilada recipe of all time. It’s packed with nutrient-dense vegetables and has tons flavor.
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  • 8 large flour or corn tortillas
  • 2 cans enchilada sauce, 10 ounces cans, Casa Fiesta brand
  • 2 tablespoons butter, Earth Balance
  • 2 tablespoons olive oil
  • 1 cup sweet potato, diced small
  • 1 cup white onion, diced small
  • 3 cloves garlic, minced
  • 1 cup red bell pepper, diced small
  • 1 cup zucchini – scrape out the seeds and soft center with a spoon. , Then dice to a medium size – about the size of a quarter.
  • 1 cup button or baby bella mushrooms, About 4 ounces, rinsed and sliced
  • 1 can black beans , 15 ounce can, rinsed and drained
  • salt and pepper, to taste


  • 1 large tomato, diced small
  • 1 medium jalapeno, sliced into rounds or diced small
  • ¼ cup black olives, rinsed, drained and minced
  • ½ cup avocado, peeled and sliced
  • ¼ cup scallions, chopped
  • 1 ripe lime , cut into wedges
  • 1 cup shredded mozzarella cheese , Daiya brand
  • 2 tablespoons cilantro, chopped fresh
  • red pepper flakes, optional


  • 9×13 inch baking dish
  • 2 saute pans
  • 1 mixing bowl
  • colander


  • Preheat your oven to 350 degrees.
  • In a large sauté pan over medium heat add the vegan butter and olive oil.
  • Cube your sweet potato into evenly sized pieces and add it to the pan. Let the sweet potato cook for a few minutes.
    **Add the sweet potato first because it can take longer to cook than all of the other veggies. **
  • Next, add the onion and garlic to the pan with the sweet potato. Simmer until the onion is translucent.
  • Next, add the diced red bell pepper, mushrooms, and zucchini.
    Season with salt and pepper.
  • Next, you'll add the black beans. Let everything simmer over low heat for 10-15 minutes.

Assemble the enchiladas:

  • Gently spray a 9 x 13-inch baking dish with cooking spray.
    Open one can of the enchilada sauce and pour about 1/2 cup of enchilada sauce into the bottom of the baking dish. Set aside.
  • Grab a large mixing bowl and pour the remaining sauce from the first can into the bowl along with the second can of sauce.
  • Take 1 tortilla at a time and gently dip it into the enchilada sauce. Making sure to completely cover the tortilla.
  • Fill the tortilla with a scoop of the veggie mixture and roll it closed. Place the rolled tortilla in the greased baking dish.
  • Repeat until all of the tortillas are filled. Pour any remaining enchilada sauce over the rolled tortillas.
  • Top the tortillas with a cup of the vegan shredded mozzarella. Cover with foil and bake for 20-25 minutes.
    Remove the foil and bake for an additional 5 minutes. (broil for 1-2 minutes to get the cheese extra melty)
  • Top with your favorite toppings. I used sliced jalapeno, diced avocado, chopped cilantro, diced black olives, diced fresh tomato and a squeeze of fresh squeezed lime juice.
  • Serve and ENJOY!


Serving: 2enchiladas, Calories: 583kcal, Carbohydrates: 66g, Protein: 20g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 804mg, Potassium: 982mg, Fiber: 12g, Sugar: 11g, Vitamin A: 6871IU, Vitamin C: 72mg, Calcium: 271mg, Iron: 5mg