Vegan Enchiladas
Ingredients
The filling
-
1
cup
raw cashews or walnuts
-
8
oz
cremini mushrooms
-
1
15-ounce can
low-sodium black beans or pinto beans
-
1
tablespoon
chili powder
-
2
teaspoons
ground cumin
-
2
teaspoons
onion powder
-
½
cup
vegetable broth or water
The tortillas and sauce
-
2½
cups
red enchilada sauce
-
12
small 6-inch
flour tortillas
-
2
cups
vegan queso (optional)
Optional toppings
-
to taste
avocado
-
to taste
cilantro
-
to taste
green onions
-
to taste
black olives
Instructions
- Soak cashews or walnuts in boiling water for 30 to 60 minutes.
- Preheat the oven to 350°F.
- Drain the soaked nuts and pulse them with mushrooms in a food processor until finely chopped.
- Sauté the nut-mushroom mixture in a skillet over medium heat for about 5 minutes.
- Add drained beans and spices to the skillet, mix well, and add broth or water. Heat until absorbed.
- Pour 1 cup of enchilada sauce into a baking dish and swirl to coat the bottom.
- Dip each tortilla in the enchilada sauce, fill with the nut mixture, and roll up.
- Place rolled tortillas seam side down in the baking dish, then pour remaining sauce over them.
- Bake for 15 minutes.
- Serve with vegan queso and desired toppings.
Nutrition Facts (estimated)
Servings
6 servings
Calories
417
Total fat
17g
Total carbohydrates
52g
Total protein
15g
Sodium
627mg
Cholesterol
0mg
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