Easy Vegan Brussels Sprout and Mushroom Enchiladas with a creamy green enchilada sauce. A healthy homemade meal bursting with flavor!
A few months ago I made enchiladas for the first time.
Jordan and I sat down to eat and after 3 minutes of both of us blissfully ooohing and ahhing I put down my forked, looked at Jordan and said:
“Did we just become an enchilada family?”
Oh. Yes. We. Did.
Since that first magical enchilada night, I have made dozens of enchiladas but this vegan enchilada, this creamy brussels sprout enchilada, this creamy vegan brussels sprout, and mushroom enchilada is without a doubt the big winner! The best of all. The one that all other enchiladas will thus forth be compared to 😉
What you need to make Vegan Green Enchiladas:
- Brussels Sprouts – You can use a bag of shredded Brussels, that’s what I used, or thinly slice whole Brussels.
- Crimini Mushrooms – Really any kind of mushroom would work, just dice them very small (you can easily use a food processor for this or just run your knife through the mushrooms until they are about the size of orzo pasta)
- Spices – You want to make sure your veggie mixture is bursting with flavor, I used smoked paprika, garlic powder, oregano, and salt.
- Creamy Green Enchilada Sauce – Um… wait until you try this! Clearly, this is homemade, but it is a very simple blender recipe with only 5 ingredients.
- Corn Tortillas – You can use any tortilla you like if you are totally grain free try Siete brand tortillas, I’ve tried their Chia Cassava tortilla in this recipe with great success. Otherwise, my preferred tortilla is traditional corn tortillas. I always heat them slightly by either placing over the flame of my stove for a few seconds or heating in the microwave, this makes them more pliable and easier to work with.
- Toppings – Once these green enchiladas come out of the oven all bubbly hot and delicious cover them with avocado, cilantro, and jalapeno, I like keeping with the green theme. I also sprinkle a bit more smoked paprika on top.
How to Make a Vegan Green Enchilada:
- Start by sauteeing your veggies (Brussels sprouts and mushrooms) in olive oil or avocado oil. Saute until they are just barely tender, they will continue to cook in the oven. Don’t be afraid to spice the veggies up! I love the combo of garlic and smoked paprika.
- Once your veggies are done, set aside.
- Make your sauce!
- This sauce is so good it deserved its own separate post. You can grab the super simple recipe for Vegan Creamy Green Enchilada Sauce here.
More Vegan Recipes You Will Love:
- Easy Everyday Thai Red Vegetable Curry
- 10 Minute Cauliflower Rice Puttanesca
- Roasted Eggplant Farro Salad with Olives and Capers
- One Pot Creamy Quinoa with Mushrooms and Kale
- Get rolling!
- First, warm your tortillas by either heating for 30 seconds in the microwave or heating each tortilla individually directly over the flame of your gas stove. If you toast over a hot flame it really enhances that toasted corn flavor which I love, but if that is an extra step you don’t want to take simply heat in the microwave.
- Spread some sauce on the bottom of your oven-proof casserole dish.
- Place about 1/2 cup of veggie mixture into the bottom third of your tortilla. Roll the tortilla away from you and place seam side down in the casserole dish.
- Repeat until finished. I used a small casserole and fit 6 tortillas. However, you will have enough mixture and sauce to make 12 tortillas.
- Place in 350° oven for 20 minutes, uncovered.
- Remove from oven and cover with avocado, jalapeno, and cilantro.
I top each enchilada with a little bit of additional sauce, trust me you will want to drink this sauce!
- Paleo – Use a paleo friendly tortilla. I like Siete brand tortillas both the Chia Cassava and the Almond Flour would be great in this recipe
- Gluten Free – If you use 100% corn tortillas this recipe is gluten-free
Can You Freeze Vegan Enchiladas?
Yes, you can freeze enchiladas cooked or uncooked. You can freeze them assembled in the casserole dish, or freeze the filled tortillas and then make the sauce fresh when you are ready to bake them.
Now that we are officially an enchilada family you can expect more yummy enchilada recipes. Vegan Creamy Brussels Sprout and Mushroom Enchiladas will always have a special place in my heart, and stomach 🙂
Did you make this recipe? Tag me @abrapappa on Instagram or use the hashtag #abraskitchen
Vegan Brussels Sprout Enchiladas
Healthy vegan Brussels sprout enchiladas with mushrooms and a creamy vegan green enchilada sauce.
- avocado, diced
- fresh cilantro
Prepare vegetables: Clean and trim mushrooms. Place in a food processor and pulse until finely chopped, or chop with a knife. You can purchase pre-shredded Brussels sprouts or shred them in the food processor or with a knife.
In a large skillet over medium heat saute mushrooms in olive oil for 7 minutes until browned. Add Brussel sprouts to skillet with dried spices and water. Saute for an additional 5 minutes. Set aside.
Heat tortillas either briefly in the microwave or by toasting one by one over the flame on a gas stove. Heating the tortillas makes them more pliable.
Preheat oven to 350° and prepare a small casserole dish by placing 1/4 cup of enchilada sauce on the bottom.
Assemble enchiladas: Place 2 large spoonfuls of Brussel/mushroom mixture into center of tortilla and roll up. Place seam side down in casserole dish. When casserole is full top with more enchilada sauce and bake uncovered for 20 minutes.
Remove from oven, top with chopped jalapenos, avocado, cilantro, and a sprinkle of smoked paprika. Serve immediately.
- Clean and trim mushrooms. Place in a food processor and pulse until finely chopped, or chop with a knife.
- You can purchase pre-shredded Brussels sprouts or shred them in the food processor or with a knife.
- Paleo - Use a paleo friendly tortilla. I like Siete brand tortillas both the Chia Cassava and the Almond Flour would be great in this recipe
- Gluten Free - If you use 100% corn tortillas this recipe is gluten-free
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