Cheezy Vegan Enchiladas

vegan enchiladas
vegan enchiladas

Seriously friends, this is one of the best enchilada recipes to ever come out of my kitchen. I’ve made veggie enchiladas before using a similar recipe, but this healthy, vegan recipe beats out the others easily because of the mix of a creamy vegan sauce made from Daiya cream cheese, nutritional yeast and (secret ingredient!) pumpkin! The combo of the cheezy sauce and the red sauce is stellar; the texture is spot on and it doesn’t get icky as leftovers. Ready to indulge your little tastebuds?

vegan enchiladas

Cheezy Vegan Enchiladas

Enchilada Sauce
2 Tablespoons olive oil
½ cup diced red onion
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
½ cup vegetable broth
2 Tablespoons balsamic vinegar
2 teaspoons each chili powder, oregano and honey
1 teaspoon each coriander, cumin and liquid smoke (or smoked salt)

Cheezy Sauce
½ cup vegan cream cheese
½ cup pumpkin puree
¼ cup nutritional yeast
¼ cup water (more as needed)

1 cup finely chopped broccoli
1 cup finely chopped cauliflower
1 cup corn kernals
2 cups cooked black beans
8-10 flour tortillas

  1. For the Enchilada Sauce: Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Lower heat and add remaining Sauce ingredients. Simmer for 15 minutes, until mixture thickens. Set aside to cool.
  2. To make the Cheezy Sauce: Whisk together cream cheese, pumpkin and nutritional yeast until smooth. Stir in water to make a smooth but thick sauce.
  3. To make the Enchiladas: Add broccoli, cauliflower and corn to a large skillet. Cook over medium-low heat for 10 minutes until just starting to soften, stirring constantly; add 1 Tablespoon water if vegetables are sticking.
  4. In a large bowl, combine the cooked vegetables, black beans and Cheezy Sauce (reserve ½ cup).
  5. Preheat oven to 375º. Dip one side of tortilla into Enchilada Sauce. Spoon about ½ cup of the veggie/bean mixture into the sauce-side of tortilla. Roll tightly and place folded side down in a 9 x 13 pan. Roll all enchiladas, and then cover with remaining red sauce. Spread on remaining Cheezy Sauce. Bake for 20 minutes. Let cool before serving. Makes 4-6 servings.

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About Andrea Bertoli 520 Articles
A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram

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