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Ultimate Vegan Enchiladas mit Avocado Creme #vegan#enchiladas#Mexican#glutenfree

Ultimate 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

Scale
  • 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

  1. Prepare the lentil tortillas (equals 8 tortillas). Keep the soaking time in mind!
  2. Soak the cashews for the avocado sauce in hot water.

Enchilada Sauce

  1. 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.
  2. 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

  1. Cut the bell pepper into thin strips or dice it up. Wash spinach and broccoli. 
  2. 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.
  3. Preheat the oven to 350 °F (175 °C).
  4. 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.
  5. Bake for about 20-25 min.

Avocado sauce

  1. 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.
  2. 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

Find it online: https://www.veggiejam.com/english/ultimate-vegan-enchiladas/

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