Vegan Enchiladas Verde features a colorful mix of veggies and black beans rolled in corn tortillas and smothered with a homemade green enchilada sauce and delicious smoky cashew cream!
I love enchiladas! Not the kind with tons of processed cheese, be it vegan or otherwise, but the kind just like these with veggies and beans, homemade verde sauce and amazing creamy cashew cream.
It may not look like much, but these vegan enchiladas are pretty darn amazing and perfect for a casual meal the whole family will love!
The verde sauce is full of bright flavor from the tomatillos. I went ahead and made it the day before so it could really set and combine its flavors. It would also make for a great salsa or taco salad dressing!
And this version of the cashew cream is nice with the smoked paprika flavor, giving it just a touch of the smoky paprika flavor (add more if you like). For variation, this ‘Cilantro Lime Cashew ‘Sour Cream would be great too!
How To Make Vegan Enchiladas Verde
Here is a quick look at the steps involved in making the best vegan enchiladas verde. You can find the full, printable instructions below in the recipe card.
- Make the vegan enchilada sauce. This takes about 25 minutes, and can be made ahead (you can also see Tomatillo Salsa Verde for step by step instructions). Also, if you don’t want to make the verde sauce, feel free to use a good brand pre-made verde sauce instead. But I highly recommend making your own as it is delicious!
- Whip up the cashew cream. Making the cream is super easy and you’ll never miss that’s its non-dairy. It comes together fast using a blender, and can be made ahead of time.
- Saute the veggies. This step is quick as well, and only takes about 8 minutes to cook the veggies until just tender.
- Assemble the enchiladas. When I originally made this recipe, I roasted them in the oven for 20 minutes at 400 degrees, but using the stovetop is quick and easy. Feel free to roast the veggies instead.
- Warm the tortillas. To make them pliable and not crack when folding, it helps to warm the tortillas. My favorite way is to individually warm them over the stovetop, giving the edges a little chard look. Stack them on each other once done and they will stay warm while you’re assembling the enchiladas. You can also heat them in the microwave as noted in the recipe card.
- Assemble the enchiladas. Add a little enchilada verde sauce to the bottom of a 9 x 13 (or larger) baking dish. Fill each tortilla, fold over the sides to wrap, and place seam side down in a baking dish. Pour sauce over top the enchiladas and finish off with the cashew cream, as shown above.
- Bake to perfection. Cover with foil or large silpat, and bake in a preheated oven set to 400 for 20 – 25 minutes, as shown below.
And that’s it, now you’re ready to dine on these amazing whole food, plant based enchiladas!
How To Store Leftovers
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.
- Freezer: Vegan enchiladas freeze beautifully for up to 2 – 3 months. You may even want to make a little extra just to freeze. To freeze, let cool completely and store in freezer safe containers (affiliate link). Reheat from frozen or thawed as noted below.
- Reheat: Warm in the oven set to 350 degrees F., covered, for 15 – 20 minutes, if from frozen do the full 20 minutes (may take a bit longer depending on your oven). Alternatively, reheat in the microwave for 1 – 3 minutes (if frozen do the full 3 minutes), or until warmed through.
These savory enchiladas can be served with a few sides and condiments, making for a delicious weeknight or weekend meal. Here are a few of my favorite options:
- Beans: Serve with a side of Instant Pot Refried Beans using dried beans, Quick + Easy Refried Beans using canned beans.
- Rice: Serve with this flavorful Cilantro Lime Rice.
- Condiments: Pair with fresh Pico de Gallo, Fresh Corn Salsa or Guacamole.
- Soup: Add a small bowl of Vegan Pozole (Posole Verde), Tex-Mex Quinoa Vegetable Soup, or Vegetable Quinoa Soup for a well rounded meal.
More Easy Mexican Recipes
- Grilled Baja Tofu Tacos
- Quinoa Stuffed Peppers
- Vegan Burrito
- Quick + Easy Nacho Bowl
- Vegan 7 Layer Dip
- Easy Vegan Black Bean Tacos
If you try this vegan enchiladas recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN ENCHILADAS VERDE
Vegan enchiladas verde is stuffed with a colorful mix of veggies and smothered with a homemade green enchilada sauce and delicious smoky cashew creama!
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Entree
- Method: bake
- Cuisine: Mexican, Tex-Mex
- Diet: Vegan
- 1 cup raw cashews, soaked for 2+ hours
- 1 teaspoon apple cider vinegar (optional)
- 2 tablespoon fresh lime or lemon juice
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- salt, to taste
- 1/2 – 3/4 cup water
Vegan Enchilada Sauce
- 2 lbs fresh tomatillos, husked and quartered
- 1 medium red onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 jalapeño, seeded and coarsely chopped
- 2 cups vegetable broth
- 1/2 cup parsley or cilantro (or combo), chopped
- mineral salt, to taste
- 1 medium zucchini, chopped into 1/2″ pieces
- 1 – 2 ears of corn, shucked with the corn cut off the cob
- 3/4 cup or 1/2 pint cherry/grape tomatoes
- 1 large carrot, peeled and diced
- olive oil
- 1/2 –1 teaspoon cumin
- salt + cracked pepper
- 1 can black beans, drained and rinsed
- 9 – 12 corn tortillas
Cashew cream: Soak the cashews in two cups cold water for 2+ hours or hot water for 5 minutes, drain well. Place cashews, lime juice, paprika, onion powder, salt and 1/2 cup water into blender/nutribullet and blend until smooth. Add additional water, 1 tablespoon at a time, to thin to desired consistency. Taste for flavor. Add more paprika to your liking, but keep in mind the color will change.
Enchilada sauce: Place the tomatillos, onion, garlic, jalapeno, and vegetable broth in a medium pot and bring to a boil. Lower to a simmer and cook until tender, about 15 minutes. Carefully, transfer to a food processor/blender, add the cilantro and/or parsley, and salt, process until smooth. Set aside. You may need to process your verde sauce in two batches if using a food processor. (Note: See Salsa Verde for step by step instructions) Makes about 6 cups.
Preheat oven to 400 degrees F.
Enchilada filling: Warm the olive oil in a skillet over medium heat, add the zucchini, carrots, corn, tomatoes, cumin, and salt, and saute until just tender, about 5 – 8 minutes.
Warm the tortillas: This helps to make them pliable. I prefer to warm mine over the stovetop so the edges get a little charred. Keep them stacked on each other with a towel over top to keep warm. Alternatively, wrap your corn tortillas in a dampened paper towel and microwave 45 seconds.
Assemble: Once everything is ready, start putting the enchilada’s together. Pour 1 cup of the sauce into the bottom of a 9 × 13 baking dish. Fill each tortilla with about 1/4 c of the vegetable mixture, a spoonful of black beans, roll up and place seam side down in the baking dish. Once filled, 2 – 3 cups of the remaining sauce on top of the enchiladas (use more if you like). Pour the cashew creama overtop. Cover with foil and bake 20 minutes. You may also like to leave the foil off for the last 10 minutes to let the exposed tortillas get a bit crispy. Add a finishing touch with fresh chopped cilantro overtop.
Serves 4 – 6
Make ahead: Cashew cream and enchilada sauce can be made in advance, a day or two, and kept in the refrigerator until ready to use.
For convenience, use a 28 oz can of store bought green enchilada sauce.
Roast the veggies. When I originally made this recipe, I roasted them in the oven for 20 minutes at 400 degrees, but changed it to the stovetop for quickness. Feel free to roast the veggies instead.