How To Cook Vegan Tex Mex Enchiladas, Without Smelling Like It

This post is sponsored by Downy, however, all opinions expressed below are 100% my own true honest opinions. 

My fondest memories are always at a table surrounded by great food & great friends and family. To make these moments possible, I love to cook and get everyone to the table together. And this year I’m doing my best to make these meals healthier so we can enjoy our time together without feeling guilty.

BUT – the challenge I’ve noticed lately is that healthy meals mean smelly meals. The big bold flavors are fantastic, but the scents that linger in my kitchen and my clothes? Not so fantastic. So what’s a mom to do?

Well, today I’m bringing you a great vegan Tex-Mex recipe that’s sure to wow the family – AND a little secret for how to keep your clothes smelling amazing no matter what you stir up in the kitchen.

That’s Downy Protect & Refresh liquid fabric conditioner. Even if I have to cook then run off to an event in the same clothes or drop the kids off at a playdate—I don’t have to worry that smells from my cooking have piggybacked on our clothes. It protects our clothes from stretching, fading and fuzz, AND gives them all-day odor protection—like deodorant for clothes!—so my family stays looking, feeling and smelling our best after cooking. It’s super easy to use (great for a busy mom like me!): just add Downy Protect & Refresh to your washing machine along with detergent. There’s no need to wait for the rinse cycle, so you can simply set it and forget it.

OK – On to the recipe! 

We’ve made it a point this year to take recipes that we already love but put a healthier twist on them. Like the Quinoa Nopale Salad I made in January, only this time we tried to make my mom’s Tex-Mex enchiladas vegan! I’ve always wanted my family to eat a little healthier but with our culture so deeply rooted in traditional Mexican recipes, it’s a little hard to get them to try new things – so incorporating new healthier ingredients into recipes they already love it makes it so much easier. 

My mom has made this enchilada recipe since I was little and it has always been hands down my favorite thing to eat. Being able to make it meatless and healthier for my family is perfect, and it’s not hard to make. You can incorporate this into your dinner rotation for meatless Mondays too! 

Yield: 4-6 ServingsPin it

Vegan Tex-Mex Enchiladas

prep time: 35 MINScook time: 25 MINStotal time: 60 mins
An authentic Tex-Mex enchilada recipe with a vegan twist


  • 8 oz Vegan Cheese
  • 2 cups of cooked Black Beans
  • 1/2 cup of tomato puree 
  • 12-14 gluten-free corn  tortillas 
  • 1/2 cup chopped fresh cilantro
  • 1 tsp salt
  • 2 tsp of cumin powder (comino) 
  • 2 cloves of garlic (minced) 
  • 2 tbs of chili powder
  • 1 medium-sized yellow onion (finely chopped) 
  • 1 tbs of canola oil
  • 1 chopped serrano pepper (optional) 
  • 1/2 cup of flour
  • 3 cup of water
  • 1 cup of canola oil 
  • 4 tbs of chili powder
  • 1 tbs of salt 


To Make The Filling
  1. Heat 1 tbs of canola oil in a pan over medium heat & saute onion and garlic until soft & fragrant. Add 1 tbs of chili powder, 2 tbs of cumin powder, and 1 tbs of salt. Cook for another 2 minutes. Add beans and tomato sauce and bring to a boil.  Turn the heat to low, mash beans with a potato masher and simmer for 5 minutes. 
  2. Remove the bean mixture from the heat & strain. Transfer the bean mixture to a bowl and mix together with 1/2 cup of cilantro, serrano pepper (optional), and 4 oz of vegan cheese. 
To Make the Sauce
  1. Heat 1 cup of canola oil in a saucepan. Once hot add 1/2 a cup of flour and stir. Mix in water until sauce is a thin liquid consistency 
  2. Add 4 tbs of Chili powder, 1 tbs salt. Mix well. 
  3. Set aside to cool down 
Bring it together
  1. Preheat the over to 350 °F
  2. Spread 1/2 cup of sauce on the bottom of a baking dish
  3. Follow the instructions for heating the tortillas but only heat up until soft. 
  4. Dip your soft tortillas into the sauce mixture, lay them in the baking dish. 
  5. Scoop about 1/2 cup of bean mixture into each tortilla and roll it up tightly. Make sure to have the tortillas in the baking dish with the seam side down. 
  6. Pour the remaining sauce evenly over the enchiladas, then sprinkle the remaining Vegan cheese evenly on the top of the enchiladas. 
  7. Cover the baking dish with foil and bake for 20 minutes or until the cheese has melted completely. 


1. Making the sauce is very messy! When you add the flour to the oil it will clump up, then you add the water and it will thin out. Add more water if necessary! 

2. Sometimes Vegan Cheese doesn't melt like dairy cheese, it just depends on the brand
Created using The Recipes Generator