These Vegan Enchiladas are a delightful and satisfying plant-based alternative that doesn’t compromise on flavor. Loaded with a medley of colorful vegetables, including mushrooms, bell pepper, onion, and jalapeño, the filling is generously seasoned with garlic, cumin, oregano, and black pepper. The combination of these aromatic spices gives the enchiladas a rich and savory taste that’s sure to please the taste buds.

The assembly of the enchiladas is straightforward, with each corn tortilla generously filled with a mixture of hearty refried beans, the flavorful vegetable sauté, and a sprinkle of non-dairy cheese for that gooey, melty goodness. The enchiladas are neatly arranged in a casserole dish, bathed in a luscious layer of enchilada sauce, and crowned with an additional layer of non-dairy cheese. The result is a vibrant, oven-baked dish that’s both visually appealing and irresistibly delicious.

Nutrition-conscious individuals will appreciate that each serving of three enchiladas with cheese delivers a satisfying balance of macronutrients. With a moderate calorie count, a healthy dose of protein from the beans and non-dairy cheese, and a decent amount of dietary fiber from the vegetables, these enchiladas offer a wholesome and fulfilling meal. Whether you’re a committed vegan or just looking to explore meatless options, these Vegan Enchiladas are a flavorful and nutritious addition to your repertoire, showcasing that plant-based eating can be both delicious and satisfying.

Vegan Veggie Enchiladas

  • total time: 50 minutes
  • yield: 4 1x

These Vegan enchiladas are LOADED with veggies and simple to make! Everyone will love these and no one will even miss the meat 🙂


  • 2 tablespoons of olive oil
  • 8 ounces of mushrooms, sliced
  • 1 bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 jalapeño, de-seeded and diced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of dried oregano
  • 1/4 teaspoon of ground black pepper
  • 1/2 teaspoon of salt
  • 8–12 corn tortillas, depending on size and how much you stuff them
  • 16 ounces of refried beans or black beans (I used and prefer refried beans for this recipe)
  • optional: 1 cup of non dairy cheese*
  • 10z (about 1 1/4 cups) of enchilada sauce (store bought or homemade)


  1. Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.
  2. In a skillet oven medium heat, heat the oil. Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes.
  3. Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the heat.
  4. Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients are used up.
  5. Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.
  6. Bake for 30 minutes. Let cool slightly and ENJOY!


*I used Daiya cheddar cheese in the photos and Violife in the video


  • Serving Size: 3 enchiladas with cheese
  • Calories: 450
  • Sugar: 11.1 g
  • Sodium: 1064.4 mg
  • Fat: 18.3 g
  • Carbohydrates: 64.9 g
  • Protein: 12.5 g
  • Cholesterol: 0 mg