Vegan Enchiladas

Vegan Enchiladas Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 15 minutes


For the Filling:

4 cups Butternut Squash (600g) Peeled and Cubed

1 Tbsp Olive Oil

1/4 tsp Sea Salt

1/4 tsp Ground Black Pepper

15 ounce Can Black Beans (1 can)

For the Enchiladas:

8 Large Soft Wholewheat Tortillas or Corn Tortillas*

For the Tomato Sauce:

1/2 Small Red Onion Chopped

3 Cloves Garlic Crushed

1 Tbsp Olive Oil

28 ounces Canned Chopped Tomato (800g)

2 Tbsp Coconut Sugar

1 tsp Oregano

1/4 tsp Cayenne Pepper

Sea Salt and Black Pepper to taste

For the Cheese Sauce:

3 Tbsp Olive Oil

3 Tbsp All Purpose Flour

2 cups Soy Milk (480ml)

1 Tbsp Dijon Mustard

1/3 cup Nutritional Yeast (20g)

1 tsp Onion Powder

1 tsp Garlic Powder

1/4 tsp Smoked Paprika

1/2 tsp Sea Salt

1/4 tsp Ground Black Pepper

For Serving:

Fresh Chopped Cilantro


1Preheat the oven to 400°F (200°C).

2Add the peeled and cubed butternut to a bowl along with the olive oil, sea salt and black pepper and toss it all together so that all the butternut is lightly coated.

3Transfer to a parchment lined baking tray and bake in the oven for around 30-35 minutes until roasted.

4While the butternut is roasting, get started on your tomato sauce.

5Add chopped onion and crushed garlic to a pot or saucepan along with the olive oil and sauté until the onions are softened. Add in the canned chopped tomato, coconut sugar, oregano and cayenne pepper and bring to a gentle simmer. Add sea salt and black pepper to taste. Using an immersion blender blend into a smooth sauce. If you don't have an immersion blender then allow it to cool for a few minutes and then transfer to your blender jug, blend and then return to the pot.

6Prepare your black beans. When the butternut squash is cooked remove it from the oven and turn the oven heat down to 350°F (180°C). Then partially drain the can of black beans and add them to a pot. Heat the beans (and a little of the liquid they came with in the can) until simmering and then add the roasted butternut squash and 1/2 cup of the tomato sauce and mix together.

7Prepare your cheese sauce. Add the olive oil to a pot and let it heat until hot. Then add in the flour and fry it briefly in the oil, stirring vigorously and then add in your soy milk and whisk it vigorously to get rid of lumps. Bring it to the boil stirring constantly. When it boils let it continue to boil, stirring all the while, for a few minutes until it thickens.

8Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and ground black pepper and stir in.

9Now you're ready to assemble your enchiladas.

10Take a 9×13 oven proof dish and measure your tortillas against the size of the dish. We needed to trim our tortillas slightly to fit the dish.

11Then pour out some of the tomato sauce and smooth it down evenly along the bottom of the dish.

12On a separate plate lay a tortilla down flat. Spoon out some butternut and black bean filling and then roll up the tortilla and place it into the oven-proof dish, seal side down.

13Repeat with the next tortilla and keep repeating until your dish is full.

14Pour the remaining tomato sauce over the top and smooth it down.

15Add your cheese sauce carefully to the top and smooth it down.

16Place into the oven and bake for 25 minutes at 350°F

17Serve with some fresh chopped cilantro.

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