Vegan Enchiladas

I’ve been making this recipe for years because it’s so delicious – and by keeping frozen corn tortillas and store-bought enchilada sauce on hand, I can whip-up homemade vegan enchiladas in no time.

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Updates

June 5, 2013 – I went to a new grocery store the other day and found fresh corn tortillas and vegan enchilada sauce, so I made these again and added some new photos of the recipe process. The recipe can also now be printed. Enjoy!

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat) Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)
Easy Enchiladas (Vegan, Gluten-Free, Low-Fat) Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

Notes

  • This recipe normally calls for 19oz of enchilada sauce, but I only had about half of that amount on-hand. Your enchiladas will be much “saucier” by using the full amount listed below.
  • My fiancé doesn’t like olives, so I leave them out of the filling and just some to my dish before serving. You can leave them out entirely if you don’t like them either.
  • Feel free to add some baby spinach to the filling for an extra nutrient punch!
  • We typically eat 4 enchiladas each, but with a side of Mexican rice, you can stretch this recipe to feed 3-4 people.
5.0 from 2 reviews
Vegan Enchiladas
 
Prep time
Cook time
Total time
 
These enchiladas are so easy and everyone I've made them for has loved them. Feel free to top with vegan cheese in the last few minutes of baking. Served with a side of Mexican rice, this will serve 3-4 people.
Author:
Recipe type: Main
Cuisine: Mexican, Southwestern
Serves: 3-4
Ingredients
  • 8 corn tortillas
  • 1 19oz jar enchilada sauce (Old El Paso brand is vegan)
  • vegetable oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 package (14 oz) soft silken tofu
  • 1 tbsp nutritional yeast
  • Salt & pepper
  • 1 bunch chopped green onions
  • sliced black olives (optional)
  • Optional toppings: sliced green onions, sliced black olives, avocado, vegan sour cream, vegan cheese, fresh coriander (cilantro) etc.
Instructions
  1. If using frozen corn tortillas, take them out of the freezer and let them defrost on the counter, about an hour before using.
  2. In a medium saucepan, heat the enchilada sauce over medium-low heat for 30 minutes.
  3. Meanwhile, heat 1 tbsp oil in a frying pan on medium-high heat. Saute onion until soft, about 2 minutes. Add garlic and cumin and cook until fragrant, about 2 minutes.
  4. Using a food processor or immersion blender, blend the onion mixture with the tofu and nutritional yeast. Season with salt & pepper.
  5. Heat a few tbsp of oil on medium heat, and once hot, dip a tortilla in the oil until it is soft. Drain it on a paper towel and then dip the tortilla in the enchilada sauce and place it in a 9×13 baking dish.
  6. Spoon some tofu mixture onto the tortilla and top with a few green onions and olives (if using). Roll and place seam-side down.
  7. Repeat until all tortillas are filled.
  8. Pour any remaining sauce over the enchiladas an bake at 350F for 30 minutes. If you want to add vegan cheese, you can do so in the last few minutes of baking.
  9. Top optional toppings, and serve.

Easy Enchiladas (Vegan, Gluten-Free, Low-Fat)

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30 Comments

  1. This is such a great go-too recipe! I almost always have these things on hand, too! YUM!

    Reply
    • vegangela says:

      Yes! It’s pretty easy to keep these items on-hand, and then pull-off a yummy meal. Thanks for your comment! x

      Reply
  2. Rachel says:

    these look really nice! will have to try! xx

    Reply
    • vegangela says:

      Thanks Rachel – Let me know how they turn out for you!

      Reply
  3. daina says:

    OMG! I can’t believe you posted this, when I made it on the weekend.

    I go a bit bonkers though and buy a can of lentils (I mush them up so it has a meaey consistency), a can of corn, a can of chick peas,a can of 4-bean mix, 2 capsicums, 2 onions and 4 tomatos… Then cumin, corriander and chilli.

    It makes bucket loads so I freeze it and it lasts forver, but sooooo yummy!!

    And you can serve it in fresh totrillas with avocado (and being a non-vegan, I like a bit of sour cream… Not sure if there is a vegan equivalent?)

    Reply
    • vegangela says:

      Wow, that sounds really great! I have a recipe for black bean enchiladas that I’ve been meaning to try – similar idea. Yes, there is vegan sour cream… it’s called Tofutti. Matty prefers it over the “real” stuff. I love how you’re so creative in the kitchen!! You rock!

      Reply
  4. Marty says:

    These are amazing!! I wanted enchiladas for lunch and when I found this recipe, I ran to the market to get the ingredients because it looked so good. I was not disappointed. This is hands down the best vegan enchilada recipe I have ever come across. I would recommend them to vegans and omnivores alike. Thanks for posting it!

    Reply
    • vegangela says:

      Hi Marty – thanks so much for trying my recipe and leaving comments about it. I’m so glad that you liked them – they’re one of my all-time favorite homemade vegan dishes! :)

      Reply
  5. Kim says:

    Hi Angela

    I used your enchiladas as inspiration and they were a huge success. My husband (who keeps casually mentioning his desire for a Sunday roast) loved them and so did both my sons.

    I followed your lead, but added to each roll some ‘mexican’ rice (just rice cooked with stock as I was in a rush) and some cheeze sauce (leftover from the mac and cheeze you posted about). We had some toffutti sour cream (which I find slightly disturbing, but the hubbie loves it) which I put onto the finished product and then some avocado – it was great – thanks!!

    Kim

    Reply
    • vegangela says:

      Those are great additions and I’ll definitely keep them in mind for next time. Thanks for sharing!

      Reply
  6. Angela,

    What a fantastic recipe! I made it to the letter and it turned out beautifully! The only thing I added was Field House’s chipotle sausage so it tasted like there was some meat. It was incredible. Love, love, love your recipes!

    Vanessa

    Reply
  7. Oops, not sure where you are! But, Field House sausage is vegan! I would never sully such a wonderful vegan dish.

    Reply
    • vegangela says:

      So glad you liked them. Thanks for the tip about the vegan sausages – I’m in Canada now and will keep an eye out for that brand. Thanks for taking the time to comment ;)

      Reply
  8. stephskare says:

    Oh my goodness this was so good! WhenI found your website I knew i had to make these first. My boyfriend loves mexican and has missed his moms enchilandas. So when I told him I was thinking about making them for dinner he nearly did a backflip. I didnt change a thing and like you added V sourcream and cheese to top it off. It really sealed the deal leaving us both completely full and satisfied. It even tasted great as left overs. I will be making this dish again in the near future.

    Reply
    • vegangela says:

      Funny enough, I picked up fresh corn tortillas this week and plan on making this (and re-shooting) it later this week. I’m so glad you guys liked it – it’s one of my oldest vegan recipes, and one of my favorites. Thanks for taking the time to comment!

      Reply
  9. Leslie Quimby says:

    Can’t wait to try as we have been doing vegan for almost 2 weeks I used to make enchiladas but never vegan I will still make own sauce but its vegan so I’m happy to have a vegan recipe! Cooking vegan now is a new challenge so I’m up for the new challenge which has been great so far I made the southwest scramble u had posted also that was great!

    Reply
    • vegangela says:

      Hi Leslie – Sorry for the delay in getting back to you. Did you try the recipe? I just updated it today, so it’s now printable…

      Reply
  10. Lori says:

    Loved this one as well, Angela! May I share on my blog, with my weight loss support group? =)

    Reply
  11. Abby says:

    Help! I screwed them up! Something so simple! My filling came out like a thick liquid! Ugh…..Can you tell me what I did wrong? Maybe bought the wrong tofu? We our out in tgs middle of nowhere and there is very little selection at our grocery store. I bought the unrefridgerated kind that said silken soft. Boo face! Please help if you can.

    Reply
    • vegangela says:

      Yes, it’s supposed to be a little bit runny. If you used silken tofu, that should have worked. Did you drain the water from around it?

      Reply
  12. Leela says:

    Cant wait to try, if I make a larger batch, can they be frozen? My daughter is vegan and is always looking for something quick to throw in microwave when she is in rush. I’ve been grocery frozen but they are quite expensive

    Reply
    • vegangela says:

      Hi! I’ve had the frozen ones too, and you’re right, they’re very expensive. You know, I’ve never tried freezing them, but I don’t see why not? You may want to defrost them in the fridge beforehand, just to be sure? I’ll try to make them again soon and test the theory…

      Reply
  13. Tracey says:

    I tried this recipe with a mild green chile sauce and it was oh so yummy! What can I do with any left over onion mixture? Do have another recipe I can use with the left overs?

    Reply
    • Glad you liked it! The filling should be enough to fill the 8 tortillas. Otherwise, I suppose you could mix it in with some quinoa and veggies, or water it down and use it as a dressing in a taco salad?

      Reply
  14. Food Fan says:

    This is a magical recipe. I add a jalapeño to the tofu mixture, but other than that I don’t change a darn thing. I never had luck with enchiladas until this recipe. I had never simmered down the sauce. I would add endless cans and never get that sticky yum. This is a holy grail recipe. Thankyou.

    Reply
    • I’m so glad to hear that! Love the addition of jalapeño to the tofu mixture too. Thanks for taking the time to write :)

      Reply
  15. Bree says:

    Tried these after I got back from the gym, and they were excellent! Instead of a whole 9×13 pan, i just used a small tin and made 3 enchiladas. Fantastic. I’m really impressed with the recipe

    Reply
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