Vegan Enchiladas

Updated: Jan. 17, 2024

Vegan Enchiladas Recipe describe by Model of Dwelling

Substances

• VEGAN CHEESE SAUCE:
• 1 cup raw cashews
• 3/4 cup water
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon onion powder
• 3/4 teaspoon paprika
• 1/2 teaspoon pepper
• ENCHILADAS:
• 1 little onion, chopped
• 1 little green pepper, chopped
• 1/2 cup sliced recent mushrooms
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1 can (15 oz) shaded beans, rinsed and drained
• 3/4 cup frozen corn, thawed
• 1 can (4 oz) chopped green chiles
• 2 teaspoons chili powder
• 1/2 teaspoon floor cumin
• 1/2 teaspoon floor coriander
• 1/2 teaspoon salt
• 6 entire wheat tortillas (8 inches), warmed
• 1/2 cup enchilada sauce
• Elective: Chopped tomatoes, sliced avocado and chopped recent cilantro

Directions

1. Rinse cashews in cool water. Set in a immense bowl; add water to duvet by 3 in. Quilt and let stand in a single day.
2. Drain and rinse cashews, discarding liquid. Switch to a food processor. Add 3/4 cup water, nutritional yeast, salt, lemon juice, onion powder, paprika and pepper; duvet and route of till pureed, 2-3 minutes, scraping down facet as wanted.
3. In a immense skillet, saute onion, green pepper and mushrooms in oil till crisp-soft. Add garlic; cook dinner 1 minute longer. Add beans, corn, chiles, chili powder, cumin, coriander and salt; cook dinner and breeze till heated through, 2-3 minutes.
4. Spoon 1/2 cup bean combination down the center of every and each tortilla. Top each and each with about 1 tablespoon cashew cheese sauce. Roll up and quandary in a greased 13×9-in. baking dish. Top with enchilada sauce.
5. Bake, uncovered, at 350° for 25-30 minutes or till heated through. Warmth final cashew cheese sauce in microwave; drizzle over enchiladas. If desired, encourage with non-primary substances.

Eating regimen Info

1 enchilada: 332 calories, 11g plump (2g saturated plump), 0 ldl cholesterol, 1273mg sodium, 46g carbohydrate (4g sugars, 9g fiber), 13g protein.