Print Recipe


Enchiladas are amazing with Plant Based Pantry Vegan Queso.
Course: Main Course
Cuisine: Mexican
Servings: 4 people
Author: PlantBasedPantry


  • 1 16oz jar Plant Based Pantry Spicy or Nacho Vegan Queso
  • 2 cups Enchilada sauce of your choice
  • 2 tbsp Olive oil divided
  • 1 Red bell pepper chopped
  • 12-16 ounces Sliced mushrooms (your choice)
  • 1 cup Red onion (about 1 small onion) chopped
  • 6 ounces Baby spinach
  • 1 can (15oz) Black beans drained and rinsed or 1-1/2 cups cooked black beans
  • 1/2 tsp Salt to taste
  • 1 pinch Cayenne
  • 1 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/2 tsp Chili powder
  • 1 tsp Dried oregano
  • 8 Whole wheat tortillas (8" diameter) or corn tortillas (6" diameter)
  • 1 handful Chopped cilantro, scallions, and an avocado for garnishing (optional)


  • 1. Preheat oven to 400F.
    2. Prepare a 9”x 13” glass dish by drizzling in about a tsp of olive oil to thoroughly coat the dish with
    3. In a large saute pan over med-high heat, add oil, onion, bell pepper, and mushrooms. Saute until
    veg has started to brown and soften. Add salt, spices and lightly toast spices for about 30 seconds.
    4. Add spinach in 3 stages, wilting slightly in between each stage.
    5. Add ½ cup of enchilada sauce, black beans, and 1 cup of Plant Based Pantry Queso to the vegetables
    and turn off heat.
    6. In bottom of dish, add a half cup of enchilada sauce to coat bottom of baking dish.
    7. Divide mixture evenly between tortillas and roll. Place seam side down in an even layer in baking
    8. Top the tortillas with remaining enchilada sauce and Queso.
    9. Bake, uncovered for 20-25 minutes until Queso begins to brown.