These vegan enchiladas are a hearty, flavorful plant-based dinner! They’re smothered with red enchilada sauce and filled with veggies and black beans.
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,…