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Stuffed Vegan Enchiladas with Green & Red Sauce

Name: Stuffed Vegan Enchiladas with Green & Red Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 cups cauliflower florets, finely chopped; 1 cup mushrooms, chopped; 1/2 red onion, diced; 1 tsp smoked paprika; 1 tsp cumin; 1/2 tsp garlic powder; Salt & pepper to taste; 2 tbsp olive oil; 8 small gluten-free corn tortillas; 1/2 cup green enchilada sauce (mild tomatillo-based); 1/2 cup red enchilada sauce (mild or medium chili-based); 1/2 cup unsweetened coconut yogurt or cashew yogurt; Juice of 1 lime; 2 tbsp fresh cilantro, chopped; 1 clove garlic, minced; Salt to taste; Refried beans (made with olive oil or avocado oil); Crisp romaine cucumber salad

Category:

Main Course

Difficulty: Medium

Serves:

—

Prep Time: 30 Minutes

Cook Time: 30 minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A comforting, dairy-free, gluten-free, and soy-free spin on classic enchiladas. These beauties are filled with spiced roasted veggies and smothered in both red and green enchilada sauces—perfect for a "Christmas-style" vibe.

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What You’ll Need:

🌯 For the Filling

2 cups cauliflower florets, finely chopped
1 cup mushrooms, chopped
1/2 red onion, diced
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
Salt & pepper to taste
2 tbsp olive oil

🌽 For the Enchiladas

8 small gluten-free corn tortillas
1/2 cup green enchilada sauce (mild tomatillo-based)
1/2 cup red enchilada sauce (mild or medium chili-based)

🥣 For the Dairy-Free Cream Drizzle

1/2 cup unsweetened coconut yogurt or cashew yogurt
Juice of 1 lime
2 tbsp fresh cilantro, chopped
1 clove garlic, minced
Salt to taste

Optional Sides

Refried beans (made with olive oil or avocado oil)
Crisp romaine cucumber salad

Prepration for:Stuffed Vegan Enchiladas with Green & Red Sauce

Step 1/6

Roast the Veggie Filling

Preheat oven to 400°F (200°C). Toss chopped cauliflower, mushrooms, and red onion with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Roast for 20–25 minutes or until tender and lightly crisped.

Step 2/6

Warm the Tortillas

Wrap the tortillas in a damp towel and microwave for 30–60 seconds until pliable.

Step 3/6

Assemble the Enchiladas

Place 2–3 tbsp of the roasted veggie mix into each tortilla and roll tightly. Place seam-side down in a greased baking dish.

Step 4/6

Add the Sauces

Pour green enchilada sauce on one half and red on the other for a colorful look. Bake at 375°F (190°C) for 15–20 minutes until heated through.

Step 5/6

Prepare the Drizzle

In a small bowl, whisk together coconut yogurt, lime juice, garlic, cilantro, and salt.

Step 6/6

Serve

Plate two enchiladas per person. Spoon on yogurt drizzle and sprinkle with extra cilantro if desired. Serve with refried beans and salad for a complete meal.

Chef's Tips & Notes

Notes: You can swap in other roasted veggies or add black beans or quinoa for added protein. Want it spicy? Add chopped jalapeños to the filling or use medium/hot enchilada sauces.

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Stuffed Vegan Enchiladas with Green & Red Sauce