Roasted Veggie Enchiladas with Vegan Creamy Poblano Sauce

These enchiladas. There’s a lot of great plant based enchiladas out there but these are the ones that I crave. Roasted veggies and roasted poblano sauce give so much depth of flavor and texture that you’ll never miss the meat or even the cheese! Shocking I know, but so little cheese is needed in these thanks to all the flavorful filling and sauce that I hardly use any more than a sprinkling in the filling and to brown on top to give that signature enchilada vibe.  And of course you can make that little bit of cheese vegan for a fully vegan recipe and make the tortillas a gluten free variety to keep this dish GF if you wish! On top of how amazingly delicious and satisfying these are to eat, they actually leave you feeling good after you eat them and how many enchiladas can say that? If you’re worried about spice from the poblanos they are milder than most chiles, just be sure to pull out the seeds after roasting to control the heat level even more for mild to medium. You can also swap out one or two of the poblanos with a yellow bell pepper which is also delicious when roasted and will work beautifully along with the remaining poblano for an extra mild sauce. You can certainly skip making the sauce and use a favorite bottled sauce to save more time if you prefer, though if you can budget out the little bit of time needed for the roasted version it is well worth it! I personally love the combo of the roasted veggies and poblano sauce in this recipe but so many options to change up the fillings and/or sauce ingredients to make these your own so please feel free to share any comments or pics of your roasted enchilada creations!


For Enchiladas:

  • 1 small onion, sliced into half moons
  • 1 red bell pepper, halved, cored and sliced in strips
  • 1 cup sliced mushrooms
  • Olive oil for drizzling in roasted veggies
  • 2 teaspoons Latin sazon seasoning blend
  • 2 teaspoons kosher or sea salt, divided
  • A few grinds fresh black pepper
  • 1 can jackfruit, shredded and picked through for seeds
  • 1 can black beans, rinsed and drained
  • 2 cups fresh spinach chopped
  • 1/2 cup chopped cilantro, divided
  • 1 to 1/2 cups shredded cheese of choice (you can substitute vegan or omit entirely! There’s so much flavor and sauciness you won’t really miss it!)
  • 12 tortillas warmed (I like a corn/wheat flour blend which gives an especially nice flavor and great texture for these enchiladas but you can substitute your favorite or a GF variety to keep these gluten free.)
  • 1 1/2 cups creamy vegan roasted poblano sauce (or substitute with salsa or enchilada sauce of your choice.

For Roasted Poblano Sauce:

  • 3 poblanos
  • 3 tomatillos, husk removed, rinsed and sliced in half
  • 1 head garlic
  • 1 small onion, sliced into half moons
  • A couple tablespoons olive oil
  • 1 teaspoon cumin
  • 2 teaspoons sazon seasoning blend, divided
  • 1 teaspoon kosher or sea salt
  • Juice of 1/2 lime
  • 1/2 cup fresh cilantro
  • 1 cup light or regular coconut milk


  1. Preheat oven to 400.
  2. Line two large baking sheets with foil. Prep roasting vegetables for poblano sauce and place on one of the baking sheets. Leave poblanos whole, cut tomatillos in half and add to sheet. Slice the onions into half moons and add to the sheet. Drizzle with olive oil and season with one teaspoon of salt and one teaspoon of sazon seasoning blend. Cut 1/3 off top of garlic and wrap in foil.
  3. Prep roasting vegetables for enchilada filling (onion through mushrooms) on the other baking sheet: Add veggies to the sheet, drizzle with olive oil and season with 1 teaspoon of the salt and 1 teaspoon of the sazon seasoning blend.
  4. Place foil wrapped garlic directly on oven rack. Add two baking sheets side by side in oven rack. Bake at 400 for 30-45 minutes until veggies are softened and caramelized, poblanos are charred and shrunken, and garlic is soft and squeezeable. Remove trays and foil wrapped garlic from oven and let veggies cool slightly.

Make Poblano Sauce:

  1. Take slightly cooled poblanos from the baking sheet and remove papery skin from the outside. If roasted properly it should come off easily. Pull out core and discard along with the seeds unless you prefer to leave them in the sauce to make the sauce extra spicy. Add the pepper flesh to blender. Squeeze roasted garlic cloves from the bulb and add to the blender along with the roasted onions and tomatillos. Squeeze in lime juice and add drizzle of olive oil, remaining 1 teaspoon of sazon and 1 teaspoon of salt and other spices, and cilantro. Blend to combine ingredients then add the coconut milk to thin out and cream up the mixture. Taste, adjusting seasonings if necessary and set aside.
  2. Lower oven temp to 350. Wrap tortillas in foil and
  3. Place in oven while you make the filling to warm slightly.

Make The Enchilada Filling:

  1. Add drained and rinsed black beans to a bowl with shredded jackfruit, mix and season with remaining teaspoon of sazon and stir. Add seasoned roasted veggies from baking sheet with filling ingredients along with the chopped spinach and 1/4 cup of the chopped cilantro and mix well. Add a splash of the creamy poblano sauce to the mixture if you wish to add an extra level of great flavor. Taste and adjust seasonings as needed.
  2. Remove the warmed tortilla from the oven. Spray the insides of a 9×13 baking dish with non stick spray. Pour a small amount of the poblano sauce on the bottom of the dish and spread to cover. Working with one tortilla at a time, spoon a small amount of the filling on top, drizzle on a small amount of poblano sauce and sprinkle with a tiny bit of cheese, if using. Roll up and place seam side down on the bottom of the dish. Repeat with remaining tortillas and filling, making sure enough poblano sauce is reserved to pour on top of the enchiladas. Once tortillas are filled, rolled, and placed in the baking dish, pour the poblano sauce on top. Sprinkle top with a little more cheese, if using. Place in preheated 350 degree oven for about half an hour until enchiladas are heated through through and sauce is bubbly. Remove, sprinkle with remaining 1/4 chopped cilantro, and serve drenched with additional poblano sauce if desired!

Enjoy this recipe or have questions? Feel free to leave a comment!

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