• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
simply ceecee
  • home
  • recipes
  • About
    • Contact
  • Subscribe
  • SHOP!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • START HERE!
  • ABOUT
  • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegan Dinner Ideas

    Poblano and Mushroom TexMex Enchiladas

    Published: Nov 1, 2019 · Modified: Mar 13, 2022 · by Tracy Halasz · 8 Comments

    Jump to Recipe

    Smoky, creamy, spicy poblano and mushroom enchilada recipe with a slightly sweet, super spicy, mole sauce that will surprise you, and a white sauce that will have you reaching for seconds.

    vegan poblano mushroom texmex enchiladas

    I love Mexican-inspired dishes. Our family eats tacos and burritos on the regular. High time for some enchiladas! I'm not talking about traditional enchiladas either.

    These are the most delicious vegan enchiladas filled with poblano peppers, mushrooms, sweet potatoes, black beans and spinach. Then I smothered them in not one but two incredible sauces - one to heat things up and add a spicy punch and one to add some creamy coolness. But wait, right before serving, I top these babies with a pile of freshness - chopped tomatoes, green onions, and avocados. Beyond EPIC!

    How the Make Vegan Enchiladas

    For this poblano and mushroom enchilada recipe, I wanted a really substantial, veggie-packed filling cooked in lots of warming spices. Wrapped in tortillas, swimming in a luxurious mole-esque sauce and topped with cheesy goodness took this cozy dish over the top.

    For the filling, I sautéed poblanos, mushrooms, sweet potatoes, and onions. Then stirred in black beans and spinach, wrapped everything into soft corn tortillas, and covered them in two incredible sauces. A generous sprinkle of cheese (I used Miyokos Mozzarella) and then off to the oven for 20 - 25 minutes.

    vegan poblano mushroom enchiladas

    Once these delicious enchiladas were all warm, gooey and delicious, I topped them with freshness from chopped tomatoes, avocado chunks, cilantro, green onions, and lime. Spectacular, cozy combo!

    Enchilada Sauce with a Twist

    Oh yeah, the sauce!! The sauce plays a starring role in this dish! I thought about the sauce for a long time. I knew I wanted something a bit unexpected - like the flavours of a classic enchilada but richer and more luxurious. Something with sweet and spicy notes and a kick of heat. So I combined elements of enchilada sauce and Mexican bbq sauce - voila, exactly what I was imagining.

    Spicy enchilada sauce in a bowl.

    Are Poblano Peppers Hot?

    Poblanos add such a rich, complex flavour without overpowering the heat index of a recipe. So I checked where poblanos fall on the Scoville Heat Scale which measures the amount of capsaicin in a chili pepper (the more capsaicin, the more heat).

    For reference, green bell peppers have 0 scoville heat units while jalepeno peppers have 2,500 - 8,000 heat units. Poblanos fall between those two measures with a 1000 - 1500 rating on the Scoville scale. *FYI: the ghost pepper is 850,000 - 1,000,000 ai-yai-yai!

    For this recipe, I added 1 large poblano and 1 tablespoon of sriracha sauce (2,200 scoville heat units) which gave these enchiladas a hefty hit of heat (for my palate). However, the mole-esque brown sauce has a bit of sweetness which tempers heat; as well, the white sauce and fresh veggies all play on the cool side of the heat index. Keeping that in mind, you can control the heat level in your enchiladas by manipulating these ingredients.

    Spicy poblano mushroom enchiladas in a baking dish.

    These are the most incredibly, delectable, nourishing vegan enchiladas ever! They are next-level cozy and super satiating. Hands down one of my favourite, easy, vegan comfort food dishes I've ever made.

    Kitchen Management

    Timing is everything at meal time. Once you find your kitchen groove, any dish is manageable. Here's a few tips for these delicious enchiladas to get you in and out of the kitchen in no time.

    Make the brown sauce (Spicy TexMex Enchilada Sauce). Make the white sauce.

    Preheat the oven to 350º F.

    Prep and chop the veggies for the filling. Start the cooking process.

    Roll the filling in the tortillas and place in oven to bake.

    Chop and prepare the garnishes.

    More Saucy Vegan Recipes

    • Tacos - Holy Smokes Jackfruit Tacos
    • Baked Potatoes (just bake, split open, fill with roasted veggies and drizzle with sauce)
    • Tofu Scramble - Simplest Tofu Scramble
    • Burgers - BBQ Pulled Porkless Burger
    • Buddha Bowl - Spicy Sweet Tofu Pineapple Bowl
    • Pizza - Vegan Pizza

    Did you make this recipe? I'd love to see it!
    Please leave a star rating and comment at the bottom of the page.
    Thank you so much for sharing! Tag me on Instagram 
    For more Vegan Recipes: Sign up for my email NEWSLETTER!

    spicy mushroom enchiladas covered in sauce and cheese in a casserole dish

    Poblano and Mushroom TexMex Enchiladas

    These epic poblano, mushroom TexMex enchiladas are rich, luxurious and all vegan. This sauce will knock your socks off! Dairy free, oil free, delicious! No Jokes!
    Author : Tracy Halasz
    Servings:4 servings

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins

    INGREDIENTS

    • 3 cups mushrooms, cut into strips
    • 1 ½ cups sweet potatoes, medium dice
    • 1 cup onions, peeled and diced
    • 1 poblano pepper, medium dice
    • 2 cloves garlic, minced
    • ½ teaspoon turmeric powder
    • ½ teaspoon cumin powder
    • ½ teaspoon smoked paprika powder
    • 1 teaspoon chili powder
    • 1, 19 oz tin black beans
    • 1 large handful spinach, rough chop
    • ¼ cup cilantro, chopped
    • 1-2 tablespoon lime juice
    • 8 corn tortillas
    • 1 - 1 ½ cups mozzarella, I use Miyokos brand
    • white sauce recipe (below)
    • spicy TexMex enchilada sauce recipe (link below)
    • Serving Options* chopped cilantro, chopped tomatoes, avocado slices, sliced green onions

    INSTRUCTIONS
     

    • Preheat oven to 350º F

    White Sauce Recipe

    • 1 cup cashews, ¾ - 1 cup water, 1 tablespoon nutritional yeast, 2 teaspoon apple cider vinegar, 1 clove garlic, pinch of salt, 1 tablespoon tapioca starch
      Place everything into a high power blender and process until smooth and creamy.
    • SPICY TEX-MEX ENCHILADA SAUCE - recipe link

    Vegetable Filling

    • Prepare the mushrooms, sweet potatoes*, onions, and poblanos. Mince garlic.
      *It's not necessary to peel the sweet potatoes. They are beautifully rustic and add more nutrients.
    • Heat 1 tablespoon of oil over medium-high heat (if oil free, add a splash of water or broth to prevent sticking). Add all chopped veggies, garlic, and the spices - cook, stirring until soft and fragrant.
    • Once the veggies are soft, stir in the black beans, chopped spinach and cilantro, and a squeeze of lime. Remove from heat.
    • Spread some enchilada sauce in the bottom of a 13x9 baking dish.

    Rolling the Enchiladas

    • Lay tortilla on flat surface, place filling into the tortilla, add a splash of brown sauce and a drizzle of white sauce. Roll it up and place in the baking dish, seam side down.
      Repeat with remaining tortillas and filling.
    • Cover with remaining enchilada sauce and white sauce as desired. Sprinkle with shredded mozzarella.
    • Bake covered for 18-20 minutes at 350º F until hot and bubbly.
    • Remove foil and broil the last few minutes to brown up the plant-based cheese if required.
    • While the enchiladas are baking, prepare any of the optional toppings to serve on the side: chop cilantro, slice 2-3 green onions, cut 10-12 cherry tomatoes into quarters, sliced avocado.

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

    More Vegan Dinner Ideas

    • Easy Vegan Gyros
    • Toasted bun stuffed with a thick layer of thinly sliced BBQ tofu and creamy vegan coleslaw.
      Easy BBQ Tofu Sandwich
    • Sweet potato stuffed with black beans avocado and tomatoes on a baking sheet.
      Black Bean Stuffed Sweet Potatoes (vegan + gf)
    • Vegan Tofu Sausage crumbles on a baking sheet.
      Crispy Vegan Sausage Crumbles (tofu)
    2662 shares

    Reader Interactions

    Comments

      5 from 3 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Naomi

      March 17, 2025 at 3:26 pm

      5 stars
      I loved this recipe! I was able to follow it without any substitutions, and agree that the sauce was absolutely delectable (Ginger!? It was amazing!). The only thing that varied from the recipe instructions for me, was that it took me closer to 1.5 hours to make, and not the 20 minutes prep, and 25 cook times posted. This is likely do to the fact that I am just slow :0P Excellent recipe, thanks so much!

      Reply
      • Tracy Halasz

        March 20, 2025 at 8:51 am

        Naomi, thank you so much for the review. I'm so happy you enjoyed the recipe. Thank for the feedback about the timing - I will review.

        Reply
    2. Scott Assen

      November 11, 2019 at 12:05 pm

      5 stars
      This was the perfect level of spicy! SUCH amazing flavour!

      Reply
      • simplyceecee

        November 11, 2019 at 3:24 pm

        Thank you so much, Scott! The flavour profile is fantastic isn't it!

        Reply
    3. Miranda

      November 09, 2019 at 6:56 pm

      5 stars
      Love this dish!! So delicious! I love the addition of sweet potato to spice up this take on enchiladas!

      Reply
      • simplyceecee

        November 09, 2019 at 8:41 pm

        Glad you enjoy this recipe, Miranda. We love it too!

        Reply
    4. Karoline Beninger

      November 01, 2019 at 7:50 pm

      Excellent recipe! So easy to make and the result is delicious gourmet!!

      Reply
      • simplyceecee

        November 02, 2019 at 10:17 am

        Thank you, Karoline! Yes, this is our go-to for the winter for sure!

        Reply

    Primary Sidebar

    Picture of Ceecee Cooks.

    Hi, I’m Tracy! Welcome to Simply Ceecee where I share really delicious vegan recipes that EVERYONE loves! Whether you're a beginner or seasoned pro, I'm excited to help you cook tasty plant based recipes with tons of flavor and epic texture! ✌🏻🌱

    More about me →

    Subscribe
    Sign up with your email address to receive new vegan recipes!
    Thank you for subscribing!

    Top Posts

    • Loaf of vegan Irish soda bread with raisins.
      Vegan Irish Soda Bread (it's easy!)
    • Proofing pan with 6 pizza dough balls.
      Homemade Vegan Pizza Dough
    • Stone ground cornbread in a cast iron pan topped with jalapenos and whipped butter.
      Ultimate Vegan Cornbread Recipe
    • Twisted garlic butter breadsticks with fresh Italian herbs.
      Easy Homemade Breadsticks (vegan)
    • Freshly baked rustic bread surrounded by baking paper in a Dutch oven.
      Simplest No-Knead Overnight Bread
    • Freshly baked golden brown dinner rolls.
      Easiest Vegan Dinner Rolls (2 ways)

    Big Pan Meals (chili, soup)

    • Bowl of vegetable bean soup with homemade buns.
      Hearty Vegetable Bean Soup
    • Vegetarian Lentil Bolognese simmering in a Dutch oven on the stove.
      20 Popular Vegan Recipes for Fall & Winter
    • Bowlful of crunchy croutons spilling over onto white countertop.
      Crispy Air Fryer Croutons (easy!)
    • Bowl of tomato soup topped with croutons and fresh basil.
      Ultimate Vegan Tomato Soup (easy + gf)
    • Bowl filled with lentil bolognese toss in pasta.
      Easy Lentil Bolognese (vegan + gf)
    • Ramekins filled with Shepherd's pie topped a piped edge of mashed potatoes.
      Easy Vegan Shepherd's Pie

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for our Sunday morning Newsletter!

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Simply CeeCee

    2662 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.