Freezer-Friendly Vegetable Enchiladas from The Make Ahead Vegan Cookbook

By Kiersten | Last Updated: April 12, 2016

Freezer-Friendly Vegetable Enchiladas

Freezer-Friendly Vegetable Enchiladas
Most enchilada recipes involve excessive amounts of cheese—cheese inside! cheese on top! cheese everywhere! But these enchiladas are different. They’re vegan! And they don’t involve any faux cheese either. The main attraction here isn’t cheese, but the veggie, black bean and brown rice filling. Who needs cheese when you have all those tasty veggies? Oh, and these enchiladas have another bonus too: you can freeze them.

In the world of freezer cooking, vegetarian freezer recipes are hard to come by and vegan ones are even more rare. Freezer cooking tends to be heavy on cheesy casseroles and meats and light on the vegetables. There aren’t many strictly vegan resources for make-ahead meals, so that’s why The Make Ahead Vegan Cookbook by Ginny Kay McMeans (from the blog Vegan in the Freezer) is especially exciting. Meals you can make when you have time and eat when you don’t—and they’re all made without meat, eggs, or cheese!

The Make Ahead Vegan Cookbook
Basically, if you are a busy person who either is vegan or has vegan tendencies, this is a cookbook for you. And if you’re a person who likes Cauliflower Chickpea Pizza Bites and Mashed Potato Casserole (YES PLEASE), this book is also for you. There are 125 recipes in the book that can be either made in advance and refrigerated or frozen for later, from breakfasts to desserts. And most of the recipes keep it simple, so you can make multiple recipes in one day over the weekend to eat throughout the week or month.

Purchase The Make Ahead Vegan Cookbook on

Go to Vegetable Enchiladas recipe

Vegetable Enchiladas

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

1 hour


6 servings


  • 1 pound sweet potatoes, peeled and diced into 1/2-inch pieces
  • 2 tablespoons coconut oil, divided
  • 1/2 cup white onion, diced
  • 16 ounces button mushrooms, sliced
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 cup frozen corn, thawed
  • 2 roasted red bell peppers (about 1 cup)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cooked short-grain brown rice
  • 1 (16-ounce) can enchilada sauce
  • 10 vegan whole wheat tortillas
Print recipe


  1. Preheat the oven to 300°F.
  2. In a medium-size bowl, toss the sweet potatoes in 1 tablespoon of the coconut oil. Spread out on a baking sheet. Bake at 300°F for 20 minutes, or until they can be pierced easily with a fork.
  3. Heat the remaining tablespoon of oil in a skillet over medium-high heat. When hot, add the onion and mushrooms and sauté for 10 minutes. Add the chili powder and cumin and cook for another minute. Add the corn kernels, red bell peppers, black beans, and rice. Heat through for about 5 minutes. Remove from heat and stir in the baked sweet potatoes.
  4. Have ready a 9 x 13-inch casserole dish.
  5. Pour the enchilada sauce into a 9 x 9-inch baking dish so that you can dip each tortilla into the sauce.
  6. Dunk a tortilla into the sauce and then lay in the 9 x 13-inch casserole. Spoon about 1/3 cup of sauce down the center of the tortilla and roll up in the casserole. Push to one edge of the dish. Continue with the remaining tortillas until the casserole dish is full. Pour the remaining enchilada sauce over the top of the rolled enchiladas.
  7. At this point you may refrigerate or freeze the casserole; otherwise, preheat the oven to 350°F.
  8. Bake for 30 minutes.
  9. Storing in the refrigerator:

  10. The casserole will keep in the refrigerator before and after baking for up to 3 days each.
  11. Freezing:

  12. Freeze before the casserole is baked. Make sure it is in a freezer-safe casserole with a freezer-safe snap lid. You may also use two smaller freezer-to-oven-safe casseroles and then slide them into freezer bags. This will keep for up to 3 months in the freezer. To prepare after freezing, defrost in the refrigerator overnight.
  13. Baking after storage:

  14. Bake in a 350°F oven for 30 minutes.


Reprinted from The Make Ahead Vegan Cookbook, with permission from The Countryman Press. Copyright © 2016, Ginny Kay McMeans

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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This recipe sounds great, we’d enjoy it I am sure. But I’ve read this twice and can figure out what happens next to the sweet potatoes… also the photo shows sliced olives, please can you indicate a quantity.

I assume we add the sweet potatoes to the rest of the filling but the recipe didn’t mention it. Well, they are in the oven now!

Am I missing something? What do you do with the cooked sweet potato? Is it just added to the rest of the vegetables in the filling? Thank you.

That’s what I guessed, so that’s what I did. Made them Sunday and we had them for “Meatless Monday” last night. Meat loving husband LOVED these, and so did I. He gave me the supreme compliment…”you knocked it out of the park with these.” Thanks for helping me look so good.

These were delicious!! I was skeptical about the role of the sweet potatoes, but the flavors blended beautifully and the texture of the sweet potatoes made me forget about cheese.

In the recipe it says to put 1/3 Cup of SAUCE in each tortilla and roll up. And it doesnt’ say anything else about the filling I presume that should read 1/3 C FILLING? .That’s what Idid, but there is still a lot of filling left.

Hi, I’m new to this type of cooking and always want to try something new to make for our DIL. I have to keep it in a cooler for 5 hours while we drive to see our Son/DIL, and am wondering if the tortillas start to get soggy if left overnight before travelling. Thanks 🙂

I find that tortillas usually get a little soggy in enchiladas, especially when freezer cooking. If that texture bothers you, I’d maybe try another recipe. 🙂

I made these and froze them to take on a camping trip. Everyone loved them, even my meat eating husband. I will make again, but will double the filling and sauce…so tasty! Thanks for sharing

I’m sorry, but I just finished making this and I found several issues. This is just my humble opinion. Instead of pounds of sweet potato, just put how many and what general size. I got so lost trying to figure out how many potatoes to use. Also, I was only able to fit 5 large tortillas in a 9×13 pan, and had a ton of filling left over. It would be helpful if the size and type of skillet were mentioned because I ended up with too small a skillet and it was complicated. Another thing was that the amount of rice and beans was like 3 times the amount of corn, pepper, and onion. I didn’t use mushrooms. I think it would have been better with less rice and beans and more corn so it were more equal. It would be helpful to know what my chopped sweet potatoes were supposed to look like (cubes, slabs..) I did slabs but found it problematic getting them in the oven. Other than those things its a great dish.


This looks amazing.

Can you freeze portions AFTER cooking?
Im hoping to make a batch and freeze in smaller containers for an easy lunch for work?
Thank you

Hi Amy! We haven’t tried freezing these after cooking, but I think that would work! Please let us know how it works out if you give it a try. 🙂

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