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Enchiladas with Cheezy Sauce

By: Chef Shazly


by 5 members

G - BOMBS

Category: Main Dishes - Vegan

In the mood for Mexican? Try these veggie-stuffed enchiladas. You'll love the delicious, dairy-free cheese sauce!

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  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (6)
8

Ingredients

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8 corn tortillas
For the Filling:
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cardamom
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup diced onion
2 tablespoons chopped garlic
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups sliced mushrooms
2 cups chopped cauliflower
1/2 cup diced tomato
1/4 cup chopped cilantro
For the Cheezy Sauce:
3/4 cup raw cashews
1/4 cup hemp seeds
1/4 cup unsweetened soy, hemp or almond milk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Instructions:

In a large saute pan, heat the chili powder, cumin, coriander, cardamom, paprika and black pepper for 1 minute. Add onions and garlic and cook for 2 minutes adding a small amount of water as needed to prevent sticking. Add bell peppers, cauliflower and mushrooms and cook for 5 minutes or until soft. Add tomato.

To soften corn tortillas, wrap in a damp paper towel and microwave for 1 minute or until warm and flexible. Place about 1/2 cup filling on each tortilla. Roll up and place in a baking pan that has been lightly wiped with oil.

Preheat oven to 350 degrees F.

To make Cheezy Sauce, combine ingredients in a high-powered blender and blend until smooth and creamy. Gradually add an additional 2-3 tablespoons of non-dairy milk if needed to adjust consistency.

Cover enchiladas with sauce and bake for 25 minutes. Garnish with cilantro.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 8

Per Serving:

Calories 194
Protein 8 g
Carbohydrates 24 g
Sugars 4 g
Total Fat 9.3 g
Saturated Fat 1.4 g
Cholesterol 0 mg
Sodium 49 mg
Fiber 4.2 g
Beta-Carotene 465 ug
Vitamin C 49 mg
Calcium 91 mg
Iron 2.4 mg
Folate 91 ug
Magnesium 106 mg
Potassium 518 mg
Zinc 1.9 mg
Selenium 7.1 ug

My Rating: 
(click on a star to select your rating)

vaporz

04/09/2024 03:25 PM

Rated this recipe:

You're going to want to make at least a double batch of the Cheezy Sauce as it is great on darn near everything.

Reply

specialk0042 replies:

04/19/2024 12:09 PM

Rated this recipe: (no rating)

It truly does!!

specialk0042

04/19/2024 12:10 PM

Rated this recipe: (no rating)

Definitely making this but like Suz's Bean Enchilada Bake, layering the tortillas so I can slice it up easier for weekly meal prepping! 

Reply

Johncgandy

04/29/2024 08:35 PM

Rated this recipe:

I was in the mood for Mexican tonight so we made this.  I doubled all the spices for both the filling and the sauce from 1/2 tsp to 1 tsp, except the black pepper-- increased it from 1/4 tsp to a heaping tsp.  Excellent meal!

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JeanneD

05/03/2024 08:31 AM

Rated this recipe: (no rating)

Looks good but I am surprised there is no nutritional yeast in the Cheezy Sauce

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CarolW2

11/09/2024 03:31 PM

Rated this recipe: (no rating)

This sounds great.  I want to bring a mention to the recipe staff:  We know, but just for recipe purposes, you might want to correct the ingredient list to show the word "chopped" after the red and green bell peppers.  I want to give you a good laugh:  once many years ago, my sister thought one clove of garlic was the entire bulb!  We still laugh about that many years later. 

Carol

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Linda P. replies:

11/20/2024 01:00 PM

Rated this recipe: (no rating)

Thanks! Peppers are fixed.

lmabry85

12/06/2024 09:12 PM

Rated this recipe:

This needed quite a bit more almond milk in the sauce and it actually tasted better as well.

Reply