V

Vegan Mixed Veggie Enchiladas Verdes

I have been eating a ton of Mexican inspired dishes lately, because let’s be real… everything is so much better with jalapeño, cilantro and lime! I’ve been trying to get creative with different types of recipes and a lot of people have been asking for more vegan and plant based dishes, so I had the perfect idea to combine the two!

I have never been a huge enchilada person, idk why. I guess because on the east coast, it’s not really a main dish we eat. But after moving to LA, I have eaten some of the best enchiladas and was excited to turn such a great staple into a vegan version! I know with people going through lent, transitioning to veganism and also just looking for dishes that don’t include meat this would be a hit!

The cashew crema is amazing and something you could totally make a large batch of and store in the fridge to top other dishes like tacos, nachos, salads and more! I even came across a new vegan cheese from Trader Joe’s that I absolutely love. I have found that many vegan cheeses do not melt the way that a dairy cheese would and this one did the trick! It gets nice and bubbly and adds a great texture to this dish. Give it a shot if you’ve been searching for a new vegan cheese!

Like many of the dishes I make, the best part of this one is that you can easily make it your own by subbing ingredients in or out of the dish. If there is something you love – add more of it. If there is something you dislike – leave it out! This dish builds different flavors with each bite, which makes it so delicious. This would make the perfect party or potluck dish and I swear with all of the different flavors, you can’t even tell it’s vegan! Get the recipe for this yummy dish below and be sure to let me know if you make it by tagging me or DMing me on IG!

VEGAN MIXED VEGGIE ENCHILADAS VERDES

Ingredients:

For the Cashew Crema

  • 1 cup cashews
  • 2 cups water
  • the juice from 1 lime
  • 2 teaspoons agave or maple syrup
  • 1 teaspoon apple cider vinegar
  • Handful of cilantro
  • Salt + pepper, to taste
  • a few small slices of fresh jalapeño, optional if you like spicy!

For the Enchiladas

  • 2 tablespoons olive oil
  • 1 medium sized zucchini
  • 1/2 red or white onion
  • 1/2 cup mushrooms of your choice
  • 1 can corn
  • 1 cup raw kale
  • 1 can black beans (low sodium)
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt + pepper, to taste
  • 1 container Roasted Tomatillo salsa or any batch of salsa verde (I used this kind from TJs)
  • 10 corn tortillas
  • 1 bag vegan mozzarella cheese (I used these mozzarella shreds from TJ’s)
  • Toppings: avocado, more cilantro, jalapeños, spring onion, tomatoes

Directions:

For the Cashew Crema

  1. In a medium bowl, soak cashews in water for a minimum of an hour
  2. Drain all but 1/2 cup of the water from the cashews and set aside each in separate bowls
  3. In a high powered blender, blend cashews, 1/2 cup water and all other ingredients together until smooth and a consistency that can be poured (similar to a loose sour cream)
  4. Set aside in fridge.

For the Enchiladas

  1. Prepare the cashew crema as directed above and set aside.
  2. Make the enchiladas: preheat oven to 375 degrees F. Slice the zucchini in half and then fourths. Slice the mushrooms into fourths and the onion into small pieces.
  3. In a medium bowl, toss zucchini, mushrooms, onions, and corn in 1 tablespoon olive oil with garlic, cumin, chili powder and salt and pepper to taste. Roast on a large sheet pan for 20 minutes.
  4. In the meantime, in a medium skillet, sauté kale and black beans in remaining olive oil until kale is wilted. Season with salt and pepper, to taste.
  5. Once veggies in the oven are done, mix all veggies together with 1/4 cup of salsa verde.
  6. Warm tortillas in a lightly damp towel or paper towel for 30 seconds in the microwave until steaming to make pliable.
  7. In a medium baking dish, add 1/2 cup salsa verde to the bottom of the dish and spread evenly to cover the bottom.
  8. Add a small scoop (about 1/4 cup) of veggies to each tortilla and roll them up tightly, placing the tortillas seam side down on top of the salsa. Repeat until all of the tortillas are used and there is no space left in the dish.
  9. Top tortillas with the remainder salsa verde and sprinkle with 1 cup of the shredded cheese.
  10. Bake for 20-25 minutes until cheese is melted and bubbly.
  11. Remove from the oven. Garnish with lots of cashew crema and toppings of your choice! Serve along side rice or more veggies!
CategoriesRecipes

Leave a Reply