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enchilada being cut with fork

Vegetarian Enchiladas

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  • Author: Maggie
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian


These vegetarian enchiladas are filled with plant based protein and are so tasty! They are only 5 ingredients to make which makes them perfect for a weeknight dinner.


  • 1 package HAPPY LITTLE PLANTS® Plant Based Ground Unseasoned
  • 2, 10 ounce cans of enchilada sauce (I like to do one medium and one mild)
  • 1, 4 ounce can of diced green chiles
  • 2 cups shredded cheese
  • 8 flour tortillas (can be certified GF or whole wheat as desired)
  • Garnish: Avocado, cilantro, scallions, sour cream/greek yogurt


  1. Cook Happy Little Plants Plant Based ground product in a sauté pan with a little cooking oil. Cook over medium heat, breaking it up into smaller pieces with a wooden spoon. Heat until internal temperature reaches 165F.  
  2. Preheat oven to 375F and prepare casserole dish with 1/4 cup of enchilada sauce in the bottom. Smooth it around using the back of a spoon. 
  3. When the substitute meat product is finished cooking, remove from heat, pour in one cup of enchilada sauce and the 4 ounce can of diced green chiles. Stir to combine.
  4. Start to assemble the enchiladas by scooping out a heaping 1/3 cup of the substitute meat mixture onto the middle of the tortilla. Top with a sprinkle of shredded cheese and roll like an enchilada. Place the fold side down in the casserole dish. 
  5. Repeat with remaining tortillas until you have no substitute meat mixture left. 
  6. Top the enchiladas with remaining enchilada sauce and shredded cheese. 
  7. Cover and bake at 375F for 20 minutes. Once that time is up, remove lid (or foil) and bake for another 5 minutes. Let it cool for at least 5 minutes prior to serving
  8. Garnish with diced avocado, cilantro, chopped scallions etc...
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Lunch, Casseroles
  • Method: Bake
  • Cuisine: Mexican
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