These vegan molé enchiladas with cashew queso are packed with veggies and flavor and make the perfect dinner or meal prep lunch staple!
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These vegan molé enchiladas are inspired by one of my mom’s go-to recipes. She would simmer chicken in store-bought molé sauce in the crockpot all day before putting that mixture into enchiladas with a hearty, happy helping of real deal cheesy delicious queso. While I still adore that particular dish, I wanted to develop a vegan version. This recipe is the result!
Ingredients for Vegan Molé Enchiladas
Baby Spinach: We are going to sauté a hefty amount of greens for the enchilada filling.
Tomatoes: I like to throw a drained can of diced tomatoes into the enchilada filling for flavor and brightness. If it’s tomato season, you can use fresh Roma tomatoes. Yum!
Red Onion: There’s nothing quite like a beautifully sautéed onion to add some dimension and texture.
Pinto Beans: Our protein source for these enchiladas! Black or white beans would also be a great choice.
Corn Tortillas: The tortilla of choice for these delectable enchiladas. Sieté also makes fantastic gluten-free tortillas (though they’re pricy if they’re not on sale). You could also use flour tortillas if you’re not gluten-free.
Molé Sauce: If you’re wanting a bit of a project, feel free to make my homemade molé sauce. It’s pretty bangin’ if I do say so myself. However, if you’re short on time or that just doesn’t feel like your journey, Dona Maria is always my mom’s go-to and it’s absolutely delicious. Be forewarned that while it’s vegan, it is not gluten-free.
Vegan Queso: I am a bit of a vegan queso connoisseur, and while I LOVE my homemade vegan cashew queso, that may also not be your journey. In that case, I highly recommend either Sieté or Trader Joe’s. If you use the Trader Joe’s, make sure you heat it in 30-second intervals in the microwave first or you may have some difficulty spreading it on the tortillas.
Storage and Freezing
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
Freezing: If you would like to freeze these enchiladas, you can wrap them in plastic wrap and then aluminum foil before placing in an airtight Ziplock/Stasher bag. When you’re ready to heat and eat, unwrap and place in a casserole dish, cover with foil, and bake on 350° for 30-40 minutes or until the sauce is bubbling. Take the foil off for the last 5 minutes to get things a lil’ bit crispy.
If you try these vegan molé enchiladas, be sure to leave a star-rating and review! This helps Google find little blogs like mine and encourages others to give the recipe a try! You can also find me on Pinterest and Instagram. It makes my day to hear from you!
Other Fantastic Vegan Dinners:
- Crispy Zucchini Black Bean Tacos (Vegan!)
- Vegan Kale Caesar Pasta with Crispy Chickpeas
- Roasted Butternut Squash Soup with Sage Gremolata
Vegan Molé Enchiladas
Equipment
- large frying pan
- 9×13 Casserole Dish
Ingredients
- 1 tbsp neutral oil (avocado, vegetable, or canola)
- 10 oz baby spinach
- 1 14.5 oz can fire roasted tomatoes drained (or 2 fresh Roma tomatoes diced if it's tomato season!)
- 1 medium red onion diced
- 1 15 oz can pinto beans drained and rinsed
- 12 corn tortillas
- 1 batch molé sauce (or store bought)
- 1 batch cashew queso (or store bought)
Instructions
- Preheat oven to 350° F.
- Heat 1 tbsp oil in a large pan over medium heat and sauté baby spinach until just wilted. You may need to do this in batches. Add tomatoes and onions and sauté an additional 5-8 minutes, or until onions are soft and translucent. Finally, add pinto beans and ½ cup of molé sauce. Simmer until everything is well-combined and the flavors come together, about 5 minutes.
- Heat tortillas in microwave for 10-15 seconds to soften if needed.
- Pour just enough molé sauce to cover the bottom of a 9×13 casserole dish.
- Spread a spoonful of vegan queso over each tortilla and top with spinach and bean mixture. Roll up tortillas and place them seam-side down in the casserole dish (a few may break and that's okay!). Top with remainder of molé sauce. Feel free to add some plant-based cheese shreds. Bake for 25 minutes.
- Remove from oven and let cool for 5 minutes. Serve with remaining vegan queso and any toppings you fancy!
Notes
Photography by Hope Agresti
