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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!
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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