Enchiladas always seem like too much work, but they are sooooo delicious that I’m giving them a try. It’s true, they take some work but the final product is well worth the effort.
I tried these plant-based enchiladas before with store-bought enchilada sauce and it just didn’t taste as good as I was expecting. So, this time I’m biting the bullet and making the sauce for these roasted veggie enchiladas almost from scratch. The sauce uses canned tomato puree and chili powder, and it’s delicious.
Whole Food Plant-Based Enchiladas Recipe
The roasted vegetable enchiladas dish comes together quicker than you’d expect. Consider making your very own sour cream topping from tofu, it’s very easy to prepare.
Use all sorts of extra fresh toppings for these enchiladas like: cilantro, green onions, white onions, fresh jalapeno slices or even homemade pico de gallo.
If you’re not a fan of red enchilada sauce or just simply want to try a different kind of sauce, try this green tomato enchilada sauce or tomatillo sauce from scratch. The green sauce will give it a whole new flavor.
For parties, you can make both for your vegan cauliflower enchiladas. In fact, if you’re having a party you could plan an entire theme around a Mexican fiesta and use this recipe and others. There are tons of cute ideas on Pinterest, especially on how to decorate and serve food.
Have a look at a few more plant-based Mexican recipes:
To help you out I’ve already found some cute ideas, check them out below:
- Tangy fruit cups
- Planter pots for guacamole, pico and other condiments
- Chip bar with tons of salsa (multiple versions of red and green) or festive dip options
- Fresh roasted corn with plant based toppings
- Piñata inspired napkin rings
- Mexican inspired table scape with blankets, cactus and candles
- Lime place holders for seating
There are tons more but you get the idea, have fun with it. These wfpb enchiladas are not just the perfect plant-based party food, they’re great for a plant-based dinner, lunch or for potluck gatherings.
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
- Large Skillet
- 1 14 oz package firm organic tofu
- 3 Tbl lemon juice
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
- 2 tsp soy sauce
- 2 tsp nutritional yeast optional
- 1 large red onion roughly chopped
- 1 medium onion chopped. about 1 cup
- 1 28 oz can tomato puree
- 3 cloves garlic minced
- 2 1/2 Tbl chili powder
- 2 tsp cumin
- 2 Tbl lemon juice
- 1 tsp herbs de provence
- 1/4 tsp ground cayenne pepper (optional)
- 1 tsp sea salt (optional)
- 1 tsp ground pepper
- 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
- Preheat over to 400 degrees. Line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.