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By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance

Vegan Enchiladas
(with Mexican Rice)

Name: Vegan Enchiladas (with Mexican Rice)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 wholemeal tortillas (or gluten-free); 2 cups fresh spinach, washed; 2 cups Mexican rice (see recipe) or any pre-cooked rice or quinoa; 2 cups lentil chilli (see recipe) or soya mince chilli; 8 tbsp homemade sexy salsa (see recipe) or shop-bought salsa; 1 cup fresh coriander (cilantro); 1/2 cup fresh jalapeños (or from a jar), chopped; 3 cups vegan cheesy sauce or queso sauce (see recipes); Fresh vegetables of choice

Craving comfort food with a plant-based twist? These vegan enchiladas are packed with flavor, smothered in cheesy sauce, and loaded with hearty Mexican rice and veggies. Easy, nutritious, and SO satisfying—prepare to wow your taste buds! 🌱🌮✨

Prep Time: 10 Mins | Cook Time: 20 Mins

Total Time: 30 Mins | Servings: Adjustable

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I love Mexican food—and enchiladas top the list. I’m pretty sure I’m not alone in saying enchiladas make the BEST Mexican-inspired dinner. But what’s better than the best?...Vegan enchiladas. These are equally amazing to taste… but just a lot healthier.

My recipe gives you quite some freedom; you can make everything from scratch (which, I’ll be honest, can be a little intensive). Or you can use a few shortcuts—with some store-bought ingredients—and have it ready in no time. You can also meal prep ahead of time if you’re planning them for a party. (If you do try them yourself, I’m sure you’ll be batch-making them for family and friends!).

To sum up… My vegan enchiladas recipe has all those traditional flavours (and the comfort food factor of the creamy and cheesy enchiladas). But without the dairy or the meat, the saturated fat or the guilt.

I cannot wait for you to try them 🤗

Why This Recipe Works

I’ve brought the facts to back up why this recipe is so amazing…

Meal-Prep Friendly

Make vegan enchiladas on a weeknight—and enjoy them for lunch the next day. Or prepare them over a weekend and invite family to have an enchilada night. The recipe can easily be multiplied (up to 10x), so you can also prepare and store the extras. (You’ll find freezing instructions in the FAQ section).

Fresh, delicious filling

The filling here is a mixture of Mexican rice, chilli, coriander (cilantro), and jalapeño. I roll it up in wholemeal tortillas, and cover the top with salsa and cheesy sauce. It turns out sooo good! The enchiladas are perfectly cheesy (but not—you know—overwhelmingly cheesy or unhealthy). And the sauces really complement the fresh veggies.

Simple Recipe

There’s nothing complicated here. It’s just a matter of 20 minutes before you have your enchiladas all prepped.

Also—I’m so sure about it being good because my Mexican friends (vegan or not, hehe 😁) ALWAYS ask me to make this!

Nutritious

A delicious treat—just with some extra nutrition. Each serving offers 18 g protein, 17 g healthy fats, 3.5 g fibre, and 0 mg cholesterol. It’s also…

Gluten-free
Oil-free
Low-calorie

…and, did I say, too good?

Crowd-Pleaser

If you’re new to a vegan diet—and trying to adjust—these plant-based enchiladas will hit the spot 😉 The filling has that authentic meaty taste. And the cheese sauce poured over the top will give you that nostalgic flavour without the guilty feeling.

Recipe Ingredient Notes

Wholemeal tortillas. The foundation of enchiladas. I like to use wholemeal tortillas for their extra flavour (and fibre). If you’re looking for a more traditional enchilada taste—and a gluten-free option—I’d recommend using 100% corn tortillas. And if gluten-free isn’t a requirement, tortillas made from a mix of corn and wheat flour taste amazing.

Fresh spinach (washed). I enjoy a super refreshing enchilada filling, hence the reason why I added some spinach. It takes the flavour profile to the next level. Extra crunch, extra flavour! (Oh, and extra nutrition, too).

Mexican rice. Gives the dish that authentic Tex-Mex flavour. I made Mexican rice from scratch, so I got to vary the flavours as I wanted. If you’re short on time, any pre-cooked rice/quinoa will work.

Lentil chilli. For a protein-packed filling—and a spicy, meaty texture. It’s very easy to make at home. If you don’t want a lentil chilli base, soya mince chilli is a good alternative (I’ve got a simple recipe for the soya mince base, too 😊).

Homemade sexy salsa. The star ingredient. You really don’t want to miss out on the layer of flavour it adds to the enchiladas. Again, you can make it at home. Store-bought can also be used, if you don’t want to make it from scratch.

Fresh coriander (cilantro). Don’t use dried, please. It compromises the refreshing flavour 😭

Fresh jalapeños (chopped). Crisp and spicy, with that touch of heat. Jarred jalapeños are a convenient option.

Vegan cheesy sauce. I used this as the topping (and also smothered some into the tortillas). You can go for store-bought, but it’s hard to find “vegan” cheese sauce, that too, without processed ingredients (and a ton of fat and calories)—so you can just use my homemade recipe instead 😉

Fresh vegetables of choice. Asparagus, mushrooms, poblano peppers, black beans, courgette (zucchini), onions, sweet potatoes, tomatoes… you name it! I like to add locally grown seasonal vegetables, though. They’re cheaper, and taste so fresh.

How To Make The Recipe

Preheat the oven. For this, you want to set your oven to 390 °F (that is, 200 °C).

Prepare the filling ingredients, if you haven’t already 😉

Assemble the enchiladas. Warm four tortillas and lay them out on a flat surface. Now start layering. Add the spinach. Then layer in order of ingredients, approximately 3 tbsp of the rice, chilli, top with coriander (cilantro) and jalapeños.

Roll the tortilla so that it is closed, with just the ends open. Repeat until all four are done. And lay them side by side in a baking tray.

Add the sauces. Cover the top of the tortillas with the salsa first, then the cheesy sauce—and bake for about 20 minutes.

Prepare the vegetables while the tortillas bake. I always steam them for quick and healthy cooking. Try not to overcook; keep them al dente. Raw salad is even better.

Serve—and enjoy after plating those enchiladas 😋 💚🤍❤️

Variations, Ideas & Notes

I’ve mastered this recipe enough to know where there’s room for flexibility—and let me tell you, you get to play around a lot!

Substitute Ingredients

Spinach wraps instead of wholemeal tortillas (a low-carb option)
Rocket (arugula) instead of fresh spinach
Cauliflower rice instead of Mexican rice (another low-carb option)
Parsley instead of coriander (cilantro)
Serrano peppers instead of fresh jalapeños
Cashew cream sauce instead of vegan cheesy sauce

Also, there are quite some things you can add-on (optionally, of course).

Optional add-ons

Guacamole
Red enchilada sauce
Cumin
Corn
Tempeh
Olive oil (to saute the veggies)
Hot sauce

Pro Tips For This Recipe

Speaking from experience—10-inch tortillas are your best bet. They really hold the fillings neatly.
You would want to warm the tortillas in a microwave or over the stovetop (one at a time). Otherwise, they can crack as you roll them (yikes).
Prepare the filling ingredients a day earlier; this way, your enchiladas take only 30 minutes.
You can use queso sauce if you don’t have vegan cheese sauce.
Keep an eye on those enchiladas baking in the oven. Once the cheesy sauce is bubbly (and slightly golden), you can take them out.
Add toppings! Sprinkle extra fresh coriander (cilantro) or even fresh avocado slices before serving. They give the enchiladas such a fancy appearance—and taste.
Don’t overfill the tortillas. I know it can be tempting, but 2-3 tbsp will be enough for a snug roll.
I spread a small amount of salsa (or cheese sauce) at the bottom of the pan; this helps the tortillas from sticking.

Frequently Asked Questions

How to serve vegan enchiladas?

The fillings can double as the sides when serving—but that’s if you’re enjoying enchiladas on their own. For a heartier meal, I like to have them with tomato soup or creamy vegan slaw. Drinks like a healthy green smoothie make a bomb combo, too! Just make sure the smoothie isn’t too thick. (We’re trying to complement the meal, not overwhelm it).

How to store and freeze plant-based enchiladas?

To store: Vegan enchiladas taste best right out of the oven. BUT you can store them in the refrigerator for up to 3 days.

To freeze: Store your leftovers in a freezer-safe bag. When you’re in the mood to have them again—thaw in the refrigerator overnight, then heat in a 350 °F (175 °C) oven for around 15 minutes. If you forget to thaw overnight, no problem.

To reheat: You can bake them directly in the oven, but this time for a bit longer (around 1 hour). Also, keep the enchiladas covered for the first 30 minutes in the oven; then uncover for the rest of the time.

How to make vegan enchiladas?

Well, like we just did 😁 Replace the dairy and meat with plant-based stuff. You know, tempeh, beans, or tofu instead of meat, and use storebought vegan cheese… or better still, make your own!

What are the best toppings for enchilada?

When serving enchiladas, I have plenty of different toppings on hand. Green onions, jalapeños, vegan sour cream, salsa… Oh, and some more queso sauce. You don’t need to have all of them, though; you make do with your faves.

Are these enchiladas gluten-free?

Yes, it is gluten-free, if you use corn tortillas instead of wholemeal tortillas. The rest of the ingredients can be added as is.

What do vegan enchiladas taste like?

If you’re following my recipe, then your plant-based enchiladas will be pretty much similar to the traditional flavours of the original, non-vegan, less healthy version. You can expect them to be…

Spicy
Hearty
Creamy
Cheesy
Fresh

Did You Love the Recipe as Much as I Do?

Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻‍🍳MasterChef creation 🤗

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