Trust me, these are worth whipping up. My first “real” job was as a server at a Tex-Mex restaurant. As always, have fun with recipe and enjoy! in my kitchen. And because they’re loaded up with veggies and light, fresh ingredients, they won’t leave you feeling sluggish or overstuffed. These enchiladas were excellent – so happy I had all the ingredients (including a jar of salsa verde!) Cover with foil and bake 20 minutes. These Vegan Enchiladas Verdes as bursting with flavour and has quite a kick to it! Enchiladas needs more recognition than it currently gets. These Enchiladas can be broken into 3 main parts: Enchiladas may look complicated, but I promise the process is actually very straightforward – cook your filling, warm your tortillas, roll them up, coat in sauce, and bake in the oven. I did try this with shiitake once and it was pretty bad because it didn’t cook down and the taste was off so I would suggest to use anything else besides Shiitake mushrooms for this recipe. Leftovers are just as delicious as fresh made, so you may want to plan on making for meal prep or freezing for later. If you find your crema is a little too thick, add in a splash of water a time until you reach your desired consistency. It will probably taste even better. Enchilada filling: Warm the olive oil in a skillet over medium heat, add the zucchini, carrots, corn, tomatoes, cumin, and salt, and saute until just tender, about 5 – 8 minutes. Set it aside to soften up. I did put Violife cheddar cheese on half (maybe 1/4 to 1/2 cup. Pour 1 cup of the sauce into the bottom of a 9 × 13 baking dish. These Spinach & Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. I think this amazing dish often gets over shadowed by tacos or burritos because people think it’s hard to make. Shiitake definitely has it’s uses but the more neutral brown button type mushrooms would definitely be the go to! You can find the full, printable instructions below in the recipe card. These savory enchiladas can be served with a few sides and condiments, making for a delicious weeknight or weekend meal. CONTACT ★☆ Feel free to roast the veggies instead. PRIVACY POLICY + DISCLAIMERS Once filled, 2 – 3 cups of the remaining sauce on top of the enchiladas (use more if you like). It may not … Link to the recipe down below in recipe notes. Pour the cashew creama overtop. But for convenience sake, store bought works fine. written by Caitlin Shoemaker May 5, 2020. These enchiladas were easy to make, and they are to die for. Hubby is doing the vegan thing with me while we shelter in place and he was very satisfied as well. Enchiladas are the perfect vehicle for a ton of healthy veggies but typically are also loaded with cheese or cream cheese. When I originally made this recipe, I roasted them in the oven for 20 minutes at 400 degrees, but changed it to the stovetop for quickness. And if you want go with homemade salsa, then I say go for it! I love enchiladas! As always, have fun with recipe and enjoy! Giving you a creamy salsa as well as the fresh crema. Garnish with a wedge of lime and fresh cilantro. I prefer to warm mine over the stovetop so the edges get a little charred. Add another 1 1/2 Cups - 2 Cups of salsa to the top of your enchiladas, and brush it over to evenly spread it across each tortilla. Glad you’ve been getting some good use from the recipe! Even though this is a Vegan Enchiladas Verdes, feel free to use whatever salsa you want! I think I’ve made this at least 3 times now in the span of 2 weeks. Assemble: Once everything is ready, start putting the enchilada’s together. Thank you:). For me, I’m a huge fan of salsa verdes so, I decided to make these epic Vegan Enchiladas Verdes. FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration! Not the kind with tons of processed cheese, be it vegan or otherwise, but the kind just like these with veggies and beans, homemade verde sauce and amazing creamy cashew cream. While your enchiladas are covered, add your cashews to a blender with the water, as well as juice from 1 lime. So delicious! Add additional water, 1 tablespoon at a time, to thin to desired consistency. I remember for Christmas my grandma/ relatives would make green chile chicken enchiladas. Tex-Mex enchiladas can use flour or corn tortillas, which are stuffed with filling, smothered in sauce, and baked. We are also going to be adding some delicious vegan crema to the top. Garnish with a lime and some sliced avocados and you are good to go! Place cashews, lime juice, paprika, onion powder, salt and ½ cup water into blender/nutribullet and blend until smooth. Roast the veggies. Set aside. ★☆ These enchiladas are great for a weeknight dinner or for entertaining – I like to serve with my Chipotle Black Beans and some Cilantro Lime Rice for a heartier meal. It would also make for a great salsa or taco salad dressing! Win-win! To assemble, add about 2-3 spoonfuls of your filling to the centre of your tortilla. Tightly roll your tortilla up and transfer it to the baking dish, making sure the seam is facing down. Which is basically a Mexican sour cream. You can also serve them with some Easy Homemade Salsa and my Best-Ever Guacamole on the side (I vote yes on both). 1 1/2cups salsa verde, store-bought or homemade. I love seeing your delicious recreations , Tag @frommybowl on Instagram and hashtag it #FromMyBowl, Hi there Caitlin, this looks amazing! If you’re unfamiliar with Tex-Mex enchiladas, they are a bit different from traditional Mexican enchiladas. But for convenience sake, store bought works fine. For the filling, we are going to be using the Vegan Carnitas recipe that I made in the past. Even though this is a Vegan Enchiladas Verdes, feel free to use whatever salsa you want! I have read and agree to the terms & conditions, @2016 - PenciDesign. Print Recipe. It will probably taste even better. Enchilada sauce: Place the tomatillos, onion, garlic, jalapeno, and vegetable broth in a medium pot and bring to a boil. Use store bought green enchilada sauce for convenience. ★☆ There is a time and place for cheesy enchiladas, but I became mildly obsessed with a totally plant-based, healthy veggie enchilada with a creamy, dairy-free, vegan sauce. For convenience, use a 28 oz can of store bought green enchilada sauce. Vegan Enchiladas Verde features a colorful mix of veggies and black beans rolled in corn tortillas and smothered with a homemade green enchilada sauce and delicious smoky cashew cream! Far from it! The perfect gluten-free & nut-free dinner. And if you want go with homemade salsa, then I say go for it! In general, enchiladas are best served fresh and warm, as they get soggy quickly. Here are a few of my favorite options: If you try this vegan enchiladas recipe, please let me know! Link to that recipe is just down below in recipe notes. If you have any extra salsa left, you can also mix a bit of your crema with your salsa and drizzle that on top as well. And I’m glad you guys had everything already! Not the kind with tons of processed cheese, be it vegan or otherwise, but the kind just like these with veggies and beans, homemade verde sauce and amazing creamy cashew cream. Drain and rinse your black beans. Assemble the enchiladas. And that’s it, now you’re ready to dine on these amazing whole food, plant based enchiladas! Start off by making 1 batch of vegan carnitas from my Vegan Carnitas Tacos recipe. You want to add enough of it to fully cover the bottom. I went ahead and made it the day before so it could really set and combine its flavors. If you want to save some day-of time, both the filling and sauce can be made up to 2 days in advance. not much) and would leave the other half plain. Carefully, transfer to a food processor/blender, add the cilantro and/or parsley, and salt, process until smooth. Now pour the sauce over the enchiladas, sprinkle with more vegan cheese and bake at 375 degrees for about 10-12 minutes or until the cheese has melted(as much as it can) and the tortillas are browned a bit and piping hot! I love to hear what you think, or any changes you make.