These vegan enchiladas have a black bean and mushroom filling with an easy dairy free cheese sauce.
They taste even better the next day when the sauce sinks into the tortillas. You can easily add in or substitute any of your favorite veggies - I like to add in shredded kale and riced cauliflower!
If you'd rather a chicken filling check out my chicken enchilada recipe or mix them together!
What should I serve enchiladas with?
- Guacamole - which can be as simple as mashing together avocado, sea salt and lime juice or more complicated by adding chopped tomatoes, onion and cilantro.
- Black or refried beans
- Pickled onions
How do I store the enchiladas?
- Storage: Refrigerate for up to 3 days.
- Freeze: not recommended.
Savory Vegan Enchiladas (with dairy free cheese sauce)
- 10 6 inch tortillas see notes for gluten free reccomendations & tips
- 4 cups enchilada sauce
- 4 portobello mushrooms
- 3 cups black beans 3 cups = 2 cans drained and rinsed
- 1 tablespoon oil avocado, olive, or grapeseed oil
- 1 white onion medium
- 4 cloves garlic
- 1 red bell pepper
- 1 bunch cilantro optional topping
- 4 avocados optional topping
- 1 lime optional topping
Dairy Free Cheese Sauce:
- 1 cup raw cashews unsalted & unroasted
- 1 cup water
- ¼ cup nutritional yeast
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1-1.5 teaspoons sea salt add slowly based on personal taste
- ¼ teaspoon ground black pepper
- Preheat the oven: preheat the oven to 400°F.
- Prep the vegetables: Cut the portobello mushrooms into quarter inch cubes. Thinly slice the red pepper. Finely chop the white onion. Remove the skin and finely chop or grate the garlic cloves.
- Make the dairy free cheese sauce: Blend together the cashews, water, nutritional yeast, onion powder, garlic powder, sea salt and black pepper until creamy and well combined. Start by only adding 1 teaspoon of sea salt and slowly add up to 1.5 teaspoons depending on your personal salt preference - taste along the way to ensure it isn't too salty. This cheese sauce will be adding all the saltiness to the dish so it should taste salty but not overly salty. You' should want to eat it with a spoon.
- Make the filling: On medium heat sauté the diced onion, red bell pepper slices and cubed portobello mushrooms in oil until the onion is translucent. Add the grated garlic for an extra minute until aromatic. Mix in the black beans (drained) and 1 cup of the enchilada sauce.
- Prep the baking dish(es): The bottom of each baking dish should be lightly coated with a spoonful of enchilada sauce to avoid sticking.
- Assemble the enchiladas: Fill each tortilla with a spoonful of dairy free cheese sauce and two spoonfuls of the filling mixture. Roll it up and place it in the pan with the fold size downward so the tortilla stays rolled up. Repeat until you run out of tortillas or filling. Top the enchiladas with the remaining enchilada sauce and then drizzle on top the remaining cheese sauce.
- Bake: Bake at 400° F for 20 minutes.
- Add toppings: Top with sliced avocado, chopped cilantro, sea salt (to taste) and drizzled lime juice.
- Favorite gluten free tortillas: Maria and Ricardo's Quinoa Flour Tortillas from Whole Foods - as with many gluten free tortillas I find that I need to microwave them with a wet paper towel for ~20 seconds in order for them to be pliable. Corn tortillas also work well but they are a bit more dense.
- Dairy free cheese sauce substitute: shredded cheese or your favorite vegan cheese.
- Favorite enchilada sauce: I love Cookie and Kate's homemade enchilada sauce, I double the recipe to make 4 cups worth and use gluten free flour - https://cookieandkate.com/enchilada-sauce-recipe/. You can also buy enchilada sauce at most grocery stores.
- Want to add more veggies? I like to add 1 cup of riced cauliflower (fresh or frozen) and chopped kale! Or simply add any of your favorite veggies chopped finely.