Vegan Enchiladas with Cilantro Avocado Cream Sauce

So this enchilada recipe is amazing! I modified this recipe slightly and was super pleased with the results. This is the second time I've made this recipe and have enjoyed it immensely both times. It is not your typically enchilada recipe - there is no cheese substitute with the exception of a small amount of nutritional yeast. The freshness of the veggies combined with the lack of heavy non-dairy products makes this a lighter and healthier meal.

Vegan enchiladas with cilantro cream sauce

Makes 4-6 enchiladas



For the enchiladas:

1 tbsp extra virgin olive oil

1 onion (chopped) 
2 garlic cloves, minced
1 zucchini (chopped)
1 bell pepper (chopped)
2 handfuls spinach (chopped)
1 can black beans - drained and rinsed
 2 cups enchilada sauce (I mixed green chile and red sauce)
1-2 tbsp nutritional yeast 
1-2 tbsp fresh lime juice (to taste)
1/2 tsp kosher salt
1/2 tsp garlic powder
Chili powder (optional)

Black beans, chopped red pepper, zucchini and spinach

For the cilantro avocado cream sauce:

2 avocados
2 tbsp water, or more as needed to thin out
Half a lime
Cilantro (to taste)
1 tsp kosher salt
1/2 tsp garlic powder

Cilantro avocado cream sauce

Preheat oven to 350F and grab a baking dish large enough for 4- 6 enchiladas. 

In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, zucchini, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

Now add in your enchilada sauce. Stir well, and add in your seasonings: nutritional yeast, fresh lime juice, salt, garlic powder, and chili powder (optional). Adjust seasonings if necessary. Stir well.

Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred - I sprinkled a tbsp of nutritional yeast on the top. 

Bake enchiladas at 350F for 18-20 minutes. 

While the enchiladas are baking make the cream sauce. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended.

Serve enchiladas with cream sauce over the top.