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The Best Vegan Enchiladas from Minimalist Baker Cookbook
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5 from 5 votes

Best Vegan Enchiladas from Minimalist Baker's Everyday Cooking

"The perfect vegan enchiladas had eluded me for years, but this version nails it. Corn tortillas remain tender with slightly crisp edges, a refried bean and poblano filling is hearty and simple, and the homemade enchilada sauce is rich and subtly spiced. Serve these to a crowd, or prepare as a quick and easy weeknight meal." - Dana Shultz, Minimalist Baker's Everyday Cooking
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Enchiladas, Entrée
Servings: 8 enchiladas (4 servings)
Author: Dana Shultz | Minimalist Baker's Everyday Cooking



  • 1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil
  • ½ (75g) large white onion, diced
  • 3 cloves (1½ Tbsp or 9g) garlic, minced
  • 1 15- ounce (425g) can tomato sauce
  • 1 (canned) chipotle pepper in adobo, chopped, plus 1 tsp adobo sauce (plus more for taste)
  • ½ cup (120ml) water (or substitute vegetable broth)
  • 1–2 Tbsp (15–30ml) maple syrup (or substitute coconut sugar), plus more to taste
  • Sea salt and black pepper, to taste


  • 1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil
  • ½ (75g) large white onion, diced
  • 1 (17g) poblano pepper, seeds removed, diced
  • Sea salt and black pepper, to taste
  • 1 15-ounce (425g) can vegetarian refried beans or pinto beans, well drained
  • 8 white or yellow corn tortillas

TOPPINGS (optional)

  • Lime juice
  • Red onion, diced
  • Ripe avocado, sliced
  • Cilantro, torn/chopped


  • Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the garlic. Cook, stirring frequently, until soft and translucent, 4–5 minutes.
  • Add the tomato sauce, chipotle pepper, adobo sauce (plus more to taste), maple syrup and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering).
  • Transfer the sauce to the bowl of a blender (optional) and blend well. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and maple syrup for sweetness.
  • Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350 degrees F (176 degrees C).
  • Once the skillet is hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent and the pepper has a bit of color, about 3–4 minutes.
  • Add the refried beans and stir/mash to combine. Add ⅓ cup (~90ml) of the enchilada sauce for extra flavor. Taste and adjust the seasonings as needed. Remove from the heat and set aside.
  • Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds. (Alternatively, place the tortillas directly on the oven rack for 1 minute to heat through.)
  • Pour a bit of sauce into the bottom of 9 × 13–inch (3-quart) baking dish. Spread to coat. Take one corn tortilla and lay it down in the dish. Fill with a modest amount of filling (keeping in mind there needs to be enough for 8–10 tortillas), then roll up the tortilla. Place the seamside down at one end of the dish. Continue until all of the tortillas are filled and wrapped, adding more sauce as needed.
  • Pour the remaining sauce over the top of the enchiladas in a stripe down the middle. Brush/spray the edges with oil for crisp edges (optional).
  • Bake at 350 degrees F (176 degrees C) for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
  • I highly recommend lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers keep, covered, in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350 degree F (176 degree C) oven for 15-20 minutes, or until warmed through.


Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz