I love spicy vegan enchiladas! So so much! I’ve made many versions of this over the years but this one is my favorite. It’s the perfect amount of spicy on the inside and then topped with ingredients like avocado, lettuce, sour cream, and fresh pico de gallo! YUM!
Don’t be alarmed by the steps in this recipe. They are all simple to make and can be made and set aside, off the heat, so you won’t have to do a million things at once. In this recipe you’ll need one batch of my Roasted Red Pepper Cheese Sauce. In the recipe, I use fresh jalapeño but feel free to use pickled jalapeños instead. I did while making these spicy vegan enchiladas and it was delicious.
What You Will Need For These Spicy Vegan Enchiladas
Main Ingredients:
- Burrito Sized Flour Tortillas
- Rice
- Homemade Enchilada Sauce
- Pinto Beans
- Beefless Crumbles
- Toppings
Substitutions:
This is very customizable so feel free to add what you like and take away what you don’t. You could also use corn tortillas instead of flour but I wanted to make these large enchiladas so I used burrito sized flour tortillas.
Let’s Break it Down:
The ingredient list seems daunting. It’s a bit long. But the steps are super easy. Simply make the rice, prep ahead the cheese sauce, the enchilada sauce takes 5 minutes to make, make the beans and vegan beef mixture, chop up some pico de Gallo or use pre-made. Put it all together and bake for about 25 minutes. Top with avocado or guacamole and vegan sour cream. Super simple!
More Recipes You Might Like:
- Crispy Cheesy Black Bean & Potato Tacos
- Vegan Roasted Red Pepper Cheese Sauce
- Chipotle Impossible Beef Taquitos
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Spicy Vegan Enchiladas
Ingredients
Rice:
- 2 cups Water
- 1 cup White Rice
- 2 tsps of opens in a new tab">Vegan No Chicken Bouillon Base
- 4 oz can of Green Chilis
Enchilada Sauce:
- 2 tbsps Vegetable Oil
- 2 tbsps All Purpose Flour
- 1/2 cup Tomato Paste
- 3 tsps Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Paprika
- 1 tsp Onion Powder
- Pinch of Cayenne
- 1 1/2 cups Vegetable Stock
- 1/2 tsp Salt
Cheese Sauce:
- 1 batch of my opens in a new tab">Roasted Red Pepper Cheese Sauce
Beans + "beef":
- 1-2 tbsps Oil
- 1 can Pinto Beans drained and rinsed
- 6 oz of Beefless Crumbles I used half a packet of Lightlife Smart Ground
- 2 tbsps Tomato Paste
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Salt or to taste
- Juice of half a Lime
- 2-3 tbsps Pickled Jalapeños
- 1/2 cup Water
- 1/4 cup Enchilada Sauce
Pico de Gallo:
- 4 Roma Tomatoes deseeded
- 1/3 cup Red Onion minced
- 3-4 tbsps of fresh Cilantro
- Juice of half a Lime
- Salt + Pepper to taste
- Extras you'll need:
- 6 Large Burrito Sized Flour Tortillas
- Avocado Slices or Guacamole
- Vegan Sour Cream I used Tofutti
- Romaine Lettuce
Instructions
- Rice: Boil 2 cups of water. Add 1 cup of rice and whisk in the No Chicken Bouillon. Cover and simmer for 20 minutes. After 20 minutes, add the green chilis and turn the heat off and set aside.
- Make the Roasted Red Pepper Cheese Sauce. You'll need cashews for this recipe so boil cashews for 15-20 minutes, if you don't have any soaking.
- While the rice is cooking, make the enchilada sauce. In a sauce pan on medium heat, add 2 tbsps oil. Add flour and stir until no raw flour is visible. Then, mix in tomato paste and spices. Stir until fragrant, just a few minutes. Whisk in vegetable stock and salt. Simmer for 10 minutes. After 10 minutes, turn off heat and set aside.
- Beans + "Beef": Add a little bit of oil to pan on medium heat, sauté beef crumbles for a few moments. Remove from pan and set aside. Add a little more oil to the pan and add pinto beans, tomato paste, spices, and salt. Smash your beans with the back of the wooden spatula to make re-fried beans. Keeping some whole, if you'd like. Add the water and simmer until absorbed. This will take 5-10 minutes. Add the beefless crumbles to the beans along with the lime juice, 1/4 cup of the enchilada sauce, and chopped jalapeños. Turn off heat.
- Pre-heat oven to 375F
- Once all of that has been completed, we can start assembling. Add 1/4 cup of the enchilada sauce to the bottom of an oven safe pan and spread evenly. I used 6 burrito style tortillas but you can use smaller flour ones or corn. For the large tortillas, I used 1/2 cup of rice, 3-4 large spoonfuls of bean mixture, and a healthy drizzle of the vegan cheese sauce. Roll up tightly and place in dish, fold side down.
- Once all your tortillas are filled and in the baking dish pour the remaining enchilada sauce over the top. If it has thickened, add a splash of water.
- Bake for 25 minutes.
- Assemble: While enchiladas are baking, prep the rest of the ingredients. To make pico, simply dice the tomatoes. Add diced red onion, lime, cilantro, salt, and pepper to the tomatoes and toss until combined. Slice avocado and chop lettuce. For the sour cream, I added a touch of non-dairy milk or water and stirred to make it drizzle more evenly.
- When your enchiladas are done, carefully transfer to a plate and top with as much pico, avocado, extra cheese sauce, sour cream, lettuce, and cilantro as you wish. Enjoy!
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