Vegan Spinach and Mushroom Enchiladas
Smoky, deeply savory, and packed with hearty vegetables, these enchiladas are the kind of plant-based dinner that genuinely satisfies — no substitutions required. Cremini mushrooms are cooked down until deeply browned and almost meaty, then folded together with wilted baby spinach, black beans, and a warm blend of cumin, smoked paprika, and oregano. The homemade red sauce — built from a flour-and-oil roux, chili powder, vegetable broth, and tomato sauce — is what really sets this dish apart from anything you'd get out of a can. Each corn tortilla gets dipped in that sauce before rolling, so every bite is coated in bold, smoky flavor all the way through. Shredded vegan cheese melts over the top during a 20-minute bake, giving you those irresistible browned, bubbling edges. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole thing up beautifully. This recipe makes four generous servings, so it's equally at home on a busy weeknight table or as a crowd-pleasing weekend meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, thinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 5 oz baby spinach
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp salt
- 2 cups vegetable broth
- 1 can (8 oz) tomato sauce
For assembly
- 8 corn tortillas (6-inch)
- 1 cup vegan cheese, shredded
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with olive oil and set aside.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!