Roasted Veggie Enchiladas
This south of the border dish is just scrumptious but it’s not loaded with heavy oils and cheese like the original version. It can be the focal point of any pot luck or dinner party or just the perfect dinner after a long day. Your friends and family will thank you for this treat.
Servings Prep Time
6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
25 minutes
Vegan Enchiladas
Roasted Veggie Enchiladas
This south of the border dish is just scrumptious but it’s not loaded with heavy oils and cheese like the original version. It can be the focal point of any pot luck or dinner party or just the perfect dinner after a long day. Your friends and family will thank you for this treat.
Servings Prep Time
6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
25 minutes
Vegan Enchiladas
Ingredients
Enchiladas
  • 1 package corn tortillas
  • 1 large red onion roughly chopped
  • 2 large bell pepper cut into ½” pieces
  • 2 large yams roughly chopped
  • 1/2 head cauliflower broken into ½’ pieces
  • 3 medium size zucchini cut into ½” pieces
  • 2 avocados sliced
Sour “Cream”
  • 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
Enchilada Sauce
  • 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
Instructions
  1. Preheat over to 400 degrees.
Sour “Creme”
  1. 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
  1. In a large skillet, heat about 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 in minute.
  2. Pour the tomato puree into the carafe of a blender and add the sauteed onion, garlic, chili powder, cumin, herbs de provence, cayenne, and salt and pepper. Puree until the sauce is smooth.
  3. Pour the sauce back into the onion skillet and bring to a simmer over medium heat. Lower heat and simmer for 15 minutes.
Enchiladas
  1. Steam the yams in a little water to tender. Add them to a bowl, mash and set aside.
  2. Place the chopped vegetables on a baking sheet sprayed with oil or lined with a silpat or parchment paper.
  3. Roast the vegetables 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.
  4. 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 9×13” baking dish.
  5. 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.
  6. 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.
  7. Serve topped with tofu sour cream, chopped green onions and avocado slices.
Nutrition Facts
Roasted Veggie Enchiladas
Amount Per Serving
Calories 456 Calories from Fat 142
% Daily Value*
Total Fat 15.8g 24%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 173.5mg 7%
Total Carbohydrates 67g 22%
Dietary Fiber 16.2g 65%
Sugars 14.3g
Protein 15.8g 32%
Vitamin A 10%
Vitamin C 220%
Calcium 23%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com