These ultimate vegan enchiladas with avocado creme are free of gluten and oil, but full of flavor! Serve them to your friends and family, they would never guess how healthy these enchiladas are.
Ever since I’ve lived in the US as an Au Pair, I can’t imagine a week (ok, let’s say a month) without Mexican food. Actually, just two weeks ago my sister and her boyfriend came here for a visit and we went out to have Mexican food. It’s always so funny when no one remembers the difference between tacos, burritos and enchiladas. But instead of getting into a discussion about that I’m just going to show you a delicious, hearty vegan enchilada recipe. After that you won’t even care about burritos and tacos anymore.
It seems like you all love my 3-ingredient lentil tortillas recipe. So of course I had to come up with a follow-up recipe. I did not expect them to be suitable for enchiladas but I was proven wrong. It worked great! So in case you eat gluten-free, these enchiladas are for you!
Apart from tortillas, what cannot be missed in a good enchilada recipe? The enchilada sauce, of course. And since enchiladas means something like “season (or decorate) with chili” (thanks, wikipedia), we are going to add tons of spices. You better not be hesitant with the chili powder! With all those different spices, the ingredient list for this recipe is quite long, so don’t get afraid!
As we will obviously not sprinkle our vegan enchiladas with shredded cheese or a gross plantbased cheese alternative, I decided to go for a creamy avocado sauce made from cashews, avocado, garlic, lemon juice, salt and pepper. Oh yes, this avocado cream sauce really adds that special something to the enchiladas – a fresh contrast to the spicy enchilada sauce.
As the preparation of the lentil tortillas (you can also use flour or corn tortillas instead) and the two sauces already takes quite some time, I kept the filling fairly simple: Beans, bell pepper, broccoli and spinach. Sauté everything, add some spices and the easy but tasty filling is ready to do it’s job. Let’s go! Grab those tortillas, fill and roll them up, cover in sauce and bake in the oven. Afterwards, garnish with the avocado sauce and other fancy things like diced onions and fresh coriander. Your ultimate vegan enchiladas are ready – time to dig in!
If you give these super tasty vegan enchiladas a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
PrintUltimate Vegan Enchiladas
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
These ultimate vegan enchiladas with avocado creme are free of gluten and oil, but full of flavor! Serve them to your friends and family, they would never guess how healthy these enchiladas are.
Ingredients
- 1 recipe 3-ingredient lentil tortillas*
Enchilada Sauce
- 2 tbsp (spelt) flour**
- 2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin, ground
- 1/4 tsp cayenne
- 1/4 – 1/2 tsp salt
- black pepper
- 1 cup tomato purée
- 1/2 cup veggie broth
- 1–2 tbsp maple syrup
- 1 tsp apple cider vinegar
Filling
- 1 can black beans
- 1 large red pepper
- 1 red onion
- 2 handful fresh spinach
- 1 cup chopped broccoli florets (100 g)
- 1/2 tsp salt
- black pepper
Avocado Sauce
- 1/2 cup cashews (65 g)
- 1/2 ripe avocado
- 1/2 lemon, juiced
- 1/4 tsp garlic powder
- salt and pepper to taste
Instructions
- Prepare the lentil tortillas (equals 8 tortillas). Keep the soaking time in mind!
- Soak the cashews for the avocado sauce in hot water.
Enchilada Sauce
- Combine the spices. Heat a small pot on the stove and toast the flour in it for 1 – 1 1/2 min. Stir to prevent burning. Add the spice mixture and toast for another 30 sec.
- Now add the tomato purée and the broth and stir. Season with maple syrup and apple cider vinegar and simmer on low for about 5 min. Put aside.
Filling
- Cut the bell pepper into thin strips or dice it up. Wash spinach and broccoli.
- Heat some water (or oil) in a pan and sauté the vegetables except for the spinach. Season with cumin, salt and pepper and cook for 6-8 min. Now add the spinach, rinsed and drained beans and 1/4 cup of the enchilada sauce. Stir and take off the heat.
- Preheat the oven to 350 °F (175 °C).
- Pour about 1/2 – 3/4 cup of the enchilada sauce into a large casserole dish and spread evenly. Fill the tortillas, carefully roll them up and place them in the dish. Spread the rest of the enchilada sauce on top.
- Bake for about 20-25 min.
Avocado sauce
- In the meantime, rinse the cashews. Blend together with 1/2 cup filtered water and the remaining ingredients until creamy. Season with salt and pepper.
- Drizzle the avocado sauce onto the baked enchiladas. They taste best fresh out of the oven!
Notes
*You can find the recipe for the 3-ingredient lentil tortillas here. The recipe makes about 8 tortillas. You may also use regular flour tortillas.
**Use gluten-free flour (e.g. brown rice flour) if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: dinner, lunch, sauce
- Cuisine: mexican
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