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|Calories420Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sierra 21 days ago
I’m 15 and made this as a dinner and it was delicious! I put a bit of sour cream on the side and it tasted so good. 10/10 recommend
Karene Robinson a month ago
This is a run away favorite. My picky vegetarian and my carnivorous children really enjoyed this meal.
Desi Carson a month ago
We added a bunch more spices to the sauce and added real cheese on top. Incredible!
Malle Jõgeda 2 months ago
I do it once a month, love this recipe! I use regular cheese though :o
Mandy Screven 2 months ago
I eliminated the oil and the cheese from this recipe to make it Whole Foods plant based compliant and I added lots of veggies to this recipe, 2 medium zucchini, 1 8oz fresh mushrooms, 1/2 bag fresh spinach, 1 can corn, chopped red pepper, two jalapeño, 7 cloves garlic, 2 onions, 2 cans black beans, 6 tsp chili powder, 4 tsp cumin, 1 tsp salt, 2 tsp coriander, 1 cup fresh cilantro, one can of roasted tomatoes, two cans of red enchilada sauce this made 27 enchiladas so I layered them into deep casserole dish and added sauce to each layer, added more sauce and cilantro to the top and cooked for 25 minutes and topped with vegan parm (made from cashews and nutritional yeast and garlic) and served with fresh avocados and sliced Limes it was amazing! Will make again!
Michelle P. 3 months ago
Totally amazing!! Next time I’m doing double the amount of sauce, but wow was this good
Lastar T. 3 months ago
Better than any meat version of enchiladas I've ever made. I switched up a few things so they were really vegetarian. I used stewed tomatoe and mixed with red enchilada sauce. Added mushroom and green bell pepper to the black beans. And I used organic cheddar and jack cheeses. I stored the rest of the filling in the freezer for another night 😋
Pahton Hulmes 3 months ago
Thought this dish was so good. Not just “good for being vegan” food, but better than the non-vegan enchiladas I’ve made. I did add a little more tomato sauce to the recipe and it turned out perfect. I also didn’t mash the beans!
Kathy E. 4 months ago
This was good. I don't think you need to really mash the beans, though. We didn't bother. Next time I would pour some enchilada sauce or salsa verde over the top. It needs a little more sauce.
Kelly Davis 4 months ago
I was nervous about this, as I’ve never made enchiladas before, but the recipe was easy to understand and put together. I made it with ease and it was SO GOOD!!! I will be making this again!!!!
Julie 4 months ago
This recipe was very delicious. But I didn’t use enough tomato purée so the sauce was a bit too light, next time I’ll add more. This recipe was a bit too spicy, but I’ll just add some avocado to serve. Other than a few tweaks for personal preference, this recipe was well worth the try!
Carolyn Pautz 5 months ago
Pretty good, not difficult. Next time I will add some peppers and avocado. I halved the recipe and it still turned out. Would be nice with an herb salad.
Marieke H. 5 months ago
I really liked this. I made my own 'bean mixture', adding corn, red bell pepper, onion and spinach, so only roughly based myself on this recipe. I also used a vegan feta that I like, as I don't live in the US. It was relatively easy and I would definitely make it again!
Mary 5 months ago
Really good, enjoyed the meal!
Rosio M. 5 months ago
My family loves it. We typically we don’t like to use tomato sauce but you can’t really tell with this recipe. It does take a bit of time to make but it’s worth it.
Marla 5 months ago
Tasted awesome. Everyone enjoyed them. Will definitely make again
Kathryn Slezak 5 months ago
So good! So easy and tasty re-heating as well
Maxwell Barton 5 months ago
This was fantastic! Will be making it again
Hannah 5 months ago
Absolutely amazing! I added chopped romaine lettuce into taco lettuce and added to the top for crunch and perfect!
Mark Fearheiley 6 months ago
Outstanding! My wife isn't into stuff like this and scoffed at it until she tried it and then devoured it. My 3yr old son is used to eating junk and turns down everything that isn't and he devoured an entire large bowl. Of course i thought it was great!
Georgiana 6 months ago
I’ve made this recipe 3 or 4 times now, always ended up really really delicious. My mods to it: -any cheese will do not just vegan (I prefer mozzarella) -can never get the beans to strain and give me the sauce, so I just use less tomato sauce and put the chunk I didn’t use in a sauce pan with oregano, garlic, basil, onion powder, sugar, salt, and a small can of tomato paste until mall the flavours blend What surprises me the most is that there is no heat in the jalapeño.
Davis 6 months ago
This was very good. I did add a 1/2 small can of diced tomatoes with green chili’s to the “sauce” and then topped the enchiladas with the other 1/2.
Rebecca 6 months ago
A little soggy, but all the flavors blended wonderfully! I used a “Follow Your Heart” brand shredded cheddar, honestly, I didn’t care much for it. Dairy free cheese is always a challenge. I added some corn I had left over from what wasn’t needed in the Spanish rice, turned out very well! Will DEFINATELY make it again, with different cheese.
Darcelle McLaren 6 months ago
Loved these! Turned out tangy and delicious.
Hall 7 months ago
Loved these enchiladas! I didn’t use any cheese and mine still came out absolutely delicious
Alice Pineda 7 months ago
The taste was amazing! My children really enjoyed it.
John Ryan McGill 7 months ago
Very delicious. I thought it may have been too much chili powder but it turned out great.
Donna Murphy 8 months ago
it was very tasty and easy to make. I will make this again for sure.
Chrystal 9 months ago
SO GOOD. I made this for my partner’s birthday dinner and he loved it SO much! So did I! Thank you for posting, we’ll be making this again tonight.
Savannah Ashby 9 months ago
These were absolutely amazing!