If you’re vegan and love Mexican food, make these Vegan Enchiladas With Vegetables and Cheese. It uses simple ingredients and takes 20 minutes to bake.
There’s nothing quite like the taste and smell of Mexican spices and melted cheese, especially on a cold evening. Now you can bring the taste of Mexico into your home without the worry of wandering off the vegan path to satisfy a craving for cheese and spice.
This easy recipe uses pantry staples and creates delicious vegan enchiladas. It will also work well for those non-vegans or vegetarians who love cheese but are dairy intolerant.
If you’ve never heard of vegan cheese, you might like to read: What is Vegan Cheese and How Is It Made? Or if you’re wondering what’s for dessert, try our Vegan Vanilla Ice Cream Recipe.
How to make these Vegan Enchiladas With Vegetables and Cheese
This recipe is super-easy to make and if you follow these simple tips, your dish is sure to be a hit!
Choose your preferred vegan tortilla
Tortillas can be made from corn or flour. The flour ones are slightly softer which makes them easier to wrap. That being said, the corn tortillas are a bit more robust, and might not become too soft and soggy.
You can use either type for this recipe. If you are buying a commercial tortilla that doesn’t state that it’s vegan, be sure to check the ingredients in case there are sneaky non-vegan ingredients.
If you want to find out more about types of bread that are vegan, read: Ultimate List of Vegan Breads You Can Buy at the Grocery Store
Don’t add extra liquid when cooking
Vegetables naturally produce a liquid when cooked. If you add extra water to this recipe, there might be too much liquid and your tortillas will be soggy. If the pepper was a particularly juicy one, you can always remove some of the liquid with a spoon.
Bring the heat with your choice of chili powder
If you prefer your enchiladas to have more heat, then use hot chili powder and hot salsa. You can also serve chopped chili on the side for those who like to add their own heat.
Be careful not to over-stuff the tortilla
Too much vegetable mixture will prevent you from tightly rolling the tortilla. It might also cause the dish to become a bit watery and the tortillas might break.
Garnish with fresh lime, avocado, and cilantro
Enchiladas won’t be the same without toppings such as fresh lime pieces, avocado, and cilantro. Serve with favorite Mexican mix-ins like corn, guacamole, shredded lettuce, and grated vegan cheese.
Vegan Enchiladas with Vegetables and Cheese
- 1 T extra-virgin olive oil
- 1 large onion, chopped
- 1 pepper, chopped
- 1 head cauliflower, chopped
- 2 cloves garlic, minced
- 2 t ground cumin
- 2 t chili powder
- Kosher salt, to taste
- 1 ½ cups salsa, divided
- 8 medium-sized tortillas
- 1 cup vegan cheese, grated
- 1 avocado, chopped
- Fresh cilantro, to taste
- Lime wedges
- Preheat the oven to 350°F.
- In a large skillet, over medium heat, heat the olive oil. Add the onion, pepper, and cauliflower.
- Keep stirring and cook until soft, about 5 minutes.
- Add the garlic, cumin, and chili powder. Season with salt. Cook until fragrant, about 1 minute.
- Add 1 cup of salsa on top.
- Place a tortilla on a large plate and add a few spoonfuls of the vegetable mixture.
- Roll up the tortilla and transfer to a greased casserole dish. Repeat with the remaining tortillas and vegetable mix.
- Spoon the remaining salsa over the enchiladas and sprinkle the grated vegan cheese on top.
- Bake until the cheese melts, about 20 minutes.
- Remove from the oven and top with avocado and fresh cilantro, and serve.