These vegan enchiladas are stuffed with a meaty chipotle seasoned jackfruit and black bean filling, smothered in enchilada sauce, and then loaded with toppings!
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I just polished off two of these vegan enchiladas and I gotta tell ya…these are the best dang enchiladas I’ve ever tasted in my life–vegan or not! If you only try one of my recipes from my entire website, please try this one, you won’t be disappointed!
These vegan enchiladas are absolutely loaded with the most delicious jackfruit and black bean filling. If I didn’t know that they were made with jackfruit (because I made them) I would never guess it wasn’t made with meat. I would definitely serve this dish to a meat-lover because I bet my bottom dollar that they would love it too.
Check out this recipe roundup if you want more delicious vegan jackfruit recipes that taste better than meat!
What’s Makes This Easy Vegan Enchilada Recipe Better Than The Others?
- It has the best meaty chipotle-seasoned jackfruit filling!
- It’s very easy to make!
- You don’t have to make your own enchilada sauce or vegan cheese sauce. This is an easy recipe that doesn’t taste like you took any shortcuts even though you did. It’s our secret!
- It makes enough for lots of leftovers! Bonus, it’s freezable!
- The black beans make the filling high in protein and fiber.
- This recipe is very customizable. You can use your choice of wraps (corn or flour) and your favorite toppings. As long as you have the jackfruit filling + enchilada sauce, you’re golden.
How To Make Vegan Enchiladas
I used the filling of our favorite jackfruit tacos to make these vegan enchiladas.
Start by sauteing the diced onion in olive oil or vegetable broth until translucent. Add the minced garlic, adobo sauce (just the sauce from the can of chipotle peppers), tomato paste, and all of the dry seasonings to the pan. Stir to combine and let it cook for 2 minutes.
Add the rinsed and drained jackfruit (I recommend this brand or the Trader Joe’s brand) to the pan along with the water. Cover the pan and let it cook for 25 minutes. Remove the lid and use a wooden spoon or potato masher to lightly mash and break up the jackfruit. It should shred easily. Add the black beans to the pan and mix well to combine.
Preheat the oven to 350 degrees. Spread 1/2 cup of red enchilada sauce into the bottom of a 9×13 casserole dish. Next, lay one tortilla on a flat surface and spoon a 3/4 cup of the jackfruit filling into the tortilla, roll it up, and place it into the casserole dish. Repeat until you’re out of filling or out of space in the dish. You should be able to make 8 large enchiladas.
Pour the remaining enchilada sauce over the rolled tortillas and top with vegan cheese. Bake the enchiladas for 30 minutes. Top with lettuce, tomato, avocado, green onions, vegan sour cream, and cilantro.
How Do You Make Vegan Enchilada Sauce?
Most of the vegan enchilada recipes that are out there tell you to make your own vegan enchilada sauce…not this girl! I intentionally used a store-bought sauce for this recipe because I wanted it to keep the vegan enchiladas easy to make.
The organic vegan enchilada sauce that I used is from Whole Foods (this is not sponsored I just really like it!) and I love it because it has simple ingredients, it’s low sodium, it’s organic, and it’s oil-free! That’s practically as good as if I made it myself at home, except I saved time and had to wash one less pot! It’s a win-win! (You can see what the bottle looks like in my Whole Foods vegan grocery list.)
Are These Vegan Cheese Enchiladas?
Yes, these are vegan cheese enchiladas! I wanted to keep this recipe as easy as possible so I didn’t want to add extra steps and prep time by making my own cheese sauce (which would be delicious if you wanted to do so). I kept it simple and sprinkled 1/2 cup of shredded vegan cheddar cheese (I used my favorite Violife cheese) over the top of the casserole before baking it and it was delish.
Vegan Enchiladas Topping Options
While the enchiladas would be delicious by themselves, the toppings really kick it up a notch! It’s kind of like nachos or vegan chili, the toppings really make a difference! I basically make a salad on top of my enchiladas, my favorite toppings include:
- Chopped romaine lettuce
- Diced tomatoes
- Guacamole or sliced avocado
- Vegan sour cream (I always use Kite Hill unsweetened plain greek yogurt)
- Sliced green onions or chives
- Jalapenos (especially pickled jalapenos!)
- Vegan shredded cheese
What Type of Tortillas Should You Use For Vegan Black Bean Enchiladas?
Traditional enchiladas call for corn tortillas but it’s totally okay to use flour tortillas instead if that’s what you prefer or have on hand. Just be careful picking out vegan tortillas because many mainstream brands contain lard or honey. I use a brand of organic vegan tortillas, ironically, called Stacey’s tortillas.
Just be aware that if you do use corn tortillas, you will need to use half of the amount of filling in each enchilada because corn tortillas are much smaller than flour tortillas. You will also have more than 8 enchiladas in the casserole dish.
Can You Freeze Vegan Enchilada Casserole
Yes, this vegan enchilada casserole freezes very well! First, choose a large oven and freezer-safe container. Next, follow all of the recipe instructions until baking the enchiladas (don’t add the shredded cheese yet). Once you assemble the casserole, cover and wrap it with freezer paper or foil or however you prefer.
When you’re ready to reheat the enchiladas you have two options:
- Cover the frozen enchiladas with parchment paper or foil and bake it for 30 minutes at 350 degrees. Remove the cover, add the shredded vegan cheese, and bake it for an additional 15-20 minutes or until it’s hot all the way through.
- Remove the frozen enchilada casserole from the freezer and let it thaw overnight in the fridge. Add the shredded vegan cheese and then cook it for 30 minutes at 350 degrees.
Tips For Making The Best Vegan Enchiladas
- Make sure you use young green unripe canned jackfruit, you cannot use fresh jackfruit or sweet jackfruit in syrup for this vegan enchilada recipe.
- I would recommend that you use this brand of canned jackfruit or Trader Joe’s brand. I’ve found both of them to have the best pieces of jackfruit with smaller seeds and less hard cores.
- You can use corn tortillas or flour tortillas for this recipe, both are delicious.
- You can substitute green or brown lentils, kidney, pinto, or great northern beans for black beans if you please.
- If you’d like to make this vegan enchiladas with jackfruit extra spicy, I recommend adding an additional tbsp of the adobo sauce or mincing up one of the chipotle peppers and putting it in the filling. Or you could drizzle hot sauce over the top or add sliced jalapenos to the topping. Lots of ways to give it a spicy kick!
- If you think that you’re going to have leftovers, reserve 1-2 tbsp of the enchilada sauce to use when reheating. Or add a splash of water to the sauce to help loosen it up.
More Vegan Jackfruit Recipes You’ll Love
If you make these vegan black bean enchiladas, please post a picture of it on Instagram, tag me @Stacey_Homemaker and use the #StaceyHomemaker so I can see your yummy creation!
Best Ever Vegan Enchilada Recipe
Enchilada Filling -
- lettuce, chopped
- tomatoes, diced
- green onions, sliced
- vegan sour cream
- Preheat the oven to 350 degrees.
- Follow this recipe to make the chipotle jackfruit filling. Add the drained black beans to the mixture and mix well to combine.
- Pour 1/2 cup of red enchilada sauce into the bottom of a 9x13 inch casserole dish. Swirl it around to coat the base.
- Lay one tortilla onto a flat surface and fill it with 3/4 cup (not packed) of filling. Press the filling down and roll it up. Place the enchilada into the casserole dish. Repeat this step until you're out of filling or space in the dish. You should be able to make 8 large enchiladas. Pour the rest of the enchilada sauce over the enchiladas. Top with shredded vegan cheese and bake for 30 minutes.
- Remove the casserole from the oven and let it cook for a few minutes before you add all of the toppings. Or you could individually garnish each plate, it's up to you.
- If you think that you'll have any leftovers, reserve 1-2 tbsp of the vegan enchilada sauce for when you're reheating the enchiladas.
- These enchiladas are freezer-friendly! Check the post for further instructions on how to freeze and reheat them.
- Just in case you missed it, here's the recipe for the jackfruit filling.