Go Back
+ servings
My Darling Vegan
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.

4.8 from 5 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
1 hr
Cook Time:
45 mins
Total Time:
1 hr 45 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 8 servings
Calories: 254 kcal
Author: Sarah McMinn
Cashew Cream
  • 1/2 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
  • 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, minced
  • 4 cups loosely packed kale chopped
  • 1 15 oz can of black beans
  • salt and pepper to taste
  • 1 avocado
  • 1 handful cilantro
  • 2-3 green onions
  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
Calories Per Serving: 254
% Daily Value
Carbohydrates 28g 9%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 2g 13%
Sodium 39mg 2%
Potassium 670mg 19%
Fiber 5g 21%
Sugar 4g 4%
Vitamin A 3560IU 71%
Vitamin C 57.5mg 70%
Calcium 104mg 10%
Iron 2.4mg 13%