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Vegan Enchiladas

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  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings (8 enchiladas) 1x


This vegan enchiladas recipe is easy to make, and made with fresh and delicious everyday ingredients that vegans and non-vegans alike will love.



Enchilada Sauce Ingredients:

  • 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil)
  • 1/2 large white onion (75 g), diced
  • 3 cloves garlic (1 1/2 tablespoons), minced
  • 1 (15-ounce) can tomato sauce
  • 1 chipotle pepper in adobo (canned), chopped, plus 1 teaspoon adobo sauce
  • 1/2 cup (120 ml) water or vegetable broth
  • 1 tablespoons maple syrup, plus more to taste if needed
  • sea salt and black pepper, to taste

Enchilada Filling Ingredients:

  • 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil)
  • 1/2 large white onion (75 g), diced
  • 1 poblano pepper (17 g), seeds removed, diced
  • sea sat and black pepper, to taste
  • 1 (15-ounce) can vegetarian refried beans or pinto beans, well-drained
  • 8 white or yellow corn tortillas
  • optional toppings: lime juice, diced red onion, sliced avocado, chopped fresh cilantro


To Make The Enchilada Sauce:

  1. Heat a large skillet over medium heat.  Once hot, add the oil, onion, and garlic.  Cook, stirring frequently, until soft and translucent, 4-5 minutes.
  2. Add the tomato sauce, chipotle pepper, adobo sauce, maple syrup, and water.  Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering).
  3. Transfer the sauce to the bowl of a blender (optional) and blend well.  Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and/or maple syrup for sweetness if needed.  Set aside.

To Make The Enchilada Filling:

  1. Rinse the skillet slightly and place over medium heat to prepare the filling.  Also preheat the oven to 350°F (176°C).
  2. Once the skillet is hot, add the oil, onion and poblano pepper.  Season with a pinch each of salt and pepper.  Cook until the onion is translucent and the pepper has a bit of color, about 3-4 minutes.
  3. Add the refried beans and stir/mash to combine.  Add 1/3 cup (~90 ml) of the enchilada sauce for extra flavor.  Taste and adjust the seasonings as needed.  Remove from the heat and set aside.
  4. Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds.  (Alternatively, place the tortillas directly on the oven rack for 1 minute to heat through.)
  5. Pour a bit of sauce into the bottom of a 9 x 13-inch (3-quart) baking dish.  Spread to coat.  Take one corn tortilla and lay it down in the dish.  Fill with a modest amount of filling (keeping in mind there needs to be enough for 8-10 tortillas), then roll up the tortilla.  Place the seam-side down at one end of the dish.  Continue until all of the tortillas are filled and wrapped, adding more sauce as needed.
  6. Pour the remaining sauce over the top of the enchiladas in a stripe down the middle.  Brush/spray the edges with oil for crisp edges (optional).
  7. Bake at 350°F (176°C) for 15-20 minutes, or until warmed through.  Top with desired toppings and serve.
  8. Dana highly recommends lime juice, red onion, avocado and cilantro, but these enchiladas are delicious on their own.  Leftovers keep, covered, in the refrigerator for up to 3 days, though best when fresh.  Reheat in a 350°F (176°C) oven for 15-20 minutes, or until warmed through.


Recipe minimally adapted with permission from Everyday Cooking by Dana Shultz.