ENCHILADA LOVE OVER HERE!
Just look at these beauties. So gorgeous, so tasty, so healthy, so amazing. I’m in love!
This recipe all started with an expired jar of enchilada sauce.
You see, I had planned on making some enchiladas for dinner recently, and so I went to the store to buy some enchilada sauce. Because, you know, I was too lazy to make my own.
I came home, ready to get down to business, and that’s when I noticed that the enchilada sauce that I JUST BOUGHT was expired. By 3 months!
That’s what I get for trying to go the easy route.
After a fit of rage ensued (not really, but kinda sorta yes it’s true), I took some deep breaths and decided to just make my regular enchilada sauce. I had all the ingredients, and it was easy, so fine. I’ll do it. I wanted enchiladas too bad to give up on the whole operation.
After THAT situation was handled, I got to work on the filling for these enchiladas. I just used a few veggies I had in my fridge. When they were done cooking, I then drizzled some super yum cashew cream on top, sprinkled pretty things on top (because I like pretty food), and stuffed my face.
Totally oblivious to the awful enchilada sauce experience I’d just had. Because DAMN, these things are GOOD.
- 2 tbsp extra virgin olive oil
- 2 tbsp flour (I used kamut flour)
- 1 tsp garlic powder
- 1 tbsp oregano
- 4 tbsp chili powder
- ½ tsp salt
- 1 tbsp tomato paste
- 2 cups vegetable broth
- ⅓ cup raw cashews
- 2 tbsp lemon juice
- 1 garlic clove
- ¼ cup water
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 1 small bell pepper, diced (I used red)
- 1 small zucchini, diced
- 1½ cups cooked black beans (or 1 15oz can)
- ½ cup corn kernels
- ¼ sliced olives (I used black olives)
- 3-4 green onions, sliced
- ½ cup chopped cilantro or parsley (I used parsley)
- Salt & pepper, to taste
- 8 flour or corn tortillas (I used flour tortillas)
- In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remaining. At that point, you can add in your spices, tomato paste and vegetable broth. Whisk until smooth. Simmer for about 10 minutes, or until thickened.
- Add all ingredients to a food processor or high-powered blender and process/blend until very smooth.
- Add your oil to a large pan, over medium heat. Once warmed, add in your diced onion, and cook until softened, about 5 minutes.
- Then, add in the bell pepper and zucchini. Cook for another 5 minutes, or until softened.
- Add in your cooked black beans and corn, until it's all warmed through. Season with salt and pepper. Remove the pan from heat and set aside.
- Preheat your oven to 350F and add a big ladle-full of enchilada sauce to the bottom of a 9x13 baking dish.
- Add about 2 tablespoons of veggies to a tortilla, top with olives, green onion and cilantro/parsley. Roll it up tightly, and place seam-side down in your baking dish. Repeat with remaining tortillas.
- Pour the enchilada sauce over your enchiladas, making sure to cover everything well.
- Cover the baking dish with foil, and bake for 15-20 minutes, or until the sauce is bubbling around the edges.
- Serve with a drizzle of cashew cream, chopped cilantro/parsley, and a few more green onions on top.
I made these last night and they were AMAZING! I’m not usually a big bell pepper or zucchini fan, but these turned out great – I just cooked the pepper and zucchini a bit longer than the recipe says to, so that their flavor and texture were milder. I also omitted olives, and I doubled the tomato paste in the sauce because I’m a tomato junkie. This recipe was also a lot simpler than many other vegan enchilada recipes I googled, so the combination of simple + delicious = definite keeper.
It’s worth mentioning that if you use store-bought corn tortillas, you should microwave each of the tortillas for about 10-15 seconds to warm them up. This will prevent them from splitting and falling apart when you try to fill them and put them in the pan.
So glad you liked them Sophie! Thanks for the tip on the corn tortillas!
This cashew cream is to die for!!! SO DELICIOUS!!
Yay! Happy you liked it, Megan!
WOW. SO GOOD. We used a premade enchilada sauce to save time, but the filling was amazing. Thanks you so much for sharing.
So delicious! Goes to show that ANYTHING can be made vegan with ease. Thanks so much and I would definitely recommend this recipe!
Followed the recipe exactly and oh my goodness. These are soooo good!!!
Love them, love them , love them,
Thank you for the recipe.
HOLY. MOLY. I made these tonight and they were AMAZING!!!! I doubled the enchilada sauce, omitted the corn, and added squash in its place. These will definitley be made again…and again…and again! Thanks for such a great recipe!
I made a double batch and froze the second dish, uncooked. It worked well.
This is my “go-to” recipe for company and church pot lucks now. I went the easy way and just use canned green chile enchilada sauce, medium heat. I know this is a vegan site, but I added a little cheese in it and sprinkled a little on top for the last few minutes of baking. I didn’t use cashew cream, just sprinkled with green onions. I use a chopped chili in the filling as I grow chilis.
It is a great vegan recipe though. Thanks for developing it.
Also meant to ask, do you think these are freezable? Alternatively, how long do you think they’d keep in the fridge? I made them again this week, but just for myself and I don’t want any to go to waste because they’re too good for that!
Absolutely AMAZING!!! So delicious. I’ll definitely be making these again, though next time I think I’ll double up on the cashew cream and the sauce. One of the tastiest recipes I’ve tried in a long time- thank you 🙂
I’m trying to be oil free and was wondered if there is a substitute for the oil in the sauce?
Hi Robin, just saw your comment and thought I might reply since I try to cook oil free as well. Most of the time you can simply use water in place of oil. For the enchilada filling itself you can definitely use water instead. Just pour some water into a skillet, let it simmer for a couple minutes, then add your onions and other goodies. It takes a little longer to soften the onions and veggies in my experience but it’s still just as yummy in the end. I’m not totally sure how the enchilada sauce would turn out using water, but its worth a try (or at least a google)! Good luck 🙂
Also, thanks for the recipe Cassie!
It also works to saute with a little veggie broth in place of oil (:
Turned out so well! Definitely added to my recipe collection!
Yay! Happy to hear. 🙂
This was the first recipe that I made of yours and it was absolutely amazing. I’m making the Mac and cheese today. I’ll let you know how that turns out. Thanks for sharing your recipes!
Awesome! So glad you liked these 🙂