Stacked Vegan Cheese Enchiladas
Recipe type: Enchildas
Cuisine: Southwestern / Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
This simple and hearty dish of enchildas is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side.
  • 12 corn tortillas, as fresh as possible
  • Enchilada Sauce
  • ½ cup finely minced raw onion, optional
  • 2 cups grated vegan cheese
  • Shredded lettuce
  • Black olives
  • Diced tomatoes or halved cherry tomatoes
  1. Preheat the oven to 400º F.
  2. Arrange 6 tortillas on a parchment-lined baking sheet.
  3. Pour a small amount of sauce over each, then sprinkle with the optional minced onion. Top with half of the grated cheese. Top with another tortilla and repeat the layers.
  4. Place the plates in the oven for 10 minutes, or just until the cheese melts.
  5. Allow the plates to cool a bit, then garnish with shredded lettuce and black olives.
Recipe by VegKitchen at