Vegan Enchiladas – a simple and delicious vegan enchilada recipe that your whole family will love! Super easy and makes great leftovers!
Easy Vegan Enchiladas Recipe
This post is sponsored by Califia Farms, but the opinions are my own.
Perfect for your next meatless Monday!
You all know I LOVE incorporating some meatless meals into our menu plans and this one was a major hit in my family! Here is the run-down: we start out with sautéing some veggies and onions in my favorite dairy-free Plant Butter from Califia Farms (so good and not made with canola or palm oil!). Then we add in some black beans and corn. After we scoop the filling into a tortilla we add some dairy-free cream cheese, roll them up and top them with some salsa verde! Pop them in the oven for a bit and then serve with cilantro, red onion and dairy-free sour cream!
Why You Will Love This Recipe
- Simple: Cooking and assembly is relatively easy!
- Flavor: There is SO much flavor packed into these guys! Between the creaminess of the cream cheese, the black beans and then the salsa verde – you will not get bored with this meal!
- Secret Ingredient: Might have to be the combo of the Plant Butter + the dairy-free cream cheese inside the tortillas that get all melty and delicious!
What You Will Need
- Califia Farms Plant Butter
- garlic
- yellow onion
- green pepper
- black beans
- corn
- salt and pepper
- 7-8 tortillas
- dairy free cream cheese
- salsa verde
- fresh cilantro (topping)
- red onion (topping)
- dairy free sour cream (topping)
Recipe FAQs + Tips
- Califia Farms Plant Butter: Feel free to use either of the Plant Butter varieties – either will work!
- Tortillas: Use what you want, but if you are looking for a healthier option I really like these (which also happen to be gluten-free).
- Dairy-Free Cream Cheese: I like using this kind.
- Dairy-Free Sour Cream: I like this store-bought kind or I make my own.
- Salsa Verde: I like this brand or you can make your own!
- Canned Corn: Feel free to use frozen or fresh corn if you prefer!
- Leftovers: This make great leftovers! Just store in an airtight container in the refrigerator for up to 5 days.
OTHER RECIPES YOU MIGHT LIKE:
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Vegan Enchiladas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 7–8 enchiladas 1x
- Category: Dinner
- Method: Stove Top + Oven
- Cuisine: Mexican-Inspired
Description
Vegan Enchiladas – a simple and delicious vegan dinner option that you are going to LOVE!
Ingredients
- 2 tablespoons vegan/plant-based butter
- 1 tablespoon garlic, minced
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 (15oz) can black beans, drained and rinsed
- 1 (15oz) can corn, drained
- salt and pepper
- 7–8 tortillas
- Approx. 4 tablespoons dairy free cream cheese
- 1 (16oz) jar salsa verde
- fresh cilantro (topping)
- red onion (topping)
- dairy free sour cream (topping)
Instructions
- Preheat oven to 350 degrees F. Spray a casserole dish with olive oil and set aside.
- Place large cast iron skillet on stove and bring to medium/high heat. Add butter and let melt.
- Add garlic and move around pan until it becomes fragrant, about 30 seconds.
- Add onion and green pepper. Season with salt and pepper. Sauté for 2-3 minutes or until onion starts to reduce and become translucent.
- Add black beans and corn. Stir to combine.
- Take casserole dish and tortillas. Add several scoops of the black bean filling to the middle of a tortilla. Then add about 2 teaspoons of dairy-free cream cheese spaced evenly across. Roll up tortillas and place in the casserole dish pushed against one side. Continue this process until the casserole dish is filled with rolled up tortillas and the filling is all used up.
- Pour salsa verde on top of the rolled up tortillas and place in the oven, uncovered. Bake for 30 minutes or until salsa verde becomes bubbly.
- Remove and let cool slightly.
- Serve immediately with fresh cilantro, diced red onion and dairy-free sour cream.
Notes
- Tortillas: Use what you want, but if you are looking for a healthier option I really like these (which also happen to be gluten-free).
- Dairy-Free Cream Cheese: I like using this kind.
- Dairy-Free Sour Cream: I like this store-bought kind or I make my own.
- Salsa Verde: I like this brand or you can make your own!
- Leftovers: This make great leftovers! Just store in an airtight container in the refrigerator for up to 5 days.
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