Total Time
Prep: 30 min. Bake: 25 min.
Makes
6 enchiladas
Updated: Jan. 17, 2024
Vegan Enchiladas Recipe photo by Taste of Home
Ingredients
VEGAN CHEESE SAUCE:1 cup raw cashews3/4 cup water2 tablespoons nutritional yeast1 teaspoon salt1 teaspoon lemon juice1 teaspoon onion powder3/4 teaspoon paprika1/2 teaspoon pepperENCHILADAS:1 small onion, chopped1 small green pepper, chopped1/2 cup sliced fresh mushrooms2 teaspoons olive oil1 garlic clove, minced1 can (15 ounces) black beans, rinsed and drained3/4 cup frozen corn, thawed1 can (4 ounces) chopped green chiles2 teaspoons chili powder1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon salt6 whole wheat tortillas (8 inches), warmed1/2 cup enchilada sauceOptional: Chopped tomatoes, sliced avocado and chopped fresh cilantro
Directions
Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
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. 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. 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 13×9-in. baking dish. Top with enchilada sauce. 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.
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