Creamy, cheesy vegan enchiladas can be yours with a few simple ingredients!

Seriously friends, this is one of the best enchilada recipes to ever come out of my kitchen. I’ve made veggie enchiladas, mushroom enchiladas, and lots others. However, it’s this healthy enchilada recipe that beats out the others easily handily.

Why is this enchilada recipe the best? First, I used my classic enchilada sauce, adapted over the years of practice. Second, I made a super creamy cheesy sauce with Daiya cream cheese, nutritional yeast and (secret ingredient!) canned 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 tastebuds?

How to Make Cheezy Vegan Enchiladas

First, you’ll need to make the sauce. It’s an incredible sauce, that could also be used for ‘wet’ burritos, atop nachos, or even as a drizzle for simple beans and rice. Make a double batch and freeze any leftovers for quicker prep next time.

For the cheesy sauce: it does require a special ingredient (the vegan cream cheese), but it’s so worth it. Originally I used Daiya’s cream cheese, and Kite Hill or other brands could also be used. It would also be incredible using Miyoko’s.

Finally, the filling: vegetables and beans are interchangeable here. Don’t think broccoli belongs in enchiladas? Replace with extra beans or corn. Don’t like black beans? Swap for others, or even refried beans. Make them your own!

The Best Vegan Enchilada Recipe

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)

Enchiladas
1 cup finely chopped broccoli
1 cup finely chopped cauliflower
1 cup corn kernels
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 (room temperature), 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 of cheezy sauce).
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. Pour or spread remaining Cheezy Sauce on top. Bake for 20 minutes. Let cool before serving. Makes 4-6 servings.