Enchiladas are the perfect comforting food for winter when you really think about it. They’re warm and snuggled up in blankets, exactly how we want to be during the winter. How much more comforting and relatable can a meal be?

We put together a list of 10 of our most delicious vegan enchilada recipes from our Food Monster App. Enjoy!


1. Black Bean, Corn, and Red Rice Enchiladas

Black Bean, Corn, and Red Rice Enchiladas

Source: Black Bean, Corn, and Red Rice Enchiladas

You’re going to love Kathleen Henry‘s Black Bean, Corn, and Red Rice Enchiladas. They’re cheesy, spicy, and made with a from-scratch enchilada sauce. They’re also made with affordable and filling veggies! Once you pop them in the oven, all you need to do is sit back and wait for the magic to happen.

2. Potato Kale Enchiladas

Vegan Potato Kale Enchiladas

Source: Potato Kale Enchiladas

This wonderful recipe for Potato Kale Enchiladas by Adam Merrin and Ryan Alvarez is the best of both worlds: classic, hearty enchiladas with a roasted chile pepper sauce and an irresistible filling of tender baked potatoes and sautéed kale dressed with lime. Although this dish has a few extra steps, it is a great example of how flavorful and satisfying vegan cooking can be. When it emerges hot and bubbly from the oven with the aroma of fresh peppers and toasty potatoes, you will know it was time well spent.


3. Cheesy Roasted Corn and Sweet Potato Enchiladas

Source: Cheesy Roasted Corn and Sweet Potato Enchiladas

Danielle Clark‘s Cheesy Roasted Corn and Sweet Potato Enchiladas are the perfect cozy dinner! They’re made with minimal ingredients, come together in under an hour, and are incredibly easy to make.


4. Tofu Veggie Enchiladas With Spicy Chili Sauce and Avocado Crema


Source: Tofu Veggie Enchiladas With Spicy Chili Sauce and Avocado Crema


In Maya Sozer‘s recipe, tofu and vegetable-stuffed enchiladas are coated with a spicy chili sauce and a creamy avocado-cilantro crema. They’re then baked in the oven, allowing the edges of the tortillas to crisp up as the sauce soaks in. Garnish with lime juice and fresh cilantro and we guarantee that you’ve got a real crowd-pleased.

5. Black Bean and Corn Enchiladas

Source: Black Bean and Corn Enchiladas

Jamie Bevia‘s Black Bean and Corn Enchiladas are deliciously cheesy with a flavorful sauce and lots of avocado.

6. Butternut Squash Black Bean Enchiladas

Source: Butternut Squash Black Bean Enchiladas

Kaylee Pauley‘s Butternut Squash Black Bean Enchiladas completely hit the spot! The natural sweetness of the roasted butternut squash perfectly balances the savoriness of the beans, onions, and garlic. Then the flavors really come alive as the veggies meld with the Mexican spices and vegan cheddar. Let’s be honest, more than one spoonful disappears before ever making it to the tortillas.

7. Pumpkin Chickpea Enchiladas

vegan enchiladas

Source: Pumpkin Chickpea Enchiladas


This Mexican-inspired dish by Claudia Hollings is all about corn tortillas stuffed with pumpkin and chickpeas (plus a roasted shallot), covered with a tomato and chipotle chili sauce, and baked until everything’s hot and the tortilla ends are nice and crispy.

8. Refried Bean Enchiladas

Refried Bean Enchiladas

Source: Refried Bean Enchiladas

Just because you’re on a budget doesn’t mean that you have to skimp on flavor. Melanie Sorrentino‘s simple Refried Bean Enchiladas are packed with refried beans (which you can make oil-free), tangy black olives, and green salsa, then covered with spicy sauce and baked until warm and bubbly. They’re served with a simple side of rice seasoned with cilantro and summer squash.

9. Breakfast Enchiladas With Poblano Cream

Breakfast Enchiladas With Poblano Cream b

Source: Breakfast Enchiladas With Poblano Cream

Gabrielle St. Claire‘s Breakfast Enchiladas With Poblano Cream may be for breakfast, but you’ll want them for lunch and dinner, too. Each flour tortilla is stuffed with a cheesy tofu and vegan sausage scramble, Shiitake bacon, and a spicy poblano cream sauce. Plus, it’s topped with vegetables, more sauce, and avocado! Best part is, you can put the leftover poblano sauce to good use for lunches, dinners, or even another Mexican-inspired breakfast.

10. Chorizo Spiced Potato Enchiladas

vegan chorizo spiced potato enchiladas

Source: Chorizo Spiced Potato Enchiladas

Zsu Dever‘s Chorizo Spiced Potato Enchiladas are really tasty! Potatoes are tossed in a blend of hot spices and wrapped up in a warm tortilla with black beans and fresh herbs. They’re also topped with a spicy sauce and a creamy vegan cheese sauce. The red sauce is simple and easy, the potatoes are mix-and-bake and the beans and greens are minimally processed as the flavor is all provided by the chorizo spices. Simple to make, although not completely fuss-free, this is well worth the minimal effort.

We hope you’re staying as bundled up and warm as these enchiladas! For more delicious recipes, download our Food Monster App where we have over 15,000 vegan and allergy-friendly recipes.

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