This easy vegan enchilada recipe is made with just 7 simple ingredients in under 45 minutes! They're cheesy, spicy, dairy-free, gluten-free, meat-free, nut-free and so delicious.
If you're looking for a fast and easy vegan enchilada recipe that tastes amazing, this is it.
It's filled with vegan chorizo, vegetables, salsa, and vegan cheese, all wrapped up in a corn tortilla and then topped with more cheese.
This is a meal that the entire family will love and we know they'll be as popular as our Vegan Black Bean & Mushroom Enchiladas.
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Ingredients
Here's a list of the ingredients and substitution options for the recipe along with a visual.
- Vegan Chorizo - We crumble Upton's Vegan Chorizo into the vegetables while they're cooking. It adds a ton of flavor so you don't need to add seasonings. You can substitute this with our Healthy Vegan Taco Meat Filling or any vegan meat substitute or black beans.
- Tomatillo Salsa - We love the flavor of this salsa with the filling in these homemade enchiladas. Feel free to add your favorite salsa, red enchilada sauce, or make our Homemade Enchilada Sauce.
- Onion - You can use a white or red onion in this recipe.
- Red Bell Pepper - This adds a hint of sweetness to the spicy flavors. You can use any type of bell peppers to make this.
- Zucchini - We love the texture of zucchini in this dish. Feel free to substitute with sweet potato, mushrooms, or any vegetable that you like.
- Corn Tortillas - The flavor of the corn takes these to the next level and makes them gluten-free. Flour tortillas will work, too. It's your choice.
Step-by-Step Instructions
We've added visual cues to help you make the best vegan enchiladas ever!
- Dice the bell pepper, onion, and zucchini into small bite size pieces. Make sure that they're all the same size so they cook evenly.
2. In a large skillet over medium heat, cook the vegetables and crumbled vegan chorizo for approximately 5 minutes, or until the onions become translucent.
3. Evenly spread a couple of tablespoons of the tomatillo salsa over the baking dish. This will help prevent the enchiladas from sticking to the pan.
4. Place a corn tortilla flat in the baking dish.
5. Fill the center of the tortilla with the vegetable and meat filling and the vegan cheese.
6. Roll up the tortilla and place the seam side down in the pan.
7. Follow steps 5 and 6 with the remaining tortillas and filling until the pan is full. If you have large tortillas, place them lengthwise in the pan.
8. Evenly pour the salsa over the top of the enchiladas.
9. With the back of a spoon, evenly spread the sauce over the tortillas.
10. Evenly sprinkle the shredded vegan cheese over the top of the enchiladas, cover with foil, preheat the oven to 400°F and bake for 20 minutes. After 20 minutes take the foil off and bake for another 15 to 20 minutes.
11. The enchiladas are ready when the cheese is melted and gooey.
Recipe FAQs and Storage
These are healthy because they're made with vegetables, seitan chorizo (which is high in protein), and dairy-free cheese.
You can add any kind of vegetable, pickled jalapenos, cilantro, avocado, vegan sour cream, and a variety of vegan cheese.
Guacamole, Southwestern Roasted Corn and Black Bean Salad, or Cilantro Lime Rice like Chipolte's go great with enchiladas.
Store the enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and heat in the oven until hot in the center.
More Vegan Mexican Recipes
Vegan Enchiladas
Equipment
- 1 skillet
- 1 stove
- 1 9 x 13 inch baking dish
- 1 Oven
- aluminum foil
Ingredients
- 1 tablespoon vegetable oil
- 16 ounces tomatillo salsa Feel free to use your favorite salsa or vegan enchilada sauce.
- 8 ounces vegan chorizo We use Upton's brand.
- 16 ounces shredded vegan cheddar or colby jack We recommend Violife or Daiya as they melt well.
- 1 red bell pepper
- 1 red or white onion
- 1 zucchini
- 6 corn or flour tortillas
Instructions
- Preheat oven to 400°F (204°C)
- Evenly dice the vegetables into small bite size pieces.
- In a large skillet on medium high heat, heat the 1 tablespoon of oil (water if you don't cook with oil). When the oil is hot, add the vegetables and crumble the chorizo into the pan. Cook and stir often for approximately 5 minutes, or until the onion is translucent.
- In a 9 x 13 inch baking dish, evenly spread a ¼ cup of the salsa on the bottom of the pan.
- Lay a tortilla flat in the pan and fill the center with the chorizo and vegetable filling and a handful of vegan cheese. Roll the tortilla and place the seam face down in the pan. Repeat with the remaining tortillas, filling, and cheese until the pan is full.
- Evenly spread the remaining salsa over the enchiladas. Use the flat side of a spoon to make sure that they're completely covered in salsa.
- Evenly sprinkle the cheese over the enchiladas and cover the pan with foil. Bake for 20 minutes.
- After 20 minutes, remove the foil and bake for 15 to 20 minutes longer, or until the cheese is completely melted.
- Remove from the oven and serve hot.
Notes
- Vegan Chorizo - We crumble Upton's Vegan Chorizo into the vegetables while they're cooking. It adds a ton of flavor so you don't need to add seasonings. You can substitute this with our Healthy Vegan Taco Meat Filling or any vegan meat substitute or black beans.
- Tomatillo Salsa - We love the flavor of this salsa with the filling in these homemade enchiladas. Feel free to add your favorite salsa, red enchilada sauce, or make our Homemade Enchilada Sauce.
- Vegetables - You can use any vegetable you like. We recommend spinach or sweet potato to switch things up.
Christine @ RunPlantBased.com says
These look wonderful and such a fun recipe. Thanks!
Linda & Alex says
Thank you!