This is one of my go-to meals when I know I’m having people over. Anytime I make these vegan enchiladas, they always seem to impress.
Really though, what’s not to love? They are loaded with hearty filling, flavorful enchilada sauce, fresh toppings, and it can all be served in one large baking dish. This makes it an ideal recipe to serve guests. And just because these enchiladas are vegan does not mean you’ll be missing anything. Nutrient-dense beans and vegetables will fill you up without sitting heavy afterward. Plus, you still get plenty of richness from the avocado-cashew cream topping. No meat or dairy needed, or wanted!
Veggie & Bean Enchiladas
- 9-10 soft taco tortillas, corn (GF option) or wheat
- 1/2 tbsp coconut oil
- 1 red bell pepper, small dice
- 2 large zucchini, small dice
- 1 onion, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt, or to taste
- freshly ground black pepper
- 16-oz can refried beans
- 1 tbsp coconut oil
- 3 cloves minced garlic
- 15-oz can tomato sauce
- 1 chipotle pepper in adobo
- 1 tsp adobo sauce (less or more depending on spice preference)
- 7 oz vegetable broth
- 1/4 cup red wine
- 1 tbsp agave
- 1 tbsp dark chocolate
- Salt to taste
- Avocado-Cashew Cream
- 3/4 cup cashews, soaked in water, rinsed, and drained
- 1 ripe avocado
- 1 cup water
- 2 tsp lemon juice
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Pico de Gallo, for topping
- To make the sauce: In a large skillet, over medium heat, add coconut oil. Then add garlic, allowing it to brown, stirring frequently. Pour in tomato sauce, add chipotle pepper, adobo sauce, vegetable broth, and red wine. Cover and bring to a simmer. Reduce to low heat and simmer for 10 minutes. Stir in agave and dark chocolate to fully combine.
- Remove from heat and and place in a blender. Blend until completely smooth. Set aside.
- To make the filling: In the same skillet over medium flame, heat 1/2 tbsp oil. Add zucchini, onion, green pepper, cumin, smoked paprika, salt and pepper. Stir to combine. Sauté for 20 minutes, stirring occasionally.
- Mix in refried beans and 1.4 cup of the enchilada sauce. Cook to heat through all ingredients.
- To assemble: Preheat oven to 350 degrees Fahrenheit. Spread a thin layer of sauce on the bottom of a 9 x 13 inch baking dish. One at a time, lay a tortilla on a flat surface. Place 2-3 heaping tablespoons of filling in a horizontal line across the tortilla, just before the center line. Roll up the tortilla and place it seam-side down in the baking dish. Repeat the process for each tortilla.
- Pour the remaining sauce down the middle of the dish over the assembled tortillas. Spread the sauce gently with the back of a spoon and press gently into the edges in between each tortilla. Bake for 20 minutes.
- To make the avocado-cashew cream: In a high-speed blender, add cashews, avocado, water, lemon juice, garlic powder, salt and pepper. Blend until completely smooth. Add salt as needed.
- Drizzle the avocado-cashew cream over the enchiladas. Top with pico de gallo and serve.