Best Vegan Enchiladas with Sauce (Casserole Recipe) (2024)

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 5-8 servings

Ingredients

Enchilada Sauce

• 2 tbsp coconut oil or oil/butter of choice
• 3 tbsp unbleached all-purpose flour
• 2 tbsp chilli powder
• 1 tbsp paprika
• ½ tsp cumin
• 2 cups water
• 3 tbsp tomato paste
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp oregano
• ¼ tsp cayenne pepper, optional
• 1 vegetable bouillon cube
• Sea salt & black pepper to taste

Enchiladas

• 3 cups shredded jackfruit, seeds removed
• 1 tbsp oil
• 1 small cooking onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper (type/colour is your choice), chopped
• 1 cup black beans or bean mixture, drained and rinsed
• 2 cups spinach, chopped
• 2 cups vegan cheese shreds, divided (I used half vegan pepper jack shreds & half vegan cheddar shreds)
• 5-6 medium-sized tortillas or 10-12 small tortillas
• fresh cilantro or Green onions, for garnish

Instructions

1. For the Enchilada sauce; Over low-medium heat, heat your 1 tbsp oil in a medium saucepan or pot.
2. Whisk in 3 tbsp flour.
3. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and ½ tsp cumin. Keep whisking as it heats up.
4. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. It should bubble up. Continue to whisk.
5. Next add 3 tbsp tomato paste, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, ¼ tsp cayenne (optional if you don't like too spicy), and 1 vegetable bouillon cube crumbled. Add the other 1 cup of water and whisk until well combined.
6. Allow it to simmer, stirring as it thickens.
7. Remove from heat and set aside.
8. For the enchiladas: Heat 1 tbsp oil in a large pan over medium-high heat. Add 1 diced onion and 3 cloves of minced garlic and cook for 3-5 mins, until translucent. Add up to 3 cups of shredded jackfruit and mix. Season with salt and pepper.
9. Cook, stirring constantly until jackfruit is browned or charred.
10. Add your choice of vegetables to the pan. I used diced bell peppers, black beans, and spinach.
11. Next, add in ¾-1 cup enchilada sauce.
12. Now lower heat to simmer jackfruit mixture on low-medium for 5 mins, or until spinach has wilted.
13. Preheat oven to 350F.
14. Add 1 cup of vegan shredded cheese: I used ½ cup pepper jack shreds and ½ cup cheddar shreds.
15. Taste and season with salt and pepper.
16. Next, add a small layer of enchilada sauce to the bottom of your 13 x19 in baking/casserole dish to prevent tortillas from sticking (like you do with lasagna). Conserve most of your sauce as you'll be placing sauce on top of tortillas in casserole shortly.
17. Now to prepare tortillas: scoop equal amounts of the jackfruit mixture to the center of each tortilla. Roll it up and place seam side down in the dish. Repeat with as many tortillas as it takes to fill the baking/casserole dish. It depends on the size of your tortillas. If you use large tortillas with folded ends, some can fit 5-6 tortillas while with smaller tortillas, you should be able to fit 7-10. Whatever number of tortillas you have, just divide the mixture evenly and place them in a casserole dish.
18. Pour the rest of the enchilada sauce on top and smooth it out across the top to cover tortillas. If you leave tortilla ends without sauce, they will crisp up if you prefer crispy ends. I prefer to cover all the tortillas with enchilada sauce.
19. Sprinkle the remaining 1 cup of vegan cheese on top (or more).
20. Bake for 20-25 mins, until cheese, is melted and bubbling.
21. Garnish with cilantro or green onions and serve.

Nutrition Information

Serving size:1 serving Calories:659 Fat:27g Carbohydrates:75g Sugar:2.6g Sodium:1263mg Fiber:16.5g Protein:13.6g