Easy Vegan Enchilada Recipe from Scratch

Easy vegan Enchiladas the whole family will enjoy

Mains, Recipes, Uncategorized | September 26, 2017 | By

If there’s anything we need right now in the world, it would be: a fabulous vegan enchilada recipe. Trump talks about building a wall, but I’m over here wanting to build a table (for all the vegan enchiladas!)

Easy vegan enchilada recipe from scratch ingredients

Let’s get one thing straight:

I. Love. Mexican. Food.

I’m pretty sure that my entire dinner repertoire this week has consisted solely of hispanic-inspired cuisine.

Is that a problem? Then you’re probably on the wrong vegan recipe site! 😂

Assembling easy vegan enchilada recipe from scratch

All joking aside, I don’t understand people who don’t like Mexican food.

My dad’s ex-wife was actually the first person I had ever met who claimed to despise Mexican food.

Is that the only reason she’s an ex? Hell no.

Would that have been reason enough for me? …Uh, HELL YES!

Easy vegan enchiladas from scratch overhead

Thank god Cameron loves Mexican food almost as much as I do… Otherwise, we might not have been the happy couple that we are! Hahaha

Let’s not even go there, friends. I’m having visions of people trying to ban Mexican food, and that’s a nightmare I don’t want to even imagine.

Luckily, my knight-in-shining armor came up with the brilliant idea to test our own enchilada sauce at home. It seemed easy enough, and the organic pre-made ones are like $10 a bag. If that’s not motivation, I don’t know what is!

Closeup of easy vegan enchilada recipe from scratch

Oh, sweet Gods of delicious vegan food. Thank you for blessing us with this simple (and delicious!) vegan enchilada recipe. I don’t know how I lived so long without it!

Not-too-spicy, but oh-so-flavorful.

Queue up the Latin music, grab some chips & salsa, and get your fiesta on at home!

Wondering How to Make a Vegan Enchilada?

Serves 8 Enchiladas

Easy Vegan Enchilada Recipe

20 minPrep Time

20 minCook Time

40 minTotal Time

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Recipe Image


    For the Enchilada Sauce
  • 2 Tablespoons olive oil
  • 2 Tablespoons all-purpose flour
  • 3 Tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion power
  • 1/4 teaspoon cayenne
  • 1, 8-oz can tomato paste
  • 1 1/2 cups vegetable broth
  • Salt to taste
  • For the Cashew "Sour Cream"
  • 1/3 cup raw cashews
  • 1 Tablespoon lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 garlic clove
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For the Filling
  • 1 tablespoon oil
  • 1/2 yellow onion, diced
  • 1 can pinto beans (or cooked from scratch)
  • 1 cup fresh/frozen corn
  • 1 cup cooked brown rice (we had cooking while enchilada sauce was getting ready)
  • 8 tortillas
  • Chopped cilantro for garnish (optional)


    For the Enchilada Sauce
  1. Start by heating the oil in a large pan over medium heat
  2. Once hot, whisk in the flour
  3. Once the flour is uniformly whisked, add in the chili powder, garlic, cumin, onion, and cayenne
  4. Cook until fragrant
  5. Next, add in the tomato paste and stir
  6. Finally, pour in the vegetable broth, whisk, and simmer until thickened (up to 5 minutes)
  7. For the Cashew Sour Cream
  8. Add all ingredients to blender and blend away!
  9. Store in a small dish in the fridge until you're ready for it
  10. Final Assembly
  11. In a large pan, heat the oil over medium-high heat
  12. Saute the onion until translucent
  13. Add in the beans, corn, and brown rice, and cook until warm
  14. Remove pan from heat
  15. Preheat Oven to 350ºF
  16. In a large glass casserole dish, scoop in a small amount of enchilada sauce (just enough to coat the bottom)
  17. Grab your tortillas and stuff with beans, corn, and rice
  18. Fold into a burrito and stuff into baking dish
  19. Once the tortillas have all been filled and placed, pour the remaining enchilada on top and spread to coat evenly
  20. Bake in the oven for 15-20 minutes until sauce is nice and bubbly
  21. Remove from oven and allow to cool slightly before serving
  22. Garnish with cashew sour cream and chopped cilantro (optional)
Cuisine: Mexican | Recipe Type: Main


Store in a sealed container in the fridge for up to 2 weeks.


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Easy vegan enchiladas from scratch that the whole family can enjoy! Beans, rice, and corn stuffed not-too-spicy enchiladas are extremely filling and healthy. Full of fabulous plant-based protein!


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