Vegan Pasilla Enchiladas with Avocado and TVP

Vegans aren't limited to black bean or sweet potato filling in their enchiladas. Try experimenting with TVP, a really versatile ingredient. Simply dehydrated soy vegetable protein, TVP is full of plant protein and completely meat free! Using pasilla chile sauce to rehydrate the TVP rather than the standard warm water or broth kicks these enchiladas up a few notches!

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
12 enchiladas


  • cooking spray

Enchilada Filling:

  • 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), divided

  • 1 ¼ cups water

  • 2 tablespoons liquid aminos

  • 1 ½ tablespoons garlic powder

  • 1 ½ tablespoons onion powder

  • 1 tablespoon browning and seasoning sauce

  • 2 cups texturized vegetable protein (TVP)


  • ½ cup unsweetened coconut creamer

  • 1 tablespoon nutritional yeast

  • 1 avocado

  • 1 cup shredded mozzarella-style vegan cheese

  • 2 tablespoons nutritional yeast

  • 1 (12 ounce) package blue corn tortillas, warmed


  1. Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.

  2. Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.

  3. Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.

  4. Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.

  5. Bake in the preheated oven until enchiladas are heated through, about 30 minutes.

Cook's Notes:

Textured vegetable protein (TVP) is a vegan/vegetarian meat substitute. You will find it in the bulk section of some big chain natural supermarkets or by the dry grains. It will be dry (dehydrated) and before adding it to enchiladas or tacos, you have to season and rehydrate it with warm liquid, which is the first step of this recipe.

Sprinkle with an additional 1/4 cup of vegan mozzarella cheese before baking, if you like.

Nutrition Facts (per serving)

224 Calories
7g Fat
24g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 224
% Daily Value *
Total Fat 7g 8%
Saturated Fat 2g 10%
Sodium 457mg 20%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 16%
Total Sugars 1g
Protein 20g
Vitamin C 24mg 121%
Calcium 62mg 5%
Iron 4mg 22%
Potassium 303mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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