Cheezy Vegan Enchiladas

Classic comfort food: this great meal gets flavor from a smoky red sauce and a creamy vegan ‘cheezy’ sauce.

6-8 Servings

Recipe Categories:

Entrees Vegan

Updated: Mon, 05/13/2019 - 8:51pm


Enchilada Sauce

  • 2 Tablespoons olive oil
  • ½ cup diced red onion
  • 2 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • ½ cup vegetable broth
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons each chili powder, oregano and honey
  • 1 teaspoon each coriander, cumin and liquid smoke (or smoked salt)

Cheezy Sauce

  • ½ cup vegan cream cheese
  • ½ cup pumpkin puree
  • ¼ cup nutritional yeast
  • ¼ cup water (more as needed)


  • 1 cup finely chopped broccoli
  • 1 cup finely chopped cauliflower
  • 1 cup corn kernels
  • 2 cups cooked black beans
  • 8-10 flour tortillas


  1. For the Enchilada Sauce: Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Lower heat and add remaining Sauce ingredients. Simmer for 15 minutes, until mixture thickens. Set aside to cool.
  2. To make the Cheezy Sauce: Whisk together cream cheese, pumpkin and nutritional yeast until smooth. Stir in water to make a smooth but thick sauce.
  3. To make the Enchiladas: Add broccoli, cauliflower and corn to a large skillet. Cook over medium-low heat for 10 minutes until just starting to soften, stirring constantly; add 1 Tablespoon water if vegetables are sticking.
  4. In a large bowl, combine the cooked vegetables, black beans and Cheezy Sauce (reserve ½ cup).
  5. Preheat oven to 375º. Dip one side of tortilla into Enchilada Sauce. Spoon about ½ cup of the veggie/bean mixture into the sauce-side of tortilla. Roll tightly and place folded side down in a 9 x 13 pan. Roll all enchiladas, and then cover with remaining red sauce. Spread on remaining Cheezy Sauce. Bake for 20 minutes. Let cool before serving.