These mouthwatering Veggie Enchiladas are filled with spicy roasted sweet potatoes, fresh greens, tender mushrooms and more, then covered in gooey vegan cheese and your favorite enchilada sauce. They’re a healthy make-ahead dinner that’s guaranteed to become a family favorite. Great for meal prep, gluten-free, grain-free, dairy-free, vegan with paleo, low carb, keto and Whole30 options.
Hearty Homemade Vegan Enchiladas
Have you ever had to make two different main courses just to please both the vegans/vegetarians and the meat-eaters in your home? Well, we speak from experience when we tell you there’s a simple solution to this dilemma. It’s called veggie enchiladas!
That’s right – this spicy Mexican-inspired meal will be a big win for everybody at the table. It’s not only vegan, but it’s also gluten-free, dairy-free and grain-free. Plus, you can make it paleo, low-carb/keto and Whole30 compliant with a quick substitution or two.
There’s truly nothing to complain about when these flavorful enchiladas are involved. From the spicy roasted sweet potatoes to the soft caramelized onions, every little detail is divine. Good luck having any leftovers!
Are Enchiladas Healthy?
In general, enchiladas aren’t known to be the healthiest dinner option, but this recipe ensures that they’ll provide a wealth of vital nutrients to support your body. You’ve got the protein from the mushrooms, the vitamins from the greens and the potassium from the sweet potatoes, to name just a few. As an added bonus, these veggie-packed enchiladas have far fewer calories than those made with traditional enchilada ingredients.
What You’ll Need
Let’s get familiar with all of the ingredients you’ll need to make this unforgettable dish. If you’re on the Whole30 diet, simply serve the enchilada filling over cauliflower rice or zucchini noodles. You could also roll it into coconut wraps or jicama wraps, spoon it into lettuce cups, or enjoy it by itself in a bowl.
For the Roasted Sweet Potatoes
- Sweet Potatoes: Diced into half-inch cubes.
- Avocado Oil: Or olive oil.
- Chili Powder: Use a spicier or milder chili powder according to your preference.
- Cumin: This adds earthiness to complement the heat.
- Smoked Paprika: To supplement the chili powder.
For the Enchiladas
- White Onion: Diced.
- Garlic: Freshly minced.
- Cremini Mushrooms: Or baby bella mushrooms, sliced.
- Kale: Or spinach, chopped.
- Fine Sea Salt: Added to taste.
- Black Pepper: Freshly cracked.
- Red Enchilada Sauce: Some of this will go inside of the enchiladas and more will be poured on top. You can use as much as you’d like.
- Gluten-free/Grain-Free Tortillas: Be sure to get the large burrito-sized tortillas. We like Siete’s, which are both gluten-free and grain-free.
- Dairy-Free Shredded Cheese: If you’re not vegan or dairy-free, you can use real cheddar or your favorite Mexican cheese blend. Use Siete Cashew Queso for a paleo option.
- Fresh Cilantro: Chopped, to garnish the enchiladas.
How to Make Veggie Enchiladas
These impressive enchiladas are surprisingly easy to put together. You’ll have them on the table in about 40 minutes flat!
Roast the Sweet Potatoes
Prep for Baking: Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
Season: Spread the cubed sweet potatoes in a single layer on the lined baking sheet. Drizzle them with oil, chili powder, cumin, paprika and salt. Toss them around until each cube is evenly coated.
Roast: Bake the seasoned sweet potatoes for 18-23 minutes, or until they’re fork-tender.
Reduce Oven Temperature: Once the sweet potatoes are done roasting, remove them from the oven and lower the heat to 350°F.
Cook the Remaining Filling Ingredients
Sauté Onions & Garlic: While the sweet potatoes are cooking, add oil to a large skillet with tall sides (or a large pot) and set it over medium-high heat. Add the diced onions and garlic and cook for 5 minutes, or until the onions have softened and begun to caramelize.
Add Mushrooms, then Kale: Add the sliced mushrooms and sauté them for 6-7 minutes, or until they start to brown. Stir in the chopped kale and continue cooking for about 4-5 minutes, until the kale starts to wilt.
Season & Remove From Heat: Sprinkle the veggies with salt and black pepper and stir until combined. Remove the skillet from the heat.
Add Potatoes & Enchilada Sauce: Add the roasted sweet potatoes to the pan once they are ready. Add half a cup of the enchilada sauce and stir to combine. Taste and adjust the seasonings if needed.
Assemble & Bake
Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with avocado oil spray or olive oil spray. Pour half a cup of enchilada sauce on the bottom of the pan and spread it out evenly.
Warm Tortillas: Gently warm the tortillas in the microwave or on a skillet over medium-low heat for 15-20 seconds, until they’re soft and pliable.
Wrap Fillings: Lay out one warmed tortilla and add 1/4-1/3 cup of the prepared veggie filling, then add a small handful of cheese (about 1 tablespoon). Roll it up tightly to close the tortilla and place the wrap seam-side down on the baking dish. Repeat the wrapping process until all of the tortillas have been rolled up and the baking dish has been filled.
Add Enchilada Sauce & Cheese: Pour the remaining enchilada sauce evenly on top of the wraps, filling in any edges with the back of a spoon, then sprinkle on the rest of the cheese.
Bake: Bake the enchiladas uncovered at 350°F for 20-23 minutes, or until the sauce starts to bubble and the cheese gets melty.
Garnish & Serve: Remove the baking dish from the oven and garnish the enchiladas with chopped fresh cilantro and any additional toppings of your choice.
Can I Make Them in Advance?
You can easily prepare your enchilada filling up to 2 days before you plan to assemble and bake. Just let the completed filling cool completely and store it in an airtight container in the fridge.
Tips for Success
Before you start chopping and dicing up your veggies, take a look at these helpful recipe tips. Perfect enchiladas await!
- Air Fry the Sweet Potatoes if Preferred: If you’d like, you can roast your sweet potatoes in the Air Fryer instead of the oven. Spread them out in a single layer and air fry them at 375°F for 8-12 minutes, shaking the basket about halfway through to flip them over. It’s best to do this in batches so as not to crowd the Air Fryer basket.
- Warm the Tortillas Over the Stove: We like to warm up our tortillas over the stove as opposed to microwaving them. If you have a gas burner, place the tortilla directly on top of it for 2-3 seconds, using tongs to flip it over so it heats up on both sides. You can also heat each tortilla on a frying pan for 10-20 seconds or in a broiler for 30 seconds, watching them closely to ensure they don’t burn.
- Don’t Forget to Add Sauce to the Bottom of the Baking Dish: The enchilada sauce on the bottom of the casserole dish plays an important role – it holds each wrap in place while you continue working on assembly. Make sure you remember to add it.
There’s no limit to the toppings you can pile onto your veggie enchiladas. Have fun with it!
- Sliced Green Onions
- Vegan sour cream: we like Forager. You can sub with regular if not dairy-free.
- Mango Salsa
- Jalapeño Slices
- Diced Tomatoes
- Chopped Red Onions
- Avocado Slices
- Lime Wedges
- Sliced Olives
These spicy vegan enchiladas go great with plenty of different side dishes. Here are some Mexican-style options you simply can’t go wrong with:
- Pair with Chips & Guac: These enchiladas definitely pack some heat, so it’s super satisfying to cool your mouth down with some creamy Homemade Guacamole and your favorite chips. Brilliant!
- Serve with Quinoa Salad: Dressed in a light honey-lime vinaigrette, this Mexican Quinoa Salad will taste amazing alongside your veggie enchiladas. It’s loaded with corn, zucchini, tomatoes and more!
- Pair with Beans and Rice: These flavorful enchiladas with a side of black beans and rice? Now that’s what I call a match made in heaven.
Storing and Reheating Veggie Enchiladas
Once they’ve cooled completely, any leftover enchiladas should be transferred to an airtight container and refrigerated. Alternatively, wrap the baking dish tightly with plastic wrap and refrigerate them that way. Enjoy your leftovers within 3 days.
Individual servings can be reheated in the microwave. Larger portions should be warmed up in a 325°F oven until warmed through. Once the cheese starts to sizzle, the enchiladas should be adequately reheated.
Can I Freeze These?
I don’t recommend freezing your enchiladas after you’ve baked them – but if you’d like to freeze them beforehand, assemble the enchiladas and cover the baking dish tightly with a layer of plastic wrap followed by two layers of foil. This helps prevent freezer burn.
Frozen enchiladas will last for up to 3 months. Thaw them out in the fridge overnight, then remove the wrapping and bake them as usual.
More Mexican-Style Dinner Ideas
Want more Mexican-inspired dishes that the whole family will enjoy? Say less.
These mouthwatering Veggie Enchiladas are filled with spicy roasted sweet potatoes, fresh greens, tender mushrooms and more, then covered in gooey vegan cheese and your favorite enchilada sauce. They're a healthy make-ahead dinner that's guaranteed to become a family favorite.
- 2 medium sweet potatoes diced into 1/2-inch cubes
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 medium white onion diced
- 2 garlic cloves minced
- 2 cups sliced cremini or baby bella mushrooms
- 2 cups chopped kale or spinach
- ½ teaspoon fine sea salt or more to taste
- 1/4 teaspoon freshly cracked black pepper
- 2 cups red enchilada sauce homemade or preferred brand, divided (plus additional if you like your enchiladas saucy)
- 8 gluten-free/grain-free Burrito-sized tortillas we like Siete's Burrito sized tortillas. For Whole30, wrap in coconut wraps , jicama wraps or serve over lettuce, cauliflower rice or zucchini noodles.
- 2 cups dairy-free shredded cheese we like lile Violife, Miyokos or Chao slices. May sub with real cheddar or Mexican cheese blend if not dairy-free. Use Siete Cashew Queso for paleo.
- Fresh cilantro
- sliced green onions
- jalapeno slices
- avocado slices
- lime wedges
- dairy-free sour cream or regular if not dairy-free
Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
Add the cubed sweet potatoes and drizzle with oil, chili powder, cumin, paprika and salt. Toss until evenly combined. Bake for 18-23 minutes, or until fork-tender.
Once they are done, lower the heat to 350°F. Alternatively, you can cook the sweet potatoes in an air fryer at 375°F in a single layer (working in batches as needed), for 8-12 minutes, shaking the pan halfway through.
While the sweet potatoes are cooking, heat a large skillet with tall sides (or use a large pot) with oil over medium-high heat. Add the diced onions and garlic and cook for 5 minutes or until the onions are softened and begin to caramelize.
Add the mushrooms and sauté for 6-7 minutes, or until the mushrooms are starting to brown. Stir in the chopped kale and cook for about 4-5 minutes until the kale starts to wilt.
Sprinkle with salt and black pepper and stir until combined. Remove from heat. Add the roasted potatoes into the pan once they are ready. Add 1/2 cup of the enchilada sauce and stir to combine. Taste and adjust seasonings as needed.
Prepare baking pan: Lightly grease a 9x13 baking dish with avocado oil spray or olive oil spray. Pour 1/2 cup of enchilada sauce on the bottom of the pan and spread evenly.
- Heat tortillas: Gently warm the tortillas in the microwave or on a skillet over medium-low heat for 15-20 seconds, until soft and pliable.
Working with one tortilla at a time, lay out a warmed tortilla and add a ¼ - ⅓ cup of the sweet potato filling, then add a handful of cheese (about 1 tablespoon). Roll up tightly to close and place the enchilada on the baking dish, seam side down.
Repeat until all the tortillas have been rolled up and the pan is filled.
Pour the remaining enchilada sauce evenly on top, filling in any edges then sprinkle with remaining cheese.
Bake uncovered at 350°F for 20-23 minutes or until the sauce starts to bubble and the cheese is melty.
Remove pan from oven and garnish with fresh cilantro, jalapeño slices, green onions, avocado slices, lime wedges and a dollop or two of sour cream and serve.
- To Store: Once cooled, cover casserole pan tightly with plastic wrap or transfer leftovers to an airtight container with a resealable lid. Store in the fridge for up to 3 days.
- To Reheat: Reheat in the microwave or oven at 325°F until warm.
- To Freeze: Prepare enchiladas but don't bake. Cover pan tightly with plastic wrap & two layers of aluminum foil to avoid freezer burn. Freeze enchiladas for up to 3 months. Thaw overnight in the refrigerator, then bake as usual.
Photography by: Casey Colodny / The Mindful Hapa