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The TASTIEST Vegan Enchilada Recipe
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The TASTIEST Vegan Enchilada Recipe

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Keyword: Enchiladas, Vegan
Servings: 4 people

Equipment

  • 9x13 inch baking dish
  • 2 saute pans
  • 1 mixing bowl
  • colander

Ingredients

  • 8 flour tortillas
  • 2 cans enchilada sauce Casa Fiesta
  • 2 tablespoons vegan butter Earth Balance
  • 2 tablespoons olive oil
  • ½ sweet potato
  • 1 large sweet onion
  • 4 cloves garlic
  • 1 red pepper
  • 2 small zucchinis
  • 1 can sliced mushrooms
  • 1 can black beans
  • Salt and pepper

Optional Toppings

  • 1 tomato
  • ½ sliced jalapeno
  • ¼ cup diced black olives
  • chopped cilantro
  • ½ diced avocado
  • ¼ cup sliced scallion
  • 1 cup shredded mozzarella Daiya
  • red pepper flakes

Instructions

  • Preheat your oven to 350 degrees.
  • In a large sauté pan over medium heat add your 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. **We add the sweet potato first because it can take longer to cook than all of the other veggies. **
  • Add your diced onion and sliced garlic to the pan with the sweet potato. Stir well.
  • Once the onions begin to sweat, (slightly translucent) add the julienned red pepper slices and diced zucchini cubes. ** Keep the zucchini cubes on the larger side so they do not get too mushy. About the size of a quarter size** Season with salt and pepper.
  • Once the veggies begin to soften turn the heat to low. You do not want the veggies to overcook and get too browned or too soft. Plus, they’ll continue baking in the oven.
  • In a separate skillet over medium heat, add 1 tablespoon butter and 1 can of drained and rinsed sliced mushrooms. Let the mushrooms get a light brown sear.
  • Next, you’ll add your rinsed and drained black beans into the pan with the mushrooms. Stir well. Season with salt and pepper.
  • While the beans and mushrooms cook, you’ll begin to assemble your enchiladas.

Assemble Enchiladas:

  • Gently spray a 9x13 inch baking dish with cooking spray and pour some enchilada sauce into the bottom of the baking dish. Set aside.
  • Grab a large mixing bowl and pour 1 can of enchilada sauce into it.
  • Take 1 tortilla at a time and gently dip it into the enchilada sauce. Making sure to completely cover one side of the tortilla.
  • Fill the tortilla with a scoop of the black bean / mushroom mixture and a scoop of the other veggie mixture.
  • Roll the tortilla (enchilada sauce side facing out) and place in a greased 9 x13 baking dish. Repeat until all of the tortillas are filled. Pour some extra enchilada sauce over the rolled tortillas.
  • Top with a cup of the vegan shredded mozzarella. Cover with foil and bake for 20 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!