These vegan enchiladas are a hearty, flavorful plant-based dinner! They're smothered with red enchilada sauce and filled with veggies and black beans.Jump to recipe These vegan enchiladas are seriously delicious.Whenever I make them, my husband Jack and I fight over the last one.

For context, Jack might be the world’s biggest cheese lover.If he’s going after cheese-less enchiladas, you know they have to be good.The filling here is a hearty mixture of mushrooms, peppers, and black beans.I roll it up in corn tortillas and then smother them with red enchilada sauce and homemade vegan nacho cheese.

Before serving, I sprinkle garnishes like jalapeños, radishes, and avocado on top.This vegan enchiladas recipe is comforting, but also fresh.The rich enchilada sauce and vegan cheese create an incredible contrast with the fresh veggies.Try it the next time you’re craving something healthy, filling, and flavorful—it won’t disappoint! How to Make Vegan EnchiladasReady to make vegan enchiladas? You can find the complete recipe at the bottom of this post, but for now, I’ll give you an overview of how it goes.IngredientsGet started with these simple ingredients:Corn tortillas – Use 100% corn tortillas if you need this recipe to be gluten-free.

If not, I recommend using tortillas made from a mix of corn and wheat flour.They have the wonderful flavor of corn tortillas but the pliability of flour tortillas, which makes them great for rolling.Red enchilada sauce –

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