Spicy Vegan Enchiladas: Flavorful Plant-Based Mexican Recipe

This spicy vegan enchilada recipe is packed with Hodo Adobo Mexican Crumbles and coated in a tangy Tomatillo Red Chili Salsa. Using an authentic Mexican method that skips baking, you can have enchiladas on the table in under an hour. Vegan and gluten-free.

Thank you to my partner Hodo for sponsoring this post. All opinions are my own.

With the holiday season approaching, it’s helpful to have a straightforward, satisfying dinner you can rely on during busy weeks. This enchilada recipe fits the bill: comforting, quick, and nourishing.

Instead of heavy cheese-based sides and desserts, consider a hearty plant-based main that comes together easily. I’m sharing an enchilada recipe made with Hodo’s new plant-based Adobo Mexican Crumbles, available now.

Two plates of enchiladas on a wood table next to a box of Adobo Mexican Crumbles and a bunch of cilantro with a kitchen towel near by.

Hodo’s Adobo Mexican Crumbles are made from whole soy with chipotle, oregano, and lime for a savory, smoky flavor that stands in for ground meat. They’re minimally processed, certified organic, and widely available.

What is plant-based meat?

Four vegan enchiladas on a plate topped with sliced white onions and avocado.

Plant-based meat alternatives are designed to mimic the texture and flavor of ground meat using plant ingredients. Hodo uses whole organic soybeans and seasonings like chilies and herbs to recreate that satisfying mouthfeel and savory profile.

These products offer a convenient source of protein that can be easier on your body and the environment. They’re versatile and quick to prepare: brown them in a pan and use them in tacos, grain bowls, or these enchiladas.

Enchilada recipe ingredients

All the ingredients to make this vegan enchilada recipe sitting on a baking sheet on a wood table. Tortillas, avocado, and oil.

1 batch Tomatillo Red Chili Salsa, warmed (serves as the enchilada sauce). You can substitute a favorite green or red enchilada sauce if desired.
Avocado oil
Corn tortillas (do not use flour tortillas—they will fall apart)
2 packages Hodo Adobo Mexican Crumbles
Ripe avocado, thinly sliced white onion, and fresh cilantro for garnish

How to make them

Vegan enchiladas in the process of being made with a corn tortilla frying in a black cast iron skillet and another tortilla in sauce.

This is a traditional Mexican method I learned from a friend: instead of baking, the tortillas are lightly fried, dipped in sauce, filled, rolled, and served immediately. Keep finished enchiladas warm in a low oven while you finish the batch.

Make the sauce

Prepare the Tomatillo Red Chili Salsa and keep it warm. If using store-bought sauce, simply heat and set aside. Preheat the oven to 200°F (95°C) to hold finished enchiladas warm while you assemble the rest.

Prep the garnishes

Thinly slice the onion, slice the avocado, and pick cilantro leaves. Season the avocado lightly with salt and pepper.

Brown the crumbles

A frying pan filled with browned Hodo Adobo Mexican Crumbles and a wood spoon inside the pan with a box of crumbles next to it.

Heat 2 tablespoons of avocado oil in a medium frying pan over medium-high heat. Add the Adobo Crumbles and cook, stirring occasionally, until browned. Keep warm.

Assemble the enchiladas

Set the warm salsa and crumbles within reach and have a baking dish ready to hold the finished enchiladas. You’ll also need a large plate for assembling each one.

Heat 1/4 cup avocado oil in a medium frying pan over medium heat. Fry each corn tortilla one at a time until the edges are crisp but the tortilla remains pliable, about 30 seconds per side.

Use tongs to lift the tortilla from the oil, letting excess oil drip back into the pan. Dip the fried tortilla into the warm salsa to coat both sides.

A tortilla soaked in Tomatillo Red Chili Sauce and topped with Hodo Adobo Mexican Crumbles about to get rolled up into an enchilada.

Place the sauced tortilla on the plate, add about 1/4 cup of cooked crumbles, roll it up, and place it in the baking dish. Keep the dish in the warm oven while you finish the remaining enchiladas. Save any extra salsa for serving.

Garnish and serve

When all the enchiladas are assembled, divide them into 4–6 servings. Spoon any reserved salsa over the top and garnish generously with avocado, thinly sliced onion, and cilantro. Serve immediately while hot.

Why the Tomatillo Red Chili Salsa matters

Four vegan enchiladas sitting on a white plate with sliced white onions and avocado on top and a bunch of cilantro on the plate.

The homemade Tomatillo Red Chili Salsa pairs perfectly with the Adobo Crumbles, balancing brightness and gentle heat. If you’re sensitive to spice, remove the seeds from the arbol chiles or reduce their quantity. Plan on about 3 cups of salsa, plus extra for spooning over the finished dish.

Make-ahead tips

A woman in a yellow sweater and white pants holding a plate of vegan enchiladas and a fork on the side.

To prepare ahead: assemble the enchiladas as directed, then wrap the baking dish tightly in foil and refrigerate up to one day. When ready, heat the oven to 350°F (175°C), remove the foil, and bake until hot, about 20–35 minutes. Warm the salsa and add garnishes before serving.

What to serve with these vegan enchiladas

Two plates of enchiladas topped with avocado and onions next to a pink box of Hodo Mexican crumbles

These enchiladas work well as a vegan Thanksgiving main or a weeknight family dinner. Complement them with sides like vegan refried beans, calabacitas (use vegan cheese if needed), simple seasoned black beans, or pickled red onions for a bright contrast.

Recipe card

Spicy Vegan Enchilada Recipe

Yield:
4-6 servings

Prep Time:
40 minutes

Cook Time:
20 minutes

Total Time:
1 hour

This fiery vegan enchilada recipe is filled with Hodo Adobo Mexican Crumbles and smothered in a spicy Tomatillo Red Chili Salsa. The no-bake approach gets dinner to the table fast. Vegan and gluten-free.

Ingredients

1 recipe Tomatillo Red Chili Salsa, warmed
1 ripe avocado
1/4 white onion
1/4 bunch cilantro
6 tablespoons avocado oil, divided
2 10-ounce packages Hodo Adobo Mexican Crumbles
12 corn tortillas

Instructions

Heat sauce and oven. Warm the tomatillo salsa and set the oven to 200°F (95°C) to keep enchiladas warm while assembling.
Prep garnishes. Pit and slice the avocado, thinly slice the onion, and pick the cilantro leaves.
Brown crumbles. Heat 2 tablespoons avocado oil in a frying pan over medium-high heat. Cook the Adobo Crumbles, stirring frequently, until browned. Cover and keep warm.
Assemble. Arrange sauce, crumbles, and a baking dish nearby. Heat the remaining 1/4 cup avocado oil in a medium pan over medium heat.
Fry tortillas. Fry each tortilla about 30 seconds per side until the edges are crisp but the tortilla remains pliable.
Coat in sauce. Transfer tortillas to the salsa and coat both sides.
Fill and roll. Place each sauced tortilla on a plate, add about 1/4 cup crumbles, roll, and arrange in the baking dish. Keep the dish warm in the oven while finishing the batch.
Garnish and serve. Divide the enchiladas, spoon extra salsa over them, and top with avocado, onion, and cilantro. Serve hot.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 195Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 770mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 8g

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