• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Roasted Veggie Enchiladas

Roasted Veggie Enchiladas

February 24, 2016 By Diane Smith 8 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet

Enchiladas always seem like too much work, but they are sooooo delicious that I’m giving them a try. It’s true, they take some work but the final product is well worth the effort.

I tried these plant-based enchiladas before with store-bought enchilada sauce and it just didn’t taste as good as I was expecting. So, this time I’m biting the bullet and making the sauce for these roasted veggie enchiladas almost from scratch. The sauce uses canned tomato puree and chili powder, and it’s delicious.

Vegan Enchiladas

Whole Food Plant-Based Enchiladas Recipe

The roasted vegetable enchiladas dish comes together quicker than you’d expect. Consider making your very own sour cream topping from tofu, it’s very easy to prepare.

Use all sorts of extra fresh toppings for these enchiladas like: cilantro, green onions, white onions, fresh jalapeno slices or even homemade pico de gallo.

If you’re not a fan of red enchilada sauce or just simply want to try a different kind of sauce, try this green tomato enchilada sauce or tomatillo sauce from scratch. The green sauce will give it a whole new flavor.

Roasted Veggie Enchiladas

For parties, you can make both for your vegan cauliflower enchiladas. In fact, if you’re having a party you could plan an entire theme around a Mexican fiesta and use this recipe and others. There are tons of cute ideas on Pinterest, especially on how to decorate and serve food.

Have a look at a few more plant-based Mexican recipes:

  • Black Bean Tacos with Avocado Cream
  • Enchilada Casserole
  • Vegan Chiles Rellenos

To help you out I’ve already found some cute ideas, check them out below:

  • Tangy fruit cups
  • Planter pots for guacamole, pico and other condiments
  • Chip bar with tons of salsa (multiple versions of red and green) or festive dip options
  • Fresh roasted corn with plant based toppings
  • Piñata inspired napkin rings
  • Mexican inspired table scape with blankets, cactus and candles
  • Lime place holders for seating

There are tons more but you get the idea, have fun with it. These wfpb enchiladas are not just the perfect plant-based party food, they’re great for a plant-based dinner, lunch or for potluck gatherings.

I’d love to hear your feedback in the comments below for this Roasted Veggie Enchiladas recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Roasted Veggie Enchiladas

Vegan Enchiladas
Print Recipe
4.12 from 25 votes

Roasted Veggie Enchiladas

This south of the border dish is just scrumptious but it’s not loaded with heavy oils and cheese like the original version. It can be the focal point of any pot luck or dinner party or just the perfect dinner after a long day. Your friends and family will thank you for this treat.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 6 people

Equipment

  • Food Processor
  • Lemon Squeezer
  • Cutting board
  • Knife
  • Baking Sheet
  • Spatula Set
  • Large Skillet
  • High-Speed Blender
  • Ceramic Bakeware

Ingredients

Sour "Cream"

  • 1 14 oz package firm organic tofu
  • 3 Tbl lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 2 tsp soy sauce
  • 2 tsp nutritional yeast optional
  • 1 large red onion roughly chopped

Enchilada Sauce

  • 1 medium onion chopped. about 1 cup
  • 1 28 oz can tomato puree
  • 3 cloves garlic minced
  • 2 1/2 Tbl chili powder
  • 2 tsp cumin
  • 2 Tbl lemon juice
  • 1 tsp herbs de provence
  • 1/4 tsp ground cayenne pepper (optional)
  • 1 tsp sea salt (optional)
  • 1 tsp ground pepper

Enchiladas

  • 2 large yams roughly chopped
  • 2 large bell pepper cut into ½” pieces
  • 1/2 head cauliflower broken into ½’ pieces
  • 3 medium size zucchini cut into ½” pieces
  • 1 package corn tortillas
  • 2 avocados sliced
Prevent your screen from going dark

Instructions

  • Preheat over to 400 degrees. Line a large baking sheet with parchment paper.

Sour "Creme"

  • Place all of the ingredients in a food processor and blend until smooth. Use a spatula to clean the sides periodically until all if well blended. Remove to a bowl and set aside.

Enchilada Sauce

  • In a large skillet, heat 1/4 cup water over medium heat and add onions to cook. Let the pan dry out and onions brown a bit. Add garlic and cook for another minute.
  • Pour the tomato puree into the carafe of a blender and add the sauteed onion, garlic mixture along with the chili powder, cumin, herbs de Provence, cayenne, salt, and pepper. Puree until the sauce is smooth.
  • Pour the sauce back into the onion skillet and bring to a simmer over medium heat. Lower heat and simmer for 15 minutes.

Enchiladas

  • Steam the yams in a little water until they're tender. Add them to a bowl, mash, and set aside.
  • Place the chopped vegetables on the baking sheet and roast for 25 minutes or until just tender and lightly browned. Remove from oven, mix with the mashed yams and turn the oven down to 375 degrees.
  • When the enchilada sauce is done bring it to your assembly area. Spread a small amount of the enchilada sauce on the bottom of a 9x13” baking dish.
  • Dip one tortilla at a time into the warm sauce. Place it onto a plate. Fill the tortilla with about 1/4/-1/3 cup of the veggie mixture. Roll up the tortilla and place face down into your dish.
  • When the baking pan is full, pour the reminder of the enchilada sauce over all and bake in a 375 degree oven for about 30 minutes or until heated through.
  • Serve topped with tofu sour cream, chopped green onions and avocado slices.

Notes

Nutrition

Nutrition Facts
Roasted Veggie Enchiladas
Amount per Serving
Calories
456
% Daily Value*
Fat
 
15.8
g
24
%
Saturated Fat
 
2
g
13
%
Sodium
 
173.5
mg
8
%
Carbohydrates
 
67
g
22
%
Fiber
 
16.2
g
68
%
Sugar
 
14.3
g
16
%
Protein
 
15.8
g
32
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
181.5
mg
220
%
Calcium
 
230
mg
23
%
Iron
 
6.5
mg
36
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Comments

  1. Julia

    February 8, 2017 at 5:37 pm

    I was bored of cooking and eating the same thing all of the time and thought I would try something different so I came across this plant based meal. I figured I would try something Mexican as that would go over well with my boys. I followed the recipe but didn’t make the “sour”cream as I don’t usually eat real sour cream anyways. The family enjoyed the meal, it was filling. I found that the enchiladas actually tasted better the second or third day as it had more time for the flavours to come out. A great meal to make and have as left overs for work.

    Reply
    • Diane Smith

      February 8, 2017 at 6:54 pm

      Hey, Julia… I’m so glad you enjoyed the recipe! I love left-overs, too. It just makes dinner easier the next night and it’s so good to hear that it was even better the second and third day!

      Reply
  2. Emma

    June 14, 2017 at 7:15 am

    I’ve made a number of the recipes from this website and love them, so I am really looking forward to trying this recipe. Just to be clear, the mashed avocados should be mixed with the veggies and put inside the enchiladas before they are put in the oven? Or are they just for topping at the end? Thanks!

    Reply
    • Diane Smith

      June 14, 2017 at 8:49 am

      Hi Emma, thanks for the question. It was a little confusing, the “mashed” avocado should have been “sliced” and used for topping after you bake them. I changed the recipe to reflect this. Although, you could really put them inside, if you prefer. They’re a great addition to this dish. I hope you enjoy. So glad you’re enjoying the recipes on the site.????

      Reply
  3. Kelly

    August 27, 2017 at 3:42 pm

    Love it! I added cubed, sauteed tofu instead of the yams as I am not a yam fan, but wanted a similar texture.

    Reply
    • Diane Smith

      August 27, 2017 at 6:37 pm

      Great idea and that adds a little extra protein 🙂 ???? Glad you enjoyed the recipe!

      Reply
  4. Melinda Chapman

    December 12, 2017 at 8:10 pm

    This was really good. I changed it only a little by not adding cauliflower and I also roasted the sweet potatoes separately then mashed them. I love the roasted flavor. I used canned enchilada sauce. Next time I’ll add some black beans to give it more protein but it was enjoyed by both myself and my husband.

    Reply
    • Diane Smith

      December 13, 2017 at 11:21 am

      I love that you mixed it up! I hear you with store-bought enchilada sauce! I like to keep it simple, too 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking