The Best Vegan Enchiladas

Vegan Enchiladas are a delicious and easy weeknight recipe. Made with black beans and sweet potatoes, these meatless enchiladas are hearty, and they’ll fill you right up! They are guaranteed to become a family favorite!

What Makes These Vegan Enchiladas So Good?

The cheese! That’s it. The yummy, gooey, vegan mozzarella cheese.

Okay, so maybe it’s a little more than that. In fact, there are a ton of reasons to treat yourself to these vegan enchiladas! Here’s why I love these enchiladas, and think that you will too:

• So Hearty: Since this is a veggie-forward blog, we sub the meat out for black beans, which are high in protein, and add hearty sweet potatoes. You definitely will not hear any complaints of an empty stomach after serving up a plate of these veggie enchiladas!
• Crowd-Pleaser: I don’t know about you, but I don’t know many people (any at all?) who will turn down a cheesy, sauce-smothered plate of enchiladas. This recipe looks really elegant, but it only takes 45 minutes to make. You can impress your guest with these enchiladas, while still being able to spend time with them, instead of being in the kitchen!
• Totally Customizable: It’s no secret that decorating is one of the best parts of cooking – it’s so fun! As you can see, I had a blast organizing these pictures. Decorate your enchiladas with avocado slices, tomato, corn kernels, or whatever else your heart desires!

Notes on Ingredients

• Coconut Oil: For cooking the sweet potatoes and onion in. In case you’ve never used it before, note that you will not taste any coconut flavour in the enchiladas. You can use any oil here.
• Sweet Potato: One medium-sized potato should be enough. You can also use any kind here.
• Onion: I like to use a purple onion, sliced, but any kind works here.
• Seasoning: Combine ground black pepper, sea salt, cumin, and chili powder.
• Water: Added moisture to ensure that the potatoes don’t dry out while cooking.
• Garlic: Minced.
• Black Beans: You’ll need cooked black beans, drained (I usually used canned).
• Cheese: Vegan mozzarella shreds or cheddar shreds
• Tortillas: Use 6-8 large tortillas (see tips below for more info).
• Enchilada Sauce: I generally use store-bought because it’s quick, but if you have a homemade recipe feel free to use that. If using store-bought, make sure to read the ingredient list on the jar, because not all enchilada sauces are vegan – some contain milk.
• Garnish: Chop up some avocado, Roma tomato, and cilantro for garnish! Also consider adding vegan sour cream as a topping.

What Kinds of Tortillas to Use

My tortilla of choice is usually corn tortillas – they are what is traditionally used to make enchiladas. That said, there’s no reason that you can’t use flour tortillas, so sometimes I use those instead when I run out of corn tortillas.

Whichever of the two you have on hand will work beautifully!

How to Make Vegan Enchiladas (Step by Step)

Please scroll below for the recipe card! This is just step by step photos for illustration purposes. Preheat Oven and prepare a 13″ x 9″ casserole dish by greasing and set aside.

Sauté the Onion & Sweet Potato: In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

Add the Water: Then cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.

Stir in Seasoning: Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.

Add the Black Beans: Lower heat to medium and cook for about 3-5 minutes. Stir once more.

Construct the Enchiladas: To assemble the enchiladas, scoop the sweet potato and black bean mixture evenly amongst the tortillas. To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.

Add Sauce: Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.

Bake and Serve: Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes. Garnish with chopped tomatoes, avocados, enchilada sauce, and green onions, and serve immediately.

Tips for Success

Before you get started, I have a couple of tips and tricks on enchilada-making that will make your life in the kitchen so much easier:

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.

Serving Suggestions

Vegan enchiladas are so filling that we don’t generally need any sides to supplement them! That said, there is a seemingly endless amount of toppings that can be added to the dish itself. Some of our favorite things to include are: extra cheese, slices of avocado, diced or sliced tomato, and vegan sour cream .

If you feel that you need a little something extra on the side, a simple pot of rice ( or cauliflower rice ) or a small green salad could be a good idea. I would steer clear of beans, though, since you’ve already got them in your enchiladas!

How to Store and Reheat Leftovers

I use a casserole dish with a fitted top that turns it into an easy-to-store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Be sure to transfer all the sauce too.

You can reheat these vegan enchiladas by preheating the oven to 350 degrees and cooking until warmed through, or you can use the microwave.

Can I Freeze These?

Unfortunately, I don’t recommend freezing these. They’re best when fresh, or within a couple days of when you made them. Freezing can make the vegetables and tortillas soggy upon reheating.

Ingredients

Sweet Potato and Black Bean Enchiladas

• 2 tablespoons coconut oil
• 1 medium sweet potato , peeled and diced
• ½ large purple onion , sliced or diced
• ½ teaspoon ground black pepper
• ½ teaspoon sea salt
• 2 tablespoons water
• 3 cloves garlic , minced
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ¾ to 1 cup cooked black beans , drained
• 1 ¾ cups vegan mozzarella shreds
• 6 to 8 to tortillas
• 2 cups enchilada sauce
• ¼ avocado , chopped for garnish
• 1 small roma tomato , chopped for garnish
• cilantro , for garnish
• vegan sour cream , for garnish

Instructions

Sweet Potato and Black Bean Enchiladas

• Preheat oven to 350°F/180°C. Prepare a 13" x 9" casserole dish by greasing and set aside.
• In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
• Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
• Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
• Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
• To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
• Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
• Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
• Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.

Notes

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
• HOW TO STORE : I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don’t recommend freezing these. You can reheat them by preheating the oven to 350 degrees and reheating slightly, or in the microwave.

More Vegan Dinner Ideas

Ready to try out some more simple yet divine vegan dinner recipes? If so, I’ve got a few suggestions:

• Mexican Street Corn Burrito Bowls
• Fajita Bowls
• Fried Rice with Quinoa
• Red Lentil Curry
• Baked Vegan Mac and Cheese
• 30-Minute Quinoa Enchilada Skillet
• Black Bean and Sweet Potato Tacos

Vegan Enchiladas are a delicious and easy weeknight recipe. Made with black beans and sweet potatoes, these meatless enchiladas are hearty, and they’ll fill you right up! They are guaranteed to become a family favorite!

What Makes These Vegan Enchiladas So Good?

The cheese! That’s it. The yummy, gooey, vegan mozzarella cheese.

Okay, so maybe it’s a little more than that. In fact, there are a ton of reasons to treat yourself to these vegan enchiladas! Here’s why I love these enchiladas, and think that you will too:

• So Hearty: Since this is a veggie-forward blog, we sub the meat out for black beans, which are high in protein, and add hearty sweet potatoes. You definitely will not hear any complaints of an empty stomach after serving up a plate of these veggie enchiladas!
• Crowd-Pleaser: I don’t know about you, but I don’t know many people (any at all?) who will turn down a cheesy, sauce-smothered plate of enchiladas. This recipe looks really elegant, but it only takes 45 minutes to make. You can impress your guest with these enchiladas, while still being able to spend time with them, instead of being in the kitchen!
• Totally Customizable: It’s no secret that decorating is one of the best parts of cooking – it’s so fun! As you can see, I had a blast organizing these pictures. Decorate your enchiladas with avocado slices, tomato, corn kernels, or whatever else your heart desires!

Notes on Ingredients

• Coconut Oil: For cooking the sweet potatoes and onion in. In case you’ve never used it before, note that you will not taste any coconut flavour in the enchiladas. You can use any oil here.
• Sweet Potato: One medium-sized potato should be enough. You can also use any kind here.
• Onion: I like to use a purple onion, sliced, but any kind works here.
• Seasoning: Combine ground black pepper, sea salt, cumin, and chili powder.
• Water: Added moisture to ensure that the potatoes don’t dry out while cooking.
• Garlic: Minced.
• Black Beans: You’ll need cooked black beans, drained (I usually used canned).
• Cheese: Vegan mozzarella shreds or cheddar shreds
• Tortillas: Use 6-8 large tortillas (see tips below for more info).
• Enchilada Sauce: I generally use store-bought because it’s quick, but if you have a homemade recipe feel free to use that. If using store-bought, make sure to read the ingredient list on the jar, because not all enchilada sauces are vegan – some contain milk.
• Garnish: Chop up some avocado, Roma tomato, and cilantro for garnish! Also consider adding vegan sour cream as a topping.

What Kinds of Tortillas to Use

My tortilla of choice is usually corn tortillas – they are what is traditionally used to make enchiladas. That said, there’s no reason that you can’t use flour tortillas, so sometimes I use those instead when I run out of corn tortillas.

Whichever of the two you have on hand will work beautifully!

How to Make Vegan Enchiladas (Step by Step)

Please scroll below for the recipe card! This is just step by step photos for illustration purposes. Preheat Oven and prepare a 13″ x 9″ casserole dish by greasing and set aside.

Sauté the Onion & Sweet Potato: In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

Add the Water: Then cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.

Stir in Seasoning: Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.

Add the Black Beans: Lower heat to medium and cook for about 3-5 minutes. Stir once more.

Construct the Enchiladas: To assemble the enchiladas, scoop the sweet potato and black bean mixture evenly amongst the tortillas. To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.

Add Sauce: Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.

Bake and Serve: Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes. Garnish with chopped tomatoes, avocados, enchilada sauce, and green onions, and serve immediately.

Tips for Success

Before you get started, I have a couple of tips and tricks on enchilada-making that will make your life in the kitchen so much easier:

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.

Serving Suggestions

Vegan enchiladas are so filling that we don’t generally need any sides to supplement them! That said, there is a seemingly endless amount of toppings that can be added to the dish itself. Some of our favorite things to include are: extra cheese, slices of avocado, diced or sliced tomato, and vegan sour cream .

If you feel that you need a little something extra on the side, a simple pot of rice ( or cauliflower rice ) or a small green salad could be a good idea. I would steer clear of beans, though, since you’ve already got them in your enchiladas!

How to Store and Reheat Leftovers

I use a casserole dish with a fitted top that turns it into an easy-to-store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Be sure to transfer all the sauce too.

You can reheat these vegan enchiladas by preheating the oven to 350 degrees and cooking until warmed through, or you can use the microwave.

Can I Freeze These?

Unfortunately, I don’t recommend freezing these. They’re best when fresh, or within a couple days of when you made them. Freezing can make the vegetables and tortillas soggy upon reheating.

Ingredients

Sweet Potato and Black Bean Enchiladas

• 2 tablespoons coconut oil
• 1 medium sweet potato , peeled and diced
• ½ large purple onion , sliced or diced
• ½ teaspoon ground black pepper
• ½ teaspoon sea salt
• 2 tablespoons water
• 3 cloves garlic , minced
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ¾ to 1 cup cooked black beans , drained
• 1 ¾ cups vegan mozzarella shreds
• 6 to 8 to tortillas
• 2 cups enchilada sauce
• ¼ avocado , chopped for garnish
• 1 small roma tomato , chopped for garnish
• cilantro , for garnish
• vegan sour cream , for garnish

Instructions

Sweet Potato and Black Bean Enchiladas

• Preheat oven to 350°F/180°C. Prepare a 13" x 9" casserole dish by greasing and set aside.
• In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
• Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
• Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
• Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
• To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
• Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
• Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
• Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.

Notes

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
• HOW TO STORE : I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don’t recommend freezing these. You can reheat them by preheating the oven to 350 degrees and reheating slightly, or in the microwave.

More Vegan Dinner Ideas

Ready to try out some more simple yet divine vegan dinner recipes? If so, I’ve got a few suggestions:

• Mexican Street Corn Burrito Bowls
• Fajita Bowls
• Fried Rice with Quinoa
• Red Lentil Curry
• Baked Vegan Mac and Cheese
• 30-Minute Quinoa Enchilada Skillet
• Black Bean and Sweet Potato Tacos

Vegan Enchiladas are a delicious and easy weeknight recipe. Made with black beans and sweet potatoes, these meatless enchiladas are hearty, and they’ll fill you right up! They are guaranteed to become a family favorite!

What Makes These Vegan Enchiladas So Good?

The cheese! That’s it. The yummy, gooey, vegan mozzarella cheese.

Okay, so maybe it’s a little more than that. In fact, there are a ton of reasons to treat yourself to these vegan enchiladas! Here’s why I love these enchiladas, and think that you will too:

• So Hearty: Since this is a veggie-forward blog, we sub the meat out for black beans, which are high in protein, and add hearty sweet potatoes. You definitely will not hear any complaints of an empty stomach after serving up a plate of these veggie enchiladas!
• Crowd-Pleaser: I don’t know about you, but I don’t know many people (any at all?) who will turn down a cheesy, sauce-smothered plate of enchiladas. This recipe looks really elegant, but it only takes 45 minutes to make. You can impress your guest with these enchiladas, while still being able to spend time with them, instead of being in the kitchen!
• Totally Customizable: It’s no secret that decorating is one of the best parts of cooking – it’s so fun! As you can see, I had a blast organizing these pictures. Decorate your enchiladas with avocado slices, tomato, corn kernels, or whatever else your heart desires!

Notes on Ingredients

• Coconut Oil: For cooking the sweet potatoes and onion in. In case you’ve never used it before, note that you will not taste any coconut flavour in the enchiladas. You can use any oil here.
• Sweet Potato: One medium-sized potato should be enough. You can also use any kind here.
• Onion: I like to use a purple onion, sliced, but any kind works here.
• Seasoning: Combine ground black pepper, sea salt, cumin, and chili powder.
• Water: Added moisture to ensure that the potatoes don’t dry out while cooking.
• Garlic: Minced.
• Black Beans: You’ll need cooked black beans, drained (I usually used canned).
• Cheese: Vegan mozzarella shreds or cheddar shreds
• Tortillas: Use 6-8 large tortillas (see tips below for more info).
• Enchilada Sauce: I generally use store-bought because it’s quick, but if you have a homemade recipe feel free to use that. If using store-bought, make sure to read the ingredient list on the jar, because not all enchilada sauces are vegan – some contain milk.
• Garnish: Chop up some avocado, Roma tomato, and cilantro for garnish! Also consider adding vegan sour cream as a topping.

What Kinds of Tortillas to Use

My tortilla of choice is usually corn tortillas – they are what is traditionally used to make enchiladas. That said, there’s no reason that you can’t use flour tortillas, so sometimes I use those instead when I run out of corn tortillas.

Whichever of the two you have on hand will work beautifully!

How to Make Vegan Enchiladas (Step by Step)

Please scroll below for the recipe card! This is just step by step photos for illustration purposes. Preheat Oven and prepare a 13″ x 9″ casserole dish by greasing and set aside.

Sauté the Onion & Sweet Potato: In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

Add the Water: Then cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.

Stir in Seasoning: Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.

Add the Black Beans: Lower heat to medium and cook for about 3-5 minutes. Stir once more.

Construct the Enchiladas: To assemble the enchiladas, scoop the sweet potato and black bean mixture evenly amongst the tortillas. To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.

Add Sauce: Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.

Bake and Serve: Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes. Garnish with chopped tomatoes, avocados, enchilada sauce, and green onions, and serve immediately.

Tips for Success

Before you get started, I have a couple of tips and tricks on enchilada-making that will make your life in the kitchen so much easier:

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.

Serving Suggestions

Vegan enchiladas are so filling that we don’t generally need any sides to supplement them! That said, there is a seemingly endless amount of toppings that can be added to the dish itself. Some of our favorite things to include are: extra cheese, slices of avocado, diced or sliced tomato, and vegan sour cream .

If you feel that you need a little something extra on the side, a simple pot of rice ( or cauliflower rice ) or a small green salad could be a good idea. I would steer clear of beans, though, since you’ve already got them in your enchiladas!

How to Store and Reheat Leftovers

I use a casserole dish with a fitted top that turns it into an easy-to-store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Be sure to transfer all the sauce too.

You can reheat these vegan enchiladas by preheating the oven to 350 degrees and cooking until warmed through, or you can use the microwave.

Can I Freeze These?

Unfortunately, I don’t recommend freezing these. They’re best when fresh, or within a couple days of when you made them. Freezing can make the vegetables and tortillas soggy upon reheating.

Ingredients

Sweet Potato and Black Bean Enchiladas

• 2 tablespoons coconut oil
• 1 medium sweet potato , peeled and diced
• ½ large purple onion , sliced or diced
• ½ teaspoon ground black pepper
• ½ teaspoon sea salt
• 2 tablespoons water
• 3 cloves garlic , minced
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ¾ to 1 cup cooked black beans , drained
• 1 ¾ cups vegan mozzarella shreds
• 6 to 8 to tortillas
• 2 cups enchilada sauce
• ¼ avocado , chopped for garnish
• 1 small roma tomato , chopped for garnish
• cilantro , for garnish
• vegan sour cream , for garnish

Instructions

Sweet Potato and Black Bean Enchiladas

• Preheat oven to 350°F/180°C. Prepare a 13" x 9" casserole dish by greasing and set aside.
• In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
• Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
• Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
• Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
• To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
• Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
• Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
• Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.

Notes

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
• HOW TO STORE : I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don’t recommend freezing these. You can reheat them by preheating the oven to 350 degrees and reheating slightly, or in the microwave.

More Vegan Dinner Ideas

Ready to try out some more simple yet divine vegan dinner recipes? If so, I’ve got a few suggestions:

• Mexican Street Corn Burrito Bowls
• Fajita Bowls
• Fried Rice with Quinoa
• Red Lentil Curry
• Baked Vegan Mac and Cheese
• 30-Minute Quinoa Enchilada Skillet
• Black Bean and Sweet Potato Tacos

Easy Vegan Enchiladas Recipe

Ingredients

Sweet Potato and Black Bean Enchiladas

• 2 tablespoons coconut oil
• 1 medium sweet potato peeled and diced
• ½ large purple onion sliced or diced
• ½ teaspoon ground black pepper
• ½ teaspoon sea salt
• 2 tablespoons water
• 3 cloves garlic minced
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ¾ to 1 cup cooked black beans drained
• 1 ¾ cups vegan mozzarella shreds
• 6 to 8 to tortillas
• 2 cups enchilada sauce
• ¼ avocado chopped for garnish
• 1 small roma tomato chopped for garnish
• cilantro for garnish
• vegan sour cream for garnish

Instructions

Sweet Potato and Black Bean Enchiladas

• Preheat oven to 350°F/180°C. Prepare a 13" x 9" casserole dish by greasing and set aside.
• In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
• Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
• Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
• Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
• To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
• Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
• Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
• Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.

Video

Notes

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. :)
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
• HOW TO STORE : I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don’t recommend freezing these. You can reheat them by preheating the oven to 350 degrees and reheating slightly, or in the microwave.

Nutrition

Easy Vegan Enchiladas Recipe https://jessicainthekitchen.com/sweet-potato-and-black-bean-enchiladas-recipe/ July 2, 2021

This Vegan Lasagna Recipe is the absolute best pasta dinner you’ve ever had. It’s such an ultimate cheesy comfort food dish that’s perfect for both the holidays and regular weeknights!

What Makes this Vegan Lasagna the Best?

I have been craving cheesy, sauce-filled comfort food lately, so I decided to make a Vegan Lasagna.

Don’t tell me you need me to convince you to make lasagna? Just kidding. I get that there are a lot of famous lasagna recipes out there, and the word ‘vegan’ might throw you off a little. However, trust me when I tell you that this lasagna is just as cheesy, saucy, and delicious as any other traditional lasagna recipe.

Here are a couple more reasons that this vegan lasagna stands out:

• It’s the Ultimate Comfort Food: If you’re having a bad day, there’s no way this vegan lasagna won’t turn it around for you. There’s just something about melty, gooey cheese and the aromatic nature of tomato sauce that brings smiles to faces! But, with this lasagna, you get the comfort you need with extra veggies mixed in (like eggplant). Don’t feel guilty about indulging a little!
• It’s Quick: You can have this lasagna on the table, warm from the oven, in just an hour! There are, of course, quicker dinner recipes out there, but for a filling, hearty, Italian-style meal, an hour isn’t too bad. And it’s doable on a weeknight, which is always a plus! Because, let’s be real, that’s when we need comfort food the most.
• It’s Great for Meal Prep: This vegan lasagna serves 9, so we almost always have leftovers, unless we have guests. Leftovers means delicious, easy workday/weekday lunches, and I’m all about that!

Notes on Ingredients

Time to talk key lasagna ingredients! Everything here is pretty standard, and should look similar to a traditional lasagna recipe, but there are a couple of switch-ups:

• Noodles: Obviously you’ll need some lasagna noodles for layering! (See tips section below for a quick note on this.) You can get no boil, standard, gluten free or even freshly made.
• Olive Oil: For sautéing the onion and eggplant cubes.
• Onion: I used a white onion for this lasagna, diced.
• Garlic: For extra flavor, minced.
• Eggplant: You’ll need to evenly cut and cube it before starting.
• Seasoning: Add a little sea salt, and a little ground black pepper.
• Vegan Meat Alternative Crumbles: I used Beyond Meat crumbles for this recipe.
• Tomato Sauce: You can use whatever brand of marinara sauce that you like.
• Vegan Ricotta: I made my own vegan ricotta, and if you want to I 100% recommend this one , but definitely buy some if you can because it’s quick and easy, and it tastes great.
• Shredded Vegan Mozzarella: I recommend Nurishh Mozzarella Style Shreds, Miyokos vegan mozzarella, Follow Your Heart or Daiya shreds.
• Basil: Optional. (This is for a garnish.)

How to Make Vegan Lasagna

I’ll make this quick, because I need you to get to getting to your kitchen to make this vegan lasagna. Lasagna tends to be a labor of love, but one that’s always worth it. This is what you’ll need to do to get it to the table:

Preheat Oven to 350 Degrees F and Cook the Noodles .

Sauté the Eggplant: While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.

Cook the Vegan Meat: Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.

Begin Building the Lasagna: In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.

Continue Building: Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta. Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.

Bake: Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!

Tips for Success

If you’ve made it this far without your mouth watering, consider me impressed, because I haven’t!

But, anyway, back to our discussion of vegan lasagna, with some tips that you can implement to make this dinner even easier:

• Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
• Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
• Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.

Serving Suggestions

Lasagna is a pretty filling dinner, but side dishes are still relevant here if you want them to be! These are a couple of things that I like to serve alongside my vegan lasagna:

• Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
• Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
• Salad: Salad goes with anything, and lasagna is no exception!

How to Store and Reheat Leftovers

You’ll want to store leftovers in an airtight container, and then eat them within 4-5 days. (No issues there, am I right?) To reheat, preheat the oven to 350 degrees F, and then bake until the lasagna is bubbly and warmed through – add extra cheese if necessary! (Pro Tip: It’s always necessary!)

Can I Freeze This?

Definitely. This lasagna can be stored in an airtight container in the freezer for up to a month. I like to store individual servings for easy lunches and dinners – I just have to let them thaw overnight in the fridge, and then reheat and enjoy!

Ingredients

• 16 lasagna sheets
• 1 ½ tablespoon olive oil
• 1 medium sized white onion , diced
• 5 cloves garlic , minced
• 1 large eggplant , 14 ounces, evenly cut and cubed
• ¾ teaspoon sea salt
• ½ teaspoon ground black pepper
• 9-12 ounces vegan meat alternative crumbles , I used Beyond Meat crumbles for this
• 42 ounces jar or can of tomato sauce , (you can grab a 28 ounce and a 14 ounce jar)
• 2 cups vegan ricotta cheese
• 3 cups shredded vegan mozzarella
• basil for garnish , optional

Instructions

• Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don’t stick together.
• Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
• While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
• Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
• In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
• Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
• Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
• Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!

Notes

• Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
• Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
• Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.

Serving Suggestions

• Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
• Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
• Salad: Salad goes with anything, and lasagna is no exception! I recommend making a small green salad to go with your lasagna.

How to Store and Reheat Leftovers

Can I Freeze This?

More Vegan Dinner Ideas

Looking for more quick and easy dinner recipes? If so, I’ve got a few for you to try:

• Vegan Teriyaki Meatballs
• Quinoa Burgers
• Sweet and Sour Cauliflower Wings
• Vegan Chili
• Vegan Burritos