Creamy Vegan Green Enchiladas with Salsa Verde and Jackfruit

Vegan green enchiladas are one of my favorite plant-based comfort meals. Loaded with hearty vegetables, beans, rice, and a creamy green enchilada sauce, they’re cozy, satisfying, and easy to prepare. This straightforward recipe delivers bold, bright enchilada verde flavor using pantry-friendly ingredients.

The backstory.

I fell in love with the tangy, creamy flavors of my green enchilada chicken soup and wanted a baked, plant-based version that captured those same verde notes. This recipe translates that bright, chili-kissed profile into a comforting vegan casserole that still feels indulgent.

Soft tortillas are filled with sautéed vegetables, black beans, rice, and a touch of vegan sour cream, then baked under green enchilada sauce and melty vegan cheese. It’s flavorful, filling, and entirely plant-based—perfect for anyone who craves that classic verde comfort food.

xoxo Kori

It’s a must-make.

These vegan enchiladas are hearty, nutritious, and full of flavor—great for weeknights or make-ahead meals:

• Family favorite – even meat-eaters tend to love these green enchiladas.
• Adaptable – easy to make gluten-free, lower-sodium, or dairy-free depending on ingredients you choose.
• Comfort food – creamy verde sauce, warm tortillas, and gooey vegan cheese make a cozy dinner.
• Plant-based and filling – packed with vegetables, beans, and rice for a balanced meal.

I loved the soup so much I had to make a baked, plant-based version that delivers the same cozy verde flavor.

Let’s talk texture and flavor.

These vegan green chili enchiladas combine tender, sautéed vegetables with rice and black beans for substance. Smoked paprika and cumin add warmth and smokiness, while a tangy tomatillo-based green enchilada sauce ties everything together. Once baked, the sauce soaks into the tortillas and the vegan cheese melts into a satisfying, creamy finish.

What you’ll need.

Ingredients you’ll use for these vegan green enchiladas:

• Vegetables: yellow onion, garlic, zucchini, mushrooms, and sweet bell pepper for a flavorful filling.
• Canned diced green chiles: for mild heat and texture.
• Green enchilada sauce: a tomatillo-based verde sauce is ideal—store-bought or homemade.
• Black or white beans: a can adds protein and creaminess.
• Olive oil: for sautéing and greasing the dish.
• Vegan shredded cheese: melts on top for a gooey finish.
• Vegan sour cream: makes the filling creamy and balances the heat.
• Cooked rice: about 1 cup to bulk up the filling.
• Flour or gluten-free tortillas: warm slightly if using corn to prevent tearing.
• Seasonings: ground cumin, smoked paprika, kosher salt, and black pepper.
• Garnishes: cilantro, avocado or guacamole, extra salsa verde, and more vegan sour cream or cashew cream.

Customize it your way.

Easy ways to switch up the filling and toppings:

• Add sweet corn or chopped spinach for extra texture and nutrients.
• Include jalapeños or hot green chiles to increase the heat.
• Mix in diced tomatoes, roasted cauliflower, or roasted sweet potato for variety.
• Use pinto beans, swap to cilantro-lime rice, or add pickled onions for brightness.
• Top with vegan queso, crushed tortilla chips, or shredded jackfruit for a pulled-meat texture.

Flexible dietary swaps.

Simple swaps to fit diets:

• Gluten free – use certified gluten-free tortillas and check the sauce label.
• Low sodium – choose low-sodium beans and sauce and reduce added salt.
• Vegetarian – use dairy cheese and sour cream if you prefer.
• No added sugar – pick a no-sugar-added verde sauce or make one at home.

How to make vegan green chili enchiladas

Overview of the method:

Saute

Sauté the onion in olive oil, then add garlic, zucchini, mushrooms, and bell pepper. Cook until tender.

Add ingredients

Stir in rice, beans, seasonings, diced green chiles, green enchilada sauce, and vegan sour cream. Heat through and adjust seasoning to taste.

Assemble

Spread some enchilada sauce in a greased baking dish. Spoon filling into tortillas, sprinkle with a little vegan cheese, roll, and place seam-side down.

Finish

Whisk remaining sour cream with enchilada sauce, pour over the rolled tortillas, top with cheese, and cover with foil for baking.

Bake

Bake at 375°F (190°C) until heated through and bubbly. Remove foil for the last 10–15 minutes to brown the top slightly.

How to serve them.

Serving ideas:

• Serve straight from the oven with guacamole, salsa verde, and fresh cilantro.
• Pair with Spanish rice, lime-dressed cabbage slaw, or roasted corn.
• Add an extra dollop of vegan sour cream and sliced green onions.
• Pack for lunches with chips and pico de gallo.
• Top with shredded lettuce and diced tomatoes for a taco-style twist.
• Drizzle hot sauce and a squeeze of lime for extra brightness.

Kori’s tips.

• Choose medium tortillas that fit your baking dish so the rolls bake evenly.
• If using corn tortillas, warm them to prevent cracking—patched tortillas still turn out great after baking in sauce.
• Shortcut: use a quality store-bought tomatillo salsa verde to save time without sacrificing flavor.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Yes. Wrap tightly and freeze before or after baking. Thaw overnight in the fridge before reheating.

Microwave: Cover and heat 1–2 minutes until warm.
Oven: Bake at 350°F for 15–20 minutes.
Air Fryer: Reheat individual enchiladas at 350°F for 6–8 minutes for a crisp edge.

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Veggie Green Enchiladas