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Vegan Enchiladas

Made from real-food ingredients and packed with nutrition, this 100% plant-based vegan enchilada recipe is a delicious way to enjoy a favorite dish. Can be made ahead and refrigerated up to 3 days or frozen up to 3 months.

  • Author: Jessie Shafer
  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour (includes cashew soaking time)
  • Yield: 6 servings (12 enchiladas) 1x


  • 1 cup raw cashews or walnuts
  • Boiling water
  • 8 oz cremini mushrooms
  • 1 15-ounce can low-sodium black beans or pinto beans, drained
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • ½ cup vegetable broth or water
  • 2 1/2 cups red enchilada sauce (purchased or Homemade Enchilada Sauce)
  • 12 small 6-inch flour tortillas*
  • 2 cups vegan queso (purchased or Homemade Vegan Queso), optional
  • Optional toppings (avocado, cilantro, green onions, black olives)


  1. Place the cashews (or walnuts) in a small bowl; pour boiling water over top and cover bowl with a small plate; set aside for 30 to 60 minutes. If also making Homemade Vegan Queso, soak another 1 cup raw cashews for the queso now, then complete the queso in Step 6.
  2. If making your own Homemade Enchilada Sauce, do that step now.
  3. Preheat the oven to 350 degrees. Drain the cashews. In a food processor, combine the drained cashews and mushrooms; pulse a few times until finely chopped. (Mixture should resemble the texture of ground meat, so don’t overprocess it into a paste/paté.) In a nonstick skillet over medium heat, add ground cashew-mushroom mixture (no need to add oil). Saute, stirring often, until mushrooms are cooked, about 5 minutes. Stir in drained beans and spices; mix until well combined. Add ½ cup broth or water; stir and heat until liquid is absorbed, 2-3 minutes.
  4. To assemble enchiladas, pour 1 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish; swirl to coat the bottom. Pour ½ cup enchilada sauce onto a plate. Place one tortilla in the sauce on the plate (to get the outside of the tortilla nice and saucy) and top tortilla with a generous ¼ cup of the cashew-mushroom mixture. Roll enchilada to enclose filling and place, seam side down, in the baking dish (arrange tortillas in 2 rows along the long side, 6 enchiladas per row). Repeat with remaining tortillas and filling, placing each tortilla on the plate of sauce while you add the filling.
  5. Pour any remaining enchilada sauce (plus any left on the plate) over the enchiladas. Bake for 15 minutes.
  6. If making Homemade Vegan Queso, complete the steps to do so now.
  7. To serve, drizzle purchased or homemade vegan queso over enchiladas, or smear 1/3 cup of queso on each plate and top with 2 enchiladas per serving and desired toppings.**


*If you’d like to make gluten-free enchiladas, use 6-inch gluten-free flour tortillas or use our recipe for cassava-flour Grain-Free Tortillas. You could use corn tortillas, if you’d like, but we do not recommend them for this recipe since they will crumble after baking, even when frying the corn tortillas.

**If you have made the Vegan Queso to go with this recipe, we like to serve it by smearing a generous amount of the queso on the plate, then top with the enchiladas. This ensures you will get some of the queso with each bite and makes for a nice presentation.


  • Serving Size: 2 enchiladas without queso
  • Calories: 417
  • Sugar: 4
  • Sodium: 627
  • Fat: 17
  • Saturated Fat: 4
  • Carbohydrates: 52
  • Fiber: 9
  • Protein: 15
  • Cholesterol: 0

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