Vegan Enchiladas Verdes

These vegan enchiladas feature fresh corn tortillas wrapped around creamy refried bayo beans and melty cheese. They’re smothered in tangy green salsa and topped with garnishes like crumbly cotija cheese, Mexican crema, and fresh cilantro.

💚 Why you’ll love this recipe

• Perfect for gatherings: Whether you’re hosting a party or a quiet dinner, these vegan green enchiladas are always a hit!
• Customizable: From homemade to store-bought ingredients, you can customize the enchilada fillings and toppings to your heart’s content.
• Packed with flavor: This recipe has the perfect blend of hearty refried beans, creamy vegan cheese, tangy tomatillos, and a kick of chiles.

If you love vegan enchiladas, you should really check out our vegan birria tacos, entomatadas, enmoladas, and enchiladas potosinas.

🌽 Zesty vegan enchiladas

In contrast to our enchiladas rojas, these vegan enchiladas verdes showcase the vibrant colors and flavors of fresh tomatillos and chiles. Once blended, the green sauce boasts a tangy, spicy, and slightly sweet profile that’s pretty hard to resist!

We love to fill ours with refried bayo beans and dairy-free cheese for a rich, creamy, and melty contrast to the salsa verde. You can fold or roll your enchiladas in tender corn tortillas, then top them with fresh garnishes like Mexican crema, cotija cheese, and herbs.

For the ultimate spread, pair them alongside other Mexican classics like tacos, sopes, tamales, and more. However you serve it, you won’t be able to get enough of this vegan and gluten-free meal!

📜 History

Different forms of enchiladas have been dated back thousands of years. The Mayans of the Yucatán would dip corn tortillas in a sauce of pumpkin seeds, epazote, and broth, then fill them with hard-boiled eggs and add a spicy tomato sauce, making papadzules.

The Aztecs called their version “chillapizzali” (meaning chile-flute), alluding to the main ingredient of chile peppers.

Following the Spanish conquests, enchiladas eventually morphed into modern-day recipes found in both Mexican and Tex-Mex cuisine. Nowadays, a wide range of ingredients are used, like cheese, chicken, beans, and squash.

🌱 Are enchiladas traditionally vegan?

Enchiladas can be vegan-friendly, but most recipes today contain ingredients like cheese, meat, and Mexican crema. That being said, it’s actually very easy to make a vegan version! Here’s how:

• Meat: We like substituting meat with options like beans, jackfruit, or tofu.
• Dairy: Instead of dairy-based cheese and crema, use nut-based cheese and crema.

After trying these vegan green enchiladas, you won’t feel the need to use animal-based products any longer!

🛒 Ingredients & substitutions

• Tomatillos: Form the base of the sauce, adding a bright, acidic, tangy flavor. If tomatillos are unavailable, use green tomatoes with an extra squeeze of lime.
• Chiles: Both poblano peppers and jalapeños provide a spicy kick. If you’re sensitive to spice, omit the jalapeños and use green bell peppers instead of poblanos. Alternatively, for more spice, add some serrano peppers.
• Garlic and onion: We use fresh garlic and onion to add a savory depth of flavor to the sauce. White onions work best, but yellow or red onions work as well.
• Cilantro: Imparts a herbaceous, citrusy element. If you’re not a fan of cilantro, you can simply omit it.
• Vegetable broth: Adds a boost of flavor to the sauce. You can use homemade or store-bought vegetable broth or stock powder.
• Lime juice: For extra tanginess in the sauce. Use freshly squeezed lime juice for the best taste, not lime juice from a bottle.
• Vegetable oil: To fry the corn tortillas, preventing them from turning soggy. Options include canola, sunflower, safflower, avocado, or peanut oil.
• Corn tortillas: Use homemade corn tortillas for the most authentic flavors. You can also use store-bought corn tortillas for more convenience.
• Refried beans: Our go-to option is refried bayo beans, but pinto or black beans are delicious as well. You can even use mashed lentils or chickpeas in a pinch.
• Vegan cheese: Provides a rich, melty gooiness that complements the beans so well. Any vegan cheese brand and variety that you prefer will work here.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan enchiladas

Step 1: Boil the vegetables

If your tomatillos still have the husk on them, remove those and give them a good rinse. Stem and seed the chiles, then simmer the tomatillos, chiles, onions, and garlic in a large pot until they soften.

Step 2: Blend the sauce

Roughly chop the cilantro and add it along with the vegetable broth and lime juice to a food processor or blender. Once the tomatillos, onions, chiles, and garlic are cooked, drain and blend everything until smooth.

Heat some oil in a saucepan over medium-high. Slowly pour the salsa in and simmer it for about 15 minutes to deepen the flavors.

Step 3: Assemble

Fry each tortilla in a pan of hot oil for a few seconds. The tortillas shouldn’t be too crispy since you still want to be able to roll them. Once they’re all fried, fill and roll your enchiladas for that perfect blend of crispy and creamy.

You can also bake them in a casserole dish for a few minutes at this point to better melt the cheese. Once they’re ready, top them with your favorite garnishes before serving. Happy eating!

If you have questions about this vegan enchiladas recipe, check out our FAQs or leave a comment down below!

🧀 Garnishes for vegan enchiladas

Add an extra pop of flavor and color to your vegan enchiladas verdes with garnishes and side dishes like these:

• Diced white onions
• Chopped cilantro
• Vegan queso fresco or cotija cheese
• Shredded lettuce
• Vegan Mexican crema
• Pickled jalapeños or red onions
• Chiles toreados
• Rice or calabacitas

🌡️ Storage & reheating

These vegan enchiladas are best enjoyed fresh, but here’s what to do if you end up with leftovers: 

• Fridge: Store the enchiladas in an airtight container for 4-5 days in the fridge. If possible, store the stuffed tortillas and sauce separately.
• Freezer: You can keep the sauce in the freezer in a mason jar for up to 6 months. The enchiladas will last for up to a month in the freezer. Just let them cool, then transfer them to an airtight container or freezer bag.
• Reheating: If you want to reheat your enchiladas verdes, place them in a casserole dish covered with aluminum foil. Bake them for 10-15 minutes at 350F.
• Prep ahead: You can make the sauce and filling 1-2 days prior, then simply assemble when you’re ready.

♻️ Variations

• Spicy: Add habanero chiles to the sauce for more heat.
• Extra veggies: Toss in some bell peppers, squash, sweet potatoes, or zucchini.
• Tofu: Add tofu crumbles for a hearty texture and taste.
• Mushrooms: Sautéed mushrooms make a great addition.
• Grilled veggie enchiladas: Mix some Chipotle fajita veggies into the filling.
• Sweet and spicy: Add some roasted chili corn salsa inside or on top.
• Breakfast enchiladas: Add some tofu scramble and vegan chorizo.

🧑‍🍳 Top tips

• Tortilla quality: Always opt for homemade or fresh, high-quality tortillas.
• Sauce consistency: You don’t want the salsa to be too thick or thin. Adjust it with vegetable broth or water.
• Melty cheese: Ensure the vegan cheese you choose melts well for the best results.
• Avoid soggy enchiladas: Don’t oversoak tortillas in sauce to prevent soggy tortillas.
• Prevent sticking: Add a bit of sauce at the bottom of the baking dish to prevent sticking if you’re baking the enchiladas at the end.
• Fry the tortillas: Don’t skip frying the tortillas. This ensures they don’t break while rolling and adds a layer of protection against turning soggy.
• Source fresh ingredients: It’s best to use fresh ingredients over frozen if possible, especially when it comes to the sauce.
• Bean texture: We like to keep our beans a bit chunky to add more texture, but it’s ultimately a personal preference.
• Garnishes: Don’t skimp on the garnishes! They add a lot to the final flavor profile.

💬 FAQ

🍴 More Mexican-inspired recipes

If you enjoyed this vegan enchiladas recipe, take a look at some more Mexican-inspired recipes like these:

• Enfrijoladas: Corn tortillas dipped in black bean sauce. 
• Vegan Fish Tacos: Ensenada-style fish tacos made plant-based.
• Tacos Dorados: Corn tortillas stuffed with mashed potatoes and cheese. 
• Tacos de Canasta: Basket tacos filled with beans and potatoes.

Note: We’ve updated this post to include new information and helpful tips about the recipe.