Delicious Vegan Enchiladas

These vegan enchiladas have become my go-to dinner for both weeknights and when friends come over. I used to think making enchiladas meant hours in the kitchen, but after playing around with different ingredients and methods, I’ve found a way to make them that’s actually pretty simple. As someone who’s been cooking Mexican-inspired dishes for years, I can tell you that going meat-free doesn’t mean giving up those rich, familiar flavors we all love.

The best part? You can prep most of this dish ahead of time. I often get everything ready while I’m making lunch, then just pop it in the oven when dinner rolls around. My family doesn’t follow a strictly vegan diet, but these enchiladas are so good that no one ever misses the cheese or meat. They’re filled with beans, vegetables, and just the right amount of spice – perfect for those nights when you want something warm and satisfying.

What Kind of Tofu Should I Use?

For enchiladas, firm or extra-firm tofu is definitely the way to go – you’ll want to skip the silken or soft varieties since they’re too delicate for this dish. The key is getting as much moisture out as possible, so make sure to press your tofu for at least 15-20 minutes before cooking (just wrap it in paper towels and put something heavy on top). Regular supermarket brands like Nasoya or House Foods work great here, but if you can find locally made tofu at an Asian market, that’s even better. Just remember that whatever brand you choose, the pressing step is crucial – it helps the tofu absorb all those tasty seasonings and gives it a meatier texture.

Options for Substitutions

This vegan recipe is super adaptable and there are plenty of ways to make it work with what you have:

• Tofu: If tofu isn’t your thing, try using crumbled tempeh, seitan, or even cauliflower rice mixed with mushrooms. Just make sure to season well and cook until any excess moisture is gone.
• Black beans: Any beans work great here – try pinto beans, kidney beans, or even chickpeas. Just make sure to rinse and drain them well.
• Frozen spinach: Fresh spinach works too (use about 16 oz and cook it down first), or swap in any greens like kale or Swiss chard. You could also use roasted zucchini or mushrooms instead.
• Corn tortillas: While corn tortillas give the most authentic taste, flour tortillas work too. Just warm them slightly before rolling to prevent cracking.
• Nutritional yeast: If you don’t have nutritional yeast, you can skip it – it adds a cheese-like flavor but isn’t crucial to the recipe.
• Red enchilada sauce: Green enchilada sauce works just as well, or you can use salsa roja. In a pinch, you can blend canned tomatoes with Mexican spices and chilies.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan enchiladas is dealing with tofu that’s too wet – make sure to press it thoroughly between paper towels for at least 15 minutes, or your filling might end up watery and bland. Another common mistake is not warming your corn tortillas before rolling – cold tortillas will crack and split, so either steam them briefly or heat them in a dry skillet until they’re pliable. When assembling the enchiladas, avoid overfilling them (about 3 tablespoons of filling is perfect) and place them seam-side down in the baking dish to prevent them from unrolling during baking. For the best texture and flavor, don’t skip the step of lightly pan-frying the tofu until it’s golden – this creates a meatier texture and helps it absorb the seasonings better.

What to Serve With Vegan Enchiladas?

These hearty vegan enchiladas pair perfectly with Mexican-inspired side dishes that add extra flavor and texture to your meal. A simple pot of Mexican rice or cilantro-lime rice makes an excellent base, while refried beans (made with oil instead of lard to keep it vegan) round out the plate nicely. I love serving these with a fresh, chunky guacamole or a zesty corn salad on the side for some contrast to the warm, saucy enchiladas. For a complete fiesta, add some tortilla chips with fresh salsa or pico de gallo, and don’t forget a big pitcher of horchata or agua fresca to cool things down!

Storage Instructions

Keep Fresh: These vegan enchiladas stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just cover them well to prevent them from drying out.

Freeze: You can freeze these enchiladas either before or after baking. Place them in a freezer-safe container and they’ll keep for up to 3 months. Pro tip: if freezing unbaked, leave off the sauce and add it fresh when you’re ready to bake – this helps prevent soggy tortillas.

Reheat: To warm up refrigerated enchiladas, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. If reheating from frozen, let them thaw overnight in the fridge first, then bake at 350°F for 25-30 minutes. Cover with foil if the top starts getting too brown.

Make Ahead: You can assemble these enchiladas up to 24 hours before baking. Just cover them tightly and keep them in the fridge. When you’re ready, add the sauce and bake according to the recipe. This is perfect for busy weeknights or when you’re having friends over!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 50-60 g
• Fat: 45-55 g
• Carbohydrates: 150-160 g

Ingredients

• 1 pound firm tofu (drained, dried, and cut into chunks)
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons virgin olive oil
• 2 medium jalapenos (finely chopped, seeds and membranes removed)
• 1 medium red bell pepper (diced)
• 1 small yellow onion (finely chopped, or use half of a large onion)
• 2 tablespoons nutritional yeast, if desired
• 1 can black beans (15 ounces, rinsed and drained)
• 1 package frozen spinach (10 ounces, thawed and squeezed dry)
• 20 ounces of red enchilada sauce
• 18 small corn tortillas (choose larger ones for bigger enchiladas, and fill them more generously)
• To serve: a selection of fresh cilantro, diced avocado, green or red onions, lime wedges, radishes, etc.

Step 1: Preheat the Oven and Prepare the Baking Dish

Start by preheating your oven to 350 degrees F.

Lightly coat a large casserole dish with nonstick spray to ensure the enchiladas don’t stick.

Once prepared, set the dish aside until ready to use.

Step 2: Prepare the Enchilada Filling

In a food processor, place the tofu and puree it for several minutes until smooth, scraping down the sides as necessary.

Add in salt, turmeric, black pepper, and cayenne.

Pulse the mixture a few more times to blend all the seasonings well with the tofu.

Step 3: Cook the Vegetables and Combine with Tofu

Heat 2 tablespoons of oil in a deep skillet over medium heat.

Once the oil is hot and shimmering, add jalapeno, bell pepper, and onion.

Cook the vegetables, stirring occasionally, for about 5 minutes until they soften and begin to brown.

Stir in the prepared tofu and, optionally, nutritional yeast.

Continue to cook, stirring often, for another 5 minutes until the tofu heats through and dries somewhat, resembling scrambled eggs.

Add the beans and thawed, pressed spinach to the mixture, and stir to combine, breaking up the spinach.

Season with additional salt and pepper to taste.

Step 4: Fill and Assemble the Enchiladas

Spoon a thin layer of enchilada sauce into the bottom of your prepared baking dish.

Wrap the tortillas in a damp paper towel or cloth towel and microwave them for 30 seconds to make them more pliable.

Take each tortilla and scoop about a 1/4-cup portion of the filling into it, or adjust the quantity to your liking.

Roll the tortilla tightly and place it seam-side down in the baking dish.

Repeat the process with the remaining tortillas.

Step 5: Add Sauce and Prepare for Baking

Spoon the remaining enchilada sauce over the top of the assembled enchiladas.

Lightly grease any exposed parts of the tortillas with a little nonstick spray or brush with olive oil to ensure they crisp nicely in the oven.

Step 6: Bake and Serve

Bake the enchiladas in the preheated oven for about 15 minutes, or until the sauce is hot and bubbly and the tortillas achieve a golden color.

Once done, serve the enchiladas hot with your desired toppings.

Enjoy your hearty, plant-based enchilada meal!