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“Cheesy” Vegan Enchiladas

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overhead image of vegan enchiladas in a baking dish

Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!

close-up image of vegan enchiladas in a baking dish

What You’ll Need To Make Vegan Enchiladas

Tomato Paste – The key to a rich and creamy enchilada sauce is tomato paste. The concentrated flavor in tomato paste gives our sauce an extra tangy and intense taste.

Vegetable Broth – Most homemade enchilada sauces are made with chicken broth, but to keep ours plant-based, we use vegetable broth instead. Vegetable broth contributes an additional hint of flavor to this already super flavorful recipe. If you don’t have vegetable broth, you can use two cups of water in its place.

Mushrooms – Finely chopped mushrooms provide our vegan enchiladas with a “meaty” texture! I personally love mushrooms, and add them to many of my vegan recipes. They’re a healthy, delicious, and versatile source of plant-based protein. However, if you don’t enjoy mushrooms, you can use 1/2 cup of cooked lentils instead.

Black Beans – Our other source of protein is a can of drained and rinsed black beans! They, similar to mushrooms, give this meatless dinner recipe a heartier texture.

Tortillas – Feel free to use any tortillas you’d like! Corn tortillas or flour tortillas are the standard, but grain-free tortillas taste delicious as well. Though regardless of the type of tortillas you use, make sure they’re no larger than 8-inches. This way, once rolled they’ll fit perfectly in a 9×13-inch baking dish.

Vegan Cashew Queso – The secret ingredient to our “cheesy” vegan enchiladas is half a cup of my vegan cashew queso! It’s super quick and easy to take, coming together in under 10 minutes. While highly recommended, you can make this recipe without the vegan queso if you’d prefer.

overhead image of vegan enchiladas in a baking dish with cilantro and limes on the side

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For gluten-free enchiladas, use corn tortillas instead of flour tortillas. Also, be sure the corn starch you’re using in the enchilada sauce is also gluten-free.

Make it Paleo: These vegan enchiladas are very easily made paleo as well! To do this, replace the corn starch with arrowroot starch and black beans with diced, then roasted sweet potatoes. Also, use your favorite paleo tortillas, such as Siete Almond Flour Tortillas for rolling your enchiladas.

Add Cheese: If not vegan or dairy-free, finish this dinner recipe off with a sprinkling of your favorite shredded cheese right before baking!

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“Cheesy” Vegan Enchiladas

Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!
Print Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients

For the enchilada sauce:

  • 3 tablespoons olive oil
  • 2 tablespoons corn starch
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon apple cider vinegar
  • 6 ounces tomato paste
  • 2 cups vegetable broth

For the filling:

  • 1 tablespoon olive oil
  • 4 ounces (1/2 cup) mushrooms, finely chopped
  • 1 bell pepper, finely chopped
  • 1/2 yellow onion, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt

For the enchiladas:

  • 8 8-inch tortillas
  • 1/2 cup vegan cashew queso, optional

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Make the enchilada sauce by whisking together olive oil and corn starch in a large skillet over medium heat, until starch has fully dissolved.
  • Add in the chili powder, cumin, salt, onion powder, and garlic powder, cook for 2 minutes.
  • Pour in apple cider vinegar, tomato paste, and vegetable broth, then reduce heat to low and simmer for 5 minutes or until sauce has thickened.
  • Prepare the filling by heating olive oil in a separate large skillet over medium heat. Add in mushrooms, bell pepper, and yellow onion, cook for 3-5 minutes or until veggies are tender.
  • Add in black beans, garlic powder, cumin, paprika, salt, and ½ cup of enchilada sauce you made earlier. Stir and cook for 2 minutes, then remove from heat.
  • Roll enchiladas by placing ¼ cup of filling mixture in the center of each tortilla, ten rolling tortilla around filling to seal. Repeat this process until all 8 tortillas are stuffed and rolled.
  • Spoon half homemade enchilada sauce into the bottom of a large baking dish. Then, place all 8 enchiladas on top of sauce with the seam side facing down.
  • Top with remaining enchilada sauce, then vegan cashew cheese if using. Bake for 20-25 minutes or until bubbly.

Nutrition

Calories: 300kcal

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30 Minutes or Less

Creamy Mushroom Pasta (Vegan and Gluten-Free!)

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mushroom pasta on a plate

The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!

overhead image of mushroom pasta on a plate with fresh sage on the side

What You’ll Need To Make Creamy Mushroom Pasta

Pasta – All pasta shapes and sizes are welcome here. I used my all-time favorite Jovial Brown Rice Gluten-Free Tagliatelle, but really any pasta will work. Spaghetti, penne, bow-ties, etc – anything and everything will taste delicious! And for a grain-free option, you can swap the pasta for zucchini noodles.

Butter – I used Myoko’s Cultured Vegan Butter in my mushroom pasta, but you can use any type of butter you’d like. Though if you’re like me and looking to keep this dinner recipe vegan or dairy-free, I highly recommend the Myoko’s butter. It’s made from simple, good-for-you ingredients, and tastes just like the real thing!

Mushrooms – I’m starting to feel like a broken record here, but again, any and all mushrooms will taste great in this dish! I picked up a mushroom variety pack from my local grocery store to keep things exciting.

Garlic – All my fellow garlic fiends, go ahead and add a few extra cloves! I love how well the garlic shines through in this super simple meal. It adds this savory, salty bite that’s seriously so good.

Shallot – Either a shallot or half of a small yellow onion will work. Whichever option you take, be sure to finely chop it before cooking. If left too large, it could get in the way of the carefully curated textures in this dish.

mushroom pasta being lifted off a plate with a fork

Tips and Tricks

  • Don’t forget to reserve pasta water! Pasta water has the perfect amount of starch in it, which will help to thicken the sauce. If forgotten, you can use either regular water or vegetable broth in its place, but risk a thin sauce that won’t lock in as much flavor.
  • Get started on the mushrooms as soon as the pasta starts cooking. The pasta will take anywhere from 7 to 12 minutes to cook, which is exactly the amount of time you’ll need to make the sauce. Therefore, time everything perfectly by having both components going at the same time!
  • This mushroom pasta is best served immediately after cooking! However, if you ever need to reheat pasta, add a little bit of broth or water to freshen it up. I recommend reheating this mushroom pasta over the stove with 1/4-1/2 cup of vegetable broth, stirring frequently until warm throughout!
overhead image of mushroom pasta on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Take my vegan option and use vegan butter instead of regular butter.

Make it Gluten-Free: For gluten-free mushroom pasta, simply use your favorite gluten-free pasta.

Paleo/Grain-Free Option: Make this a paleo pasta recipe by substituting the regular pasta with zucchini noodles, and the butter for olive oil, avocado oil, or ghee!

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Creamy Mushroom Pasta (Vegan and Gluten-Free!)

The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 pound pasta, uncooked
  • 4 tablespoons butter, separated (I used vegan butter)
  • 7 ounces mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1 shallot, finely chopped

Instructions

  • Cook pasta in a large pot of salted boiling water until al dente.
  • While pasta cooks, melt two tablespoons butter in a large skillet over medium heat. Add mushrooms to skillet and cook until mushrooms are tender, about 5 minutes.
  • Sprinkle mushroom with salt and pepper, then add in garlic and shallots. Cook for about 2 minutes or until very fragrant.
  • Reserve 1 cup of pasta water, then drain pasta and transfer to the skillet. Add in remaining 2 tablespoons of butter and about ½ cup of that reserved pasta water.
  • Reduce heat to low, and simmer until a nice sauce forms and coats the pasta. Continue adding remaining reserved pasta water if pasta begins to dry out. Remove from heat and serve immediately.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Quick and Easy Kale Caesar Salad

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dressing being poured over kale caesar salad

This kale caesar salad is bursting with fresh flavor! It’s hearty and super satisfying, but won’t leave you feeling weighed down. Fuel up on this healthy and delicious restaurant-quality salad for lunch or dinner!

caesar dressing being poured over a kale caesar salad

What You’ll Need

Kale – Duh! It wouldn’t be a kale caesar salad without it. There’s a pretty large variety of kale out there, and really any kind will work in this recipe. I used curly kale, but dino kale tastes just as good. To prepare your kale for this dish, start by removing the thickest part of the stem located at the base of each leaf. Once that’s gone, lay all kale leaves down on a cutting board horizontally and run your knife through them. Keep your cuts about 1 to 2-inches apart, anything bigger may become difficult to chew!

Romaine – Crunchy romaine adds the perfect, fresh bite to this healthy salad recipe! Since romaine is made up of mostly water, it’s softer and easier to chew than fibrous kale. I experimented with both a romaine and non-romaine version of this recipe, and adding in romaine is definitely the way to go! However, if you don’t have any romaine lettuce on-hand, feel free to make this salad without it.

Croutons – This kale caesar salad is allllll about a good crunch. We stop at literally nothing to add as much crunch to it as possible. Personally, I don’t think any caesar salad is complete without at least a few croutons – they’re arguably the best part! You can use store-bought croutons, but I included a note below this recipe on how to make your own homemade croutons. It’s actually super quick, easy, and that much more delicious.

Anchovy Filets – Guys, I don’t wanna hear it! Anchovies have such a bed rep, but they actually work wonders in many recipes. Also, if you think you “hate” anchovies, but enjoy caesar salads on a regular basis, then think again! Most caesar dressings contain some form of anchovies, or at least all the really good ones do. And don’t worry, 3-4 anchovy filets won’t make our dressing taste at all fishy. They simply add a delicious, briny touch that’s truly unmatched! Therefore, don’t make this recipe without them.

kale caesar salad being lifted out of a serving bowl

Add Protein

Turn this easy salad recipe into a complete meal by topping it with cooked chicken, shrimp, salmon, or some crispy chickpeas!

What Makes This Kale Caesar Salad So Healthy?

Kale is one of the most nutrient-dense foods on the planet! I mean, it’s a literal superfood, so it’s full of:

  • Vitamin A – strengthens immune system.
  • Vitamin K – necessary to prevent blood clotting.
  • Folate – great for brain development.
  • Potassium – aids nerve and muscle function.
  • Vitamin C – prevents chronic diseases.
  • Calcium – builds strong bones.
  • Zinc – strengthens immune system and metabolism.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: Use gluten-free croutons instead!

Make it Dairy-Free: Either omit the parmesan cheese, or use nutritional yeast or your favorite non-dairy parmesan cheese in its place.

Vegan Option: Make this a vegan kale caesar salad by replacing the parmesan cheese with nutritional yeast, the mayonnaise with vegan mayonnaise, and the anchovy filets with a teaspoon of capers.

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Kale Caesar Salad

This kale caesar salad is bursting with fresh flavor! It’s hearty and super satisfying, but won’t leave you feeling weighed down. Fuel up on this healthy and delicious restaurant-quality salad for lunch or dinner!
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

For the salad:

  • 1 bunch kale, stems removed and chopped
  • 4 cups romaine, chopped
  • 1 cup croutons, see Notes for homemade croutons
  • 1/4 cup parmesan cheese shreds, optional

For the dressing:

  • 1/2 cup mayonnaise
  • 3-4 anchovy filets
  • 2 garlic cloves, peeled
  • 1/2 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt

Instructions

  • Add all salad ingredients to a large bowl.
  • Add all dressing ingredients to a blender or food processor and blend until smooth and combined.
  • Drizzle dressing over salad, toss to coat, then serve.

Notes

  • Homemade Croutons: Slice thick, crusty bread (such as French bread) into 1-inch cubes. Place cubed bread on a baking sheet and drizzle with about a tablespoon of olive oil, and a sprinkle of salt and black pepper. Bake croutons at 350° Fahrenheit for about 15 minutes or until golden brown and crispy.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Roasted Beet Hummus

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    close-up image of beet hummus in a bowl.

    A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.

    overhead image of roasted beet hummus in a bowl with crackers on the side

    I had the BEST roasted beet hummus a few weeks ago while visiting Salt Lake City, Utah. It was perfectly smooth, tangy, and all-around delicious. We ordered it as an appetizer ahead of our meal, but I quickly (…like ate the whole bowl in under a minute) filled up on it. So as I was sitting there, belly fuller than full on the most incredible beet hummus, I took out my phone and made a note to recreate that out-of-this-world appetizer recipe as soon as I got home!

    Fast forward a few days, I’m home and stocked up on everything I’ll need for this recipe. Roasted beets, cans upon cans of chickpeas, tahini, olive oil, plenty of garlic, lemons, and of course salt. I quickly began experimenting and I can’t lie, it took a few tries, but I eventually achieved that same flawless, stunningly pink beet hummus as I had in SLC!

    What You’ll Need

    Roasted Beets – Use as many or as few roasted beets in this recipe as you’d like! I bought pre-roasted beets to save myself a bit of time, but you can definitely roast the beets yourself instead. For instructions on how to cook beets, check out this post I wrote for 40 Aprons.

    Chickpeas – Chickpeas are the base to every single hummus recipe out there! They’re high in protein, and blend up super smooth, creamy, and delicious. You can of course cook your own chickpeas for this recipe, but I almost always opt for the pre-cooked canned chickpeas in my recipes. They’re easier, just as good, and will save you a bunch of time. Regardless of what kind of chickpeas you’re using for this recipe (canned or homemade), be sure to drain and rinse them well ahead of placing them in a food processor or blender.

    Tahini – Here’s another ingredient you’ll find in all hummus recipes. Tahini is ground sesame seeds, it has a nutty flavor with a slightly bitter finish. This nut-free spread is delicious on its own, slathered on toast, and of course, in this easy beet hummus recipe.

    roasted beet hummus being scooped out of a bowl with a cracker

    Top Tips

    • Use either a food processor or high-speed blender to blend all ingredients together! I’ve tested both appliances for this recipe, and they honestly both work great. The food processor achieved an ever-so-slightly smoother beet hummus, but the difference was negligible.
    • Homemade hummus can be stored in an airtight container in the fridge for up to 4 days. Yes, the store-bought kind lasts longer, but doesn’t even come close in flavor and freshness to this homemade recipe!
    • Serve this easy snack or appetizer however you’d like! I went with gluten-free crackers, but pita bread, or even a sliced baguette would pair beautifully with this recipe. Also, for an even healthier option, serve your beet hummus with fresh cut veggies such as cucumber, carrots, and bell peppers!

    This Roasted Beet Hummus Is…

    • Plant-Based
    • Vegan
    • Gluten-Free
    • Nut-Free
    • Super Healthy
    • & Delicious!
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    Roasted Beet Hummus

    A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.
    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 servings

    Ingredients

    • 1-2 roasted beets
    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1/3 cup tahini
    • 1/3 cup olive oil
    • 1-2 garlic cloves
    • juice and zest from 1/2 lemon
    • 1/2 teaspoon salt, plus more to taste

    Instructions

    • Add all ingredients to a blender or food processor and blend until completely smooth.

    Video

    Notes

  • This roasted beet hummus would also make a great addition to my vegan charcuterie board!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Easy Breakfast Tacos (Freezer Friendly!)

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    breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

    One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.

    breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

    What You’ll Need

    Tortillas – Either corn or flour tortillas will work for these breakfast tacos! I actually used Siete’s grain-free tortillas to keep my tacos a little lighter and healthier. Whatever tortillas you use, be sure to heat them up slightly in your pan to make them pliable and crispy around the edges.

    Chorizo – The two most common types of chorizo are semi-cooked chorizo and dried chorizo. For this recipe, we’re looking for either semi-cooked chorizo or fresh chorizo. While uncommon, fresh chorizo works best in this recipe, so if you can find it definitely use it! Though I used semi-cooked chorizo and my breakfast tacos still turned out perfect. For semi-cooked, chop the chorizo into half or quarter moons then quickly cook in a hot skillet. For fresh chorizo, remove the meat from its casing and cook in a hot skillet until completely cooked through, crumbling the sausage as it cooks.

    Eggs – They wouldn’t be breakfast tacos without some scrambled eggs! Luckily, scrambled eggs are super easy to throw together. Use as many or as few eggs as you’d like, I sometimes add a couple more into my scramble for extra protein.

    Refried Beans – Either canned or homemade refried beans will taste delicious in this easy breakfast recipe. For homemade, I recommend this recipe, and for store bought, I prefer the Amy’s Organic Refried Beans.

    Adjust This Recipe To Your Dietary Needs

    • Make it Vegan: Making vegan breakfast tacos is surprisingly easy with a few simple swaps. Cook up some scrambled tofu and double up on refried beans to make up for the lack of chorizo. The end result will be a delicious vegan breakfast with plenty of protein!
    • Make it Paleo: Use Siete Almond Flour Tortillas in place of regular tortillas to turn this into a paleo meal.
    • Make it Whole30: Ditch the tortillas and wrap these breakfast tacos in butter lettuce leaves instead! Also, make sure your refried beans and chorizo are Whole30 compliant. If you can’t find Whole30 compliant chorizo, use Whole30 compliant bacon instead.

    How to Freeze Breakfast Tacos

    1. Wrap tortilla completely around filling, then wrap each individual taco in aluminum foil.
    2. Store in the freezer for up to 1 month.
    3. To reheat, place tacos still in foil in the oven at 350° Fahrenheit for 15-20 minutes or until heated through.
    breakfast tacos being listed off of a plate
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    Easy Breakfast Tacos (Freezer Friendly)

    One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 servings

    Ingredients

    • 8 small corn or flour tortillas
    • 4 ounces chorizo sausage, removed from casing or chopped
    • 8 large eggs, whisked
    • salt and pepper, to taste
    • 1 cup refried beans
    • 2 avocados, peeled and sliced

    Optional toppings:

    • salsa
    • fresh cilantro, chopped
    • cheese
    • sour cream
    • hot sauce

    Instructions

    • Heat tortillas in a skillet over medium-low heat, one at a time, until soft and pliable then set aside.
    • Add olive oil to skillet and cook chorizo sausage until browned and cooked through, then remove and set aside.
    • Add whisked eggs to skillet, season with salt and pepper, and scramble until full cooked.
    • Warm refried beans in either the microwave or a small saucepan over low heat.
    • Assemble tacos by spooning some refried beans, then chorizo, then scrambled eggs into each tortilla. Top with sliced avocado and any other toppings you’d like.

    Nutrition

    Calories: 300kcal

    More Quick and Delicious Breakfast Recipes

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