I honestly don’t think I’ve eaten enchiladas since going vegan, but I love them! They are so saucy and savory and just full on delicious.
Usually enchiladas have a LOT of cheese and oil and are consequently really high in fat, but because I used a Homemade Oil-Free Red Wine Enchilada Sauce and (obviously) don’t use cheese, these babies have a much more moderate amount of fat from healthier sources.
They won’t weigh you down, but they also won’t let you down in the flavor department either. The filling is SO GOOD I have to stop myself from eating it straight out of the skillet! It’s creamy and salty, but also bulked up with some nutritious veggies.
I constantly have to remind myself to leave some to roll into the tortillas it’s that good!
I seriously had so much fun making these! Rolling tortillas is kind of therapeutic to me, and with some good music playing in the background I was in enchilada heaven. If that’s even a thing.
These enchiladas are so so so satisfying, I know you’ll love them, vegan or not. I mean, how good would it make you look if you brought these to a potluck??
My bet is on real good.
If you make these leave me a comment below with your thoughts and/or tag me @sippingonsoy on Instagram so I can see your creations! I love seeing how it turns out for y’all.
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Want some more lunch and dinner ideas? Check out these recipes:
Vegan Spinach, Corn, and Black Bean Enchiladas
- 1 tablespoon canola oil
- 2 cloves garlic
- ½ cup chopped red onion
- 3 tablespoons flour
- 2½ cups non-dairy milk I used unsweetened Soy milk
- 2 tablespoons nutritional yeast
- ¾ teaspoon salt
- ¾ teaspoon pepper
- ¾ teaspoon paprika
- 2 cups chopped spinach
- 1 15 oz. can black beans, drained and rinsed
- ½ cup corn kernels
- 10 - 12 Corn Tortillas
- 1½ cups 12 oz. Enchilada Sauce (I recommend using this recipe, but you can use store-bought to save time)
- Optional Garnishes: Red onion cilantro, avocado sour cream (see notes)
If you are making the Enchilada Sauce, prepare that now.
Pre-heat oven to 375 degrees Fahrenheit.
Add oil, garlic, and onion to a large skillet over medium-high heat. Sauté until for about 3-5 minutes until softened. Add flour. To the flour and fat mixture, add non-dairy milk in ½ cup increments stirring until combined to ensure there are no or only a few lumps.
Once all milk has been added, add spices. Stir until all spices are evenly distributed.
Add spinach, black beans, and corn to the mixture and stir until everything is coated in sauce.
Remove from heat.
Cover the bottom of a 9in x 13in baking dish with a thin layer of enchilada sauce.
Place 5 corn tortillas between damp paper towels (or tea towels) and microwave for 30 seconds. This helps make the tortillas more pliable. You will do this a second time for remaining tortillas, but I just like to do it in increments of 5.
Add about a 1/12th of the filling mixture to the warmed tortillas and roll it up. Place the seam side down in baking dish. Continue until all the filling is used up.
Pour enchilada sauce down the middle of the enchiladas and spread it out to cover the enchiladas. I use a fairly thin layer of sauce while baking to help ensure the tortillas stay together. (You should have extra sauce. I usually use this after the enchiladas have baked for extra sauce.)
Cover with Aluminum foil and bake for 15 minutes.
Remove from oven and top with garnishes, if desired.
Serve warm. Enjoy!
*For the Avocado Sour Cream I just combined equal parts avocado, vegan sour cream, and water. This sauce is not included in the nutrition information.
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