Vegan Enchiladas Verde

These Vegan Enchiladas Verde are made with roasted zucchini and corn and topped with homemade salsa verde for a healthy and delicious plant-based dinner.

Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
 
5 from 1 vote
Vegan Enchiladas Verde
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: Vegan Enchiladas
Servings: 8 servings
Calories: 254 kcal
Author: Sarah McMinn
Ingredients
Cashew Cream
Enchiladas
  • 1 cup Salsa Verde or store bought green salsa
  • 10 corn tortillas
  • 1 tablespoon olive oil
  • 1 15 oz can of corn
  • 3 small zucchinis
  • 1/2 white onion thinly sliced
  • 5-6 cloves garlic
  • 4 cups loosely packed kale chopped
  • 1 15 oz can of black beans
  • salt and pepper to taste
Toppings
  • 1 avocado
  • 1 handful cilantro
  • 2-3 green onions
Instructions
  1. To make the cashew creme, place all ingredients in a high-powered blender and blend until smooth. Place in a refrigerator until ready to use. If you don't have a high-powered blender, soak the cashews for at least 4 hours first.
  2. Make the Salsa Verde according to these directions.
  3. To make the enchiladas, preheat the oven to 350. Slice zucchini in 1/2" pieces and mix it with sliced onions, corn, and garlic. Drizzle 1 tablespoon olive oil over vegetables and spread evenly on a baking sheet. Roast for 20 minutes, stirring occasionally until vegetables are fragrant with brown spots on the outside.

  4. In a large skillet, sauté kale and black beans until the kale has wilted a bit.
  5. Add the roasted vegetables to the kale/bean mixture along with 1/2 cup of salsa verde. Set aside.
  6. Soften the corn tortillas to make them pliable. To do this, wrap them in a slightly damp cloth or paper towel and microwave them for about 30 seconds until steaming. The steam will soften the tortillas so that they can be rolled without tearing.

  7. Place 1/2 cup green salsa on the bottom of a 9x12 baking dish. Put about 1/4 cup of filling in each tortilla and roll up. Repeat until all the tortillas are rolled and the filling is gone.

  8. Bake for about 45 minutes until the filling is bubbly.
  9. Remove from oven and let cool 10 minutes before serving with cashew cream and toppings of your choice.
Nutrition Facts
Vegan Enchiladas Verde
Amount Per Serving
Calories 254 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 39mg2%
Potassium 670mg19%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 4g4%
Protein 7g14%
Vitamin A 3560IU71%
Vitamin C 57.5mg70%
Calcium 104mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.