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Vegan Enchiladas

Total Time

Prep: 30 min. Bake: 25 min.

Makes

6 enchiladas

Updated: Jan. 17, 2024

Ingredients

  • VEGAN CHEESE SAUCE:
  • 1 cup raw cashews
  • 3/4 cup water
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon onion powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon pepper
  • ENCHILADAS:
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup frozen corn, thawed
  • 1 can (4 ounces) chopped green chiles
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 6 whole wheat tortillas (8 inches), warmed
  • 1/2 cup enchilada sauce
  • Optional: Chopped tomatoes, sliced avocado and chopped fresh cilantro

Directions

  1. Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
  2. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 3/4 cup water, nutritional yeast, salt, lemon juice, onion powder, paprika and pepper; cover and process until pureed, 2-3 minutes, scraping down side as needed.
  3. In a large skillet, saute onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add beans, corn, chiles, chili powder, cumin, coriander and salt; cook and stir until heated through, 2-3 minutes.
  4. Spoon 1/2 cup bean mixture down the center of each tortilla. Top each with about 1 tablespoon cashew cheese sauce. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce.
  5. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Warm remaining cashew cheese sauce in microwave; drizzle over enchiladas. If desired, serve with optional ingredients.

Nutrition Facts

1 enchilada: 332 calories, 11g fat (2g saturated fat), 0 cholesterol, 1273mg sodium, 46g carbohydrate (4g sugars, 9g fiber), 13g protein.



source https://www.tasteofhome.com/recipes/vegan-enchiladas/
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