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.
Thanks so much Cassie – Can’t wait to take more time to make the sauce – I admit I was rushed and used canned enchilada sauce too. LOVED the creamy sauce – my favorite one yet! And yes, my non-vegan husband and son loved it too!
YAY! So happy to hear that. 🙂
Just made these tonight. Wow! We really enjoyed them. Thank you!! I was lazy and stacked them into two pies after softening each tortilla in the yummy sauce first.
Glad you enjoyed! 🙂
Simple enough for a tired college student. Tasty enough to convert a carnivore.
I was a bit apprehensive about all the chili powder, but for an average Caucasian guy the level was actually a little low in the finished product.
Hi Cassie I am new to the vegan world . I ‘m loving it!!! I can’t wait to try these. I am also GF , do you think I can use organic brown rice tortillas? Thanks for posting these great recipes for us to try.
Yep, those should work just fine. 🙂
This recipe is also Daniel Fast Friendly
These are the best enchiladas hands down!! PS I cheated and used canned mild enchilada sauce.
Amazing! I made them for my non-vegan family members and all the plates were scraped clean! Thank you for the delicious recipe 🙂
This was a great recipe! I switched up the filling a bit since I didn’t have zucchini on hand. I used grated carrots and also roasted red peppers. I put the black beans in the food processor and just pulsed a couple of times. My family loved it. We will be making this again. I also cut back a bit on the chili powder.
These were excellent! I am going to use a little less oregano next time because I am not a huge fan, but it was very good still! Thanks for the recipe.
Made these enchiladas tonight and they were great!! Feel like calling them Summer Enchiladas with all the fresh veggies like the zucchini and parsley which was fresh picked from the garden. I only added 3 T. of the chili powder, and less on the oregano, and I’m glad I did as I wouldn’t have wanted them any spicier. Thanks for the delicious recipe!!
WOW!! My mom and I made these enchiladas last night and they were amazing. I recommend to anyone, vegan or carnivore.
I made this with jalapeno’s instead of olives and it was delicious!
These look really amazing. I am going to have to give them a go.
Wow those sound delicious! Love the idea of cashew cream sauce in it too! Veggie enchiladas can be a lot of fun to plan with!
They sure can!
Wow, those look mouth-wateringly tasty.