These Enchiladas Suizas have all the satisfying flavor of your favorite traditional enchiladas, but are made completely vegan, without using any meat or dairy. They’re savory, filling, and can be personalized to your own liking!

Enchiladas are said to have been around since the Mayan civilization. With corn being a staple crop at the time, corn tortillas were commonly used for this dish. The Spanish Conquistadors then introduced this meal to the Western Hemisphere upon their arrival. Since then, enchiladas have become a staple of authentic Mexican cuisine and can be found at any of your favorite Mexican restaurants.Traditionally, enchiladas are made by stuffing corn tortillas with shredded chicken. But, of course, we’re not going that route!

When I began creating a vegan enchilada recipe, I knew I wanted it to be just as hearty and flavor-packed as the enchiladas I grew up eating. I experimented using different fillings until I landed on this recipe, and I LOVE it every time I make it! The filling consists of caramelized onions, roasted poblano peppers and roasted potatoes. The combination of these three give it great texture, flavor, and is so filling! Don’t forget to garnish with cashew crema (link to cashew crema recipe), avocado and cilantro to tie it all together.

Enchiladas are a really great dish to serve to guests for a dinner party or family gathering because it’s a great “make ahead of time” dish. You can prepare it several hours before the gathering and pop it into the oven when ready to bake and serve!

Depending on how many you’re feeding, you can make a dish full of these and have leftovers for the next day, or few days! Of course, I recommend eating while fresh out of the oven, but these enchiladas can be stored in the fridge for up to 5 days.

If you’d like to more closely recreate a meat-like texture for your filling, you can also use jackfruit or mushrooms! I have linked some of my other taco recipes using jackfruit or mushrooms below. Enjoy!

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