Simple Vegan Enchiladas
Like what you see? Share it with your friends!
Enchiladas! It’s one of our favorite Mexican food dishes, and we love how versatile it can be. The creamy and cheesy filling of this delicious preparation is so addictive that you just can’t stop at one.
We love enchiladas any time of day or night. I’ve been known to even have them for breakfast! Yes, with fried eggs, I’ve eaten enchiladas for breakfast.
But for our vegan readers, we have taken our regular enchilada recipe and giving it a vegan makeover. This meat-free dish is very delicious, filling, and even healthy!
No meat enchiladas?Â
In these vegan enchiladas, we take out the meat and add tofu and beans for the protein.Â
On its own, tofu can be a little bland, but you will be blown away when ordinary tofu is coupled with flavorful accompaniments.
What’s the best vegan cheese?
I’ve been vegetarian for almost 20 years. Some vegetarians still eat animal products like eggs, cheese, and ice cream. But being vegan means no animal products at all.
Vegans do not eat any dairy, so many do eat vegan cheese. Which is made from ingredients like soy, coconut, and tree nuts. It is a great vegan replacement for cheese, and it’s high in fiber and vitamins!
Vegan cheese is a little different from regular cheese because the taste and texture are different from what many people expect.
My favorite vegan cheese is Daiya because I like how it melts and the texture.
However, I want to give y’all a link for the best vegan shredded cheese from our friends at Make It Dairy Free. Because I’m not vegan, and it isn’t’ my specialty. But Andrew and Larisha live, eat, and breathe vegan cooking.
Please note: Not all soy or almond cheeses are dairy-free or vegan. Some contain lactose/casein, which is made with dairy ingredients.
Quick prep work
This is a simple dish. You can whip this up quickly or make it ahead of time and just toss it in the oven to bake when you get home.Â
The only thing that takes time is cutting and chopping the vegetables. I’m a gadget fan. I love anything that takes the time and pain out of chores. And I HATE chopping onions. Â
A vegetable chopper is a must-have kitchen helper. You can soar through the onions and peppers without tearing up!
Make ahead for fall get-togethers
What I love about this recipe is that it’s perfect for fall entertaining. Vegan recipes are great for everyone, vegans, and carnivores. Make this dish in the morning, and toss it in the oven when your guests arrive. Then pull it out when it’s time to sit down for dinner.Â
This dish also travels very well. We suggest packing up all of the toppings in small containers and letting your friends and family dress their own plates.
Fun Topping Ideas:
- Corn chips
- Jalapenos
- Crispy Onion Straws
- Corn Relish
- Olives
- Avocado chunks
- Rice
Non-Vegan Toppings:
- Sour cream
- Cheese
Preheat your oven to 350 degrees, and in a large pan heat your olive oil in a pan over low-medium heat.
Lightly saute your onions, peppers, and tofu until the tofu turns light brown in color.
Stir in your beans slowly. Then add your seasonings and 1/2 of the enchilada sauce and continue to cook for 5-6 minutes.
In an oven-safe casserole dish, lightly spray with olive or vegetable oil to prevent sticking. Then spread a light layer of your enchilada sauce on the bottom.
One at a time lay down one tortilla and fill it with 2 tablespoons of your mixture. Then carefully, roll into a cylinder and tuck the edge under the bottom. Repeat with the remaining tortillas and filling.
Cover your enchiladas with the remaining sauce, top with vegan cheese, and bake for 15-20 minutes until bubbly.
Remove from the oven, plate, and top with jalapenos and favorite toppings.
Ingredients
Directions
Preheat your oven to 350 degrees, and in a large pan heat your olive oil in a pan over low-medium heat.
Lightly saute your onions, peppers, and tofu until the tofu turns light brown in color.
Stir in your beans slowly. Then add your seasonings and 1/2 of the enchilada sauce and continue to cook for 5-6 minutes.
In an oven-safe casserole dish, lightly spray with olive or vegetable oil to prevent sticking. Then spread a light layer of your enchilada sauce on the bottom.
One at a time lay down one tortilla and fill it with 2 tablespoons of your mixture. Then carefully, roll into a cylinder and tuck the edge under the bottom. Repeat with the remaining tortillas and filling.
Cover your enchiladas with the remaining sauce, top with vegan cheese, and bake for 15-20 minutes until bubbly.
Remove from the oven, plate, and top with jalapenos and favorite toppings.
