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Vegan Enchiladas Verde

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.
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Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 254kcal
Author: Sarah McMinn

Ingredients

Cashew Cream

  • ½ cup water
  • 1 cup cashews
  • 2 teaspoons apple cider vinegar
  • 1 serranos pepper roasted (optional)
  • juice of 1 lemon
  • 1 teaspoon agave or maple syrup
  • salt, to taste

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
  • ½ white onion thinly sliced
  • 5-6 cloves garlic, minced
  • 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
US Customary - Metric

Instructions

  • 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.
  • Make the Salsa Verde according to these directions.
  • To make the enchiladas, preheat the oven to 350. Slice zucchini in ½" 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.
  • In a large skillet, sauté kale and black beans until the kale has wilted a bit.
  • Add the roasted vegetables to the kale/bean mixture along with ½ cup of salsa verde. Set aside.
  • 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.
  • Place ½ cup green salsa on the bottom of a 9x12 baking dish. Put about ¼ cup of filling in each tortilla and roll up. Repeat until all the tortillas are rolled and the filling is gone.
  • Bake for about 45 minutes until the filling is bubbly.
  • Remove from oven and let cool 10 minutes before serving with cashew cream and toppings of your choice.

Nutrition

Calories: 254kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 670mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3560IU | Vitamin C: 57.5mg | Calcium: 104mg | Iron: 2.4mg