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Vegan Enchiladas Mineras

  • Author: Chuck Underwood
  • Prep Time: 60 min
  • Cook Time: 30 min
  • Total Time: 1 hour 30 minutes
  • Yield: 2-3 Servings 1x
  • Category: Main Dish
  • Method: Stove, Blender
  • Cuisine: Mexican
  • Diet: Vegan


In preparation for Cinco de Mayo, I made these incredible Vegan Enchiladas Mineras, which are popular in the Mexican State of Guanajuato. Potatoes, carrots, and a Guajillo Chile Sauce are the stars of the show and they - are - delicious. 


Units Scale

Vegan Queso Fresco

  • 12 oz super-firm tofu
  • 2 Tbs lime juice
  • 1 Tbs apple cider vinegar
  • 1 Tbs nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Guajillo Chile Sauce

  • 5 guajillo chiles
  • 4 ancho chiles
  • 2 cloves garlic
  • 1 1/2 cups water
  • 1/4 small onion
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp mexican oregano

Cabbage Slaw

  • 1 1/2 cups shredded cabbage (any kind)
  • 1/2 small onion, diced
  • 1/4 cup chopped cilantro
  • 1 tomato, diced
  • Juice of 1 lime

Enchiladas Mineras

  • 7 corn tortillas
  • 2 large carrots (8 oz)
  • 2 small red potatoes (8 oz)
  • 1 Tbs apple cider vinegar
  • 1/4 tsp salt


  1. If using my Queso Fresco - make it first
  2. Crumble the tofu into a large ziplock
  3. Add the remaining queso ingredients and seal - shake occasionally
  4. Next make the chile sauce 
  5. Remove the stems, veins, and seeds
  6. Remember to wash your hands after handling any pepper
  7. Bake in 250° F oven for 5 minutes
  8. Place chiles in a bowl and add enough hot water to cover
  9. Let soak for 20-30 minutes then drain
  10. Add chiles to a blender along with remaining sauce ingredients and blend until smooth
  11. Strain sauce through a fine-mesh sieve and set aside
  12. Dice potatoes and carrots and add to a saucepan with enough water to cover
  13. Add salt and vinegar and boil for 10 minutes or until soft
  14. Drain and return to pan with 1/4 cup of the chile sauce
  15. Cook on med-high and mix thoroughly to coat for 1-2 minutes, set aside
  16. Chop slaw ingredients and add to a large bowl, mix well and set aside
  17. Preheat oven to 350° F
  18. Warm tortillas in a dry skillet until soft and pliable
  19. Lay one tortilla in a 2 qt rectangular baking dish and brush on chile sauce to cover completely
  20. Flip the tortilla over and lay a small amount of filling in the center, roll the tortilla, and repeat
  21. Brush additional chile sauce on to tortillas (as much or as little as you like) and bake 15 minutes
  22. Serve enchiladas with slaw either on top or underneath and garnish with cilantro, tomato, queso fresco, or thinned down vegan sour cream

Keywords: vegan enchiladas, enchiladas mineras,