Vegan Enchiladas

This recipe is for my friends at The Millennial Vegans, Jaydee and Chandler. Their story is so cool! Not only are they vegan, but they recently converted a Ford Escape and are traveling across the US!

Their blog is full of easy van recipes, travel stories, and living a plant-based life. When I was trying to find who to collaborate with, it was a natural choice. Traveling and daring to live a more healthy and conscious plant-based diet is a shared vision we both have. 
This recipe for vegan enchiladas is not intimidating and a great dish that will serve you over the next couple days. Feel free to add or subtract the vegetables that go in the filling. Use the brightest in-season produce to make the most flavorful enchiladas. Unlike traditional enchiladas, these tortillas are not doused in oil and fried. This is a healthful baked version. 
Enchiladas are usually served with mounds of cheese, but I decided to keep them more naked. Feel free to top them with your favorite vegan cheese or cashew cream. A creamy note would complement the rich, deep enchilada sauce well. 
Thanks for visiting my blog, and please check Jaydee and Chandler at

Thanks for the collab, friends!!

Vegan Enchiladas


  • 8 medium corn tortillas
  • 1 1/2 cups sliced mushrooms (I used a combo of oyster and portobello)
  • 1 package extra firm tofu, chopped
  • 1/4 cup chopped onion
  • 10 oz. baby spinach
  • 3 cloves garlic, minced
  • 1/2 cup chopped cilantro (for garnish)

Enchilada sauce: 

  • 1/4 cup vegetable oil
  • 2 Tablespoons flour
  • 1/4 cup chili powder
  • 8 oz. tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
11×17 greased baking pan
1. Set the oven to 350 F. 
2. Make the sauce first: In a small pan, combine the oil, flour and chili powder. On a medium heat, stir and heat until it bubbles slightly. Then, add in the remaining sauce ingredients and 1/2 cup water. Simmer on a low heat and stir for 10 minutes. 
3. Make the filling: In a large pan, stir fry the mushrooms and tofu with the onions and a little salt. Cook until they brown a little. Then, remove and set aside. 
4. Next, cook the spinach with the garlic. When wilted, squeeze out any remaining water in the spinach using a colander. Mix the spinach into the rest of the filling ingredients. 
5. Heat the tortillas: On a hot plate or non stick pan, heat the tortillas slightly, just until pliable. Fill each with 2 tablespoons or so of filling and roll up. Place a little sauce on the bottom of an 11×17 baking pan and layer with the rolled enchiladas. Continue until you fill the pan. 
6. Bake: Cover with foil and bake at 350 F for 20 minutes. Then, uncover and broil for 5 minutes. 
Serve with shredded lettuce, salsa, and lentils for a complete meal. Enjoy!

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