Vegetarian Enchiladas with Vegan Option


Vegetarian EnchiladasI originally came up with this vegetarian enchiladas recipe a few years ago when I was a vegan, so most of the ingredients in this recipe are vegan, however I added cheese on the top along with a dollop of avocado crema for my anti vegan husband. However, they are super tasty even without the cheese and subbing the crema for sliced avocado by themselves. Either way, they make for one hearty, healthy, and super yummy meal.

What makes these enchiladas so good is the balance of flavors and textures:

  • spiciness from the taco seasoning and Frontera Enchilada Red Chile sauce
  • savoriness from the Gardein Ultimate Beefless Crumbles sauteed with onion and garlic
  • sweetness from the sweet potatoes
  • creaminess from the avocado crema and optional cheese topping
  • softness from the warm moist flour tortillas
  • freshness from the cilantro

Ingredients: Vegetarian enchiladas

  • Gardein Ultimate Beefless Ground Crumbles
  • 1 large sweet potato
  • 2 large garlic cloves – minced
  • 1/2 of a yellow onion – finely chopped
  • Packet of your favorite taco seasoning
  • 6 flour tortillas (I used the Mission brand)
  • Frontera red chile enchilada sauce
  • 2-4 tbs. of fresh cilantro
  • 2 c. of Mexican cheese blend (optional)


  1. Preheat oven to 400 degrees
  2. Lightly oil a 9 x 12 baking dish
  3. Peel and cut the sweet potato into 1/2 inch cubes
  4. Boil the sweet potatoes until soft, drain, season with salt and set aside
  5. Chop the garlic and onionSweet potatoes, chopped garlic and onion
  6. In a large skillet, saute the garlic and onions until fragrant
  7. Add the beefy crumbles and taco seasoning; season with salt
  8. Add the sweet potatoes and saute everything together for a few minutesBeefy crumbles
  9. Place a 1/4 a c. of the beefy crumble/sweet potato mixture onto the middle of the tortillas and tightly roll up
  10. Line the enchiladas tightly into the baking baking dish
  11. Drizzle generously with the red chile sauceVegetarian Enchiladas
  12. Bake at 400 degrees for 15-20 minutes
  13. Top each enchilada with a generous dollop of avocado crema and several cilantro leavesVegetarian Enchiladas

Ingredients: Avocado Crema

  • 1 medium avocado, cut in half lengthwise, peel and pit removed
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup sour cream
  • 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
  • 1/2 teaspoon kosher salt


  1. Blend all of the ingredients together until smooth


I hope you like these enchiladas as much as we do. If you enjoyed this one, you might also like this grilled salmon sandwich with caramelized onions and cream cheese



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