Ditch the cheese and sour cream. These Roasted Veggie Enchiladas are here to burst your taste buds and nourish your body with the power of plants. Forget greasy, heavy enchiladas—this vibrant dish is light, flavorful, and packed with nutrients.
Enchiladas always seem like too much work, but they’re so delicious that you should give them a try. While they take some work, the final product is well worth the effort.
Why Ditch the Dairy?
Dairy-free doesn’t mean taste-free! By skipping the cheese and sour cream, we ditch saturated fat and cholesterol while embracing roasted vegetables’ natural sweetness and richness. Think caramelized onions, smoky peppers, and tender zucchini wrapped in warm tortillas and smothered in a zesty homemade sauce. Your body and your taste buds will thank you!
I’ve tried these plant-based enchiladas with store-bought enchilada sauce before, and it didn’t taste as good as I expected. So, this time, I’m biting the bullet and making the sauce for these roasted veggie enchiladas from scratch. The sauce uses canned tomato puree and chili powder, and it’s delicious.
Creamy Delight: Tofu Sour Cream
Try this light-as-air tofu version. Just blend silken tofu with tangy lemon juice, apple cider vinegar, a touch of maple syrup, and a hint of soy sauce for a creamy, flavorful topping that will have you forgetting all about dairy. Bonus points for the boost of protein and healthy fats!
Homemade Sauce, Big Flavor:
This is an easy-to-make enchilada sauce. Sauté onions until golden, then simmer them with rich tomato puree, fragrant garlic, a fiery blend of chili powder and cumin, and a touch of lemon juice for brightness. Herbs de Provence adds an earthy magic, while cayenne pepper (optional) brings a welcome kick. Adjust the spices to your liking and watch this sauce become your new go-to for all things Mexican.
If you’re not a fan of red enchilada sauce or want to try a different sauce, try this green tomato enchilada sauce or tomatillo sauce from scratch. The green sauce will give it a whole new flavor.
Roasted Veggies, Golden Goodness:
Don’t let the “roasted” part intimidate you. Throw them in the oven, and let them do their thing.
Sweet yams, colorful bell peppers, fluffy cauliflower, and tender zucchini are roasted until they’re golden and caramelized, bursting with natural sweetness and smoky notes. This is the heart and soul of the dish.
It’s all about combining simple, flavorful ingredients and letting them shine.
Wrap it Up, Devour it All:
Warm your tortillas, spread them with creamy tofu sour cream, and pile on the roasted veggies. Once they’re folle, top with a generous drizzle of the homemade sauce. Avocado slices and fresh cilantro are perfect for topping.
Have a look at a few more plant-based Mexican recipes:
Ditch the guilt, grab your tortillas, and get ready to experience enchiladas like never before. These Roasted Veggie Enchiladas are proof that healthy and delicious can go hand-in-hand. Trust me, your taste buds (and your body) will thank you!
I’d love to hear your feedback in the comments below for this Roasted Veggie Enchiladas recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Roasted Veggie Enchiladas
Equipment
- Large Skillet
Ingredients
Sour "Cream"
- 1 14 oz package firm organic tofu
- 3 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
- 2 tsp soy sauce
- 2 tsp nutritional yeast optional
Enchilada Sauce
- 1 medium onion chopped. about 1 cup
- 1 28 oz can tomato puree
- 3 cloves garlic minced
- 2 1/2 tbsp chili powder
- 2 tsp cumin
- 2 tbsp lemon juice
- 1 tsp herbs de provence
- 1/4 tsp ground cayenne pepper (optional)
- 1 tsp salt (optional)
- 1 tsp ground pepper
Enchiladas
- 2 large yams roughly chopped
- 2 large bell pepper cut into ½” pieces
- 1/2 head cauliflower broken into ½’ pieces
- 3 medium size zucchini cut into ½” pieces
- 1 package corn tortillas
- 2 avocados sliced
Instructions
- Preheat over to 400 degrees. Line a large baking sheet with parchment paper.
Sour "Creme"
- Place all of the ingredients in a food processor and blend until smooth. Use a spatula to clean the sides periodically until all if well blended. Remove to a bowl and set aside.
Enchilada Sauce
- In a large skillet, heat 1/4 cup water over medium heat and add onions to cook. Let the pan dry out and onions brown a bit. Add garlic and cook for another minute.
- Pour the tomato puree into the carafe of a blender and add the sauteed onion, garlic mixture along with the chili powder, cumin, herbs de Provence, cayenne, salt, and pepper. Puree until the sauce is smooth.
- Pour the sauce back into the onion skillet and bring to a simmer over medium heat. Lower heat and simmer for 15 minutes.
Enchiladas
- Steam the yams in a little water until they're tender. Add them to a bowl, mash, and set aside.
- Place the chopped vegetables on the baking sheet and roast for 25 minutes or until just tender and lightly browned. Remove from oven, mix with the mashed yams and turn the oven down to 375 degrees.
- When the enchilada sauce is done bring it to your assembly area. Spread a small amount of the enchilada sauce on the bottom of a 9x13” baking dish.
- Dip one tortilla at a time into the warm sauce. Place it onto a plate. Fill the tortilla with about 1/4/-1/3 cup of the veggie mixture. Roll up the tortilla and place face down into your dish.
- When the baking pan is full, pour the reminder of the enchilada sauce over all and bake in a 375 degree oven for about 30 minutes or until heated through.
- Serve topped with tofu sour cream, chopped green onions and avocado slices.
I was bored of cooking and eating the same thing all of the time and thought I would try something different so I came across this plant based meal. I figured I would try something Mexican as that would go over well with my boys. I followed the recipe but didn’t make the “sour”cream as I don’t usually eat real sour cream anyways. The family enjoyed the meal, it was filling. I found that the enchiladas actually tasted better the second or third day as it had more time for the flavours to come out. A great meal to make and have as left overs for work.
Hey, Julia… I’m so glad you enjoyed the recipe! I love left-overs, too. It just makes dinner easier the next night and it’s so good to hear that it was even better the second and third day!
I’ve made a number of the recipes from this website and love them, so I am really looking forward to trying this recipe. Just to be clear, the mashed avocados should be mixed with the veggies and put inside the enchiladas before they are put in the oven? Or are they just for topping at the end? Thanks!
Hi Emma, thanks for the question. It was a little confusing, the “mashed” avocado should have been “sliced” and used for topping after you bake them. I changed the recipe to reflect this. Although, you could really put them inside, if you prefer. They’re a great addition to this dish. I hope you enjoy. So glad you’re enjoying the recipes on the site.
Love it! I added cubed, sauteed tofu instead of the yams as I am not a yam fan, but wanted a similar texture.
Great idea and that adds a little extra protein 🙂 Glad you enjoyed the recipe!
This was really good. I changed it only a little by not adding cauliflower and I also roasted the sweet potatoes separately then mashed them. I love the roasted flavor. I used canned enchilada sauce. Next time I’ll add some black beans to give it more protein but it was enjoyed by both myself and my husband.
I love that you mixed it up! I hear you with store-bought enchilada sauce! I like to keep it simple, too 🙂