Vegan “Beef” Enchiladas



12 corn tortillas


1 pound mushrooms

1 tablespoon oil

4 cloves garlic, minced

4 ounces (weight) pecans or walnuts, minced (about 1 cup)

2 teaspoons chili powder

1/2 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper

4 tablespoons tomato paste

1 teaspoon soy sauce, optional

1 1/2 cups vegan refried beans (115 ounce can)


1 small onion, diced

2 tablespoons oil, divided

2 tablespoons flour

2 tablespoons chili powder

1 teaspoon oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons tomato paste

2 cups vegetable broth


  1. Set oven to 350ºF (or you can microwave them and skip the oven).
  2. Make the filling first. Mince the mushrooms finely. I prefer a knife because a food processor tends to over-chop them. You do not want mushroom paste. Just minced.
  3. Heat oil in a skillet over high heat. Once warm, add the mushrooms and let cook about 1 minute. Stir. Let cook several minutes, stirring occasionally. You want to leave them in contact with the skillet long enough to get some color on them. Once browned, add the remaining ingredients and mix well. Cook a couple more minutes then turn off heat.
  4. In another large skillet, heat 1 tablespoon of the oil over high and brown the diced onion well. Get some actual brown on it; it adds depth of flavor to the sauce.
  5. Add the remaining oil to the skillet then stir in the flour. Let cook, stirring for about 2 minutes until the color darkens and it starts to smell toasted.
  6. Add all the spices and the tomato paste. It will thicken up immediately but continue stirring until smooth.
  7. Whisk in half the stock and mix until smooth. Add remaining stock and whisk.  Let simmer 5 minutes.
  8. Warm tortillas in the microwave or on a dry skillet until pliable. Roll 2 tablespoons of filling into each tortilla and pack them tightly into a 9×13 inch pan.
  9. Pour sauce over the top and add cheese if you want.
  10. Bake 15-20 minutes or microwave about 5 minutes until hot.


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