👅 The Yummiest Vegan Queso Enchiladas
⭐ The Yummiest Vegan Enchiladas ⭐
★ Ingredients for the filling:
1 tsp – coconut oil (refined) or olive oil
1-small can diced peppers
3 potatoes, chopped – skin on
1-can organic black beans
1 pkg organic baby kale
1 pkg veggie broth or non-chicken Imagine broth
1 pkg Siete cassava flour tortillas – you can sub any tortilla of choice here. This brand is my favorite!
Preheat your oven to 350 degrees.
To prepare the filling, melt the coconut oil in a large skillet over medium heat and saute the chopped onion for about 5 minutes, until tender. Add diced peppers and sautee for 2 minutes. Add in the chopped potatoes, add small amount of broth so the potatoes can cook through. Cover. Stir occasionally and add more broth as needed so they don’t stick. Keep this process going until the potatoes are fork tender, about 15 min. Add drained black beans, kale and seasoning (recipe below), and saute for another 2 minutes until well mixed.
1-tbsp chili powder
1-tsp kosher salt
1-tsp garlic powder
Mix together in a small bowl or ramekin
(Can use packaged taco seasoning if you need a shortcut!)
⭐ Enchilada Sauce ⭐
1-1/2 cups strained tomatoes
1/2 cup water
1 clove garlic, minced
1/4 yellow onion, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
(If you need a shortcut here, I really like the Whole Foods 365 organic enchilada sauce)
To prepare the enchilada sauce, simply combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust the flavor to taste, if necessary.
⭐ Nacho Cheese Sauce ⭐
★ If you are feeling a little extra! ★
¾ cup chopped carrots
1-small Yukon gold potato
1-1/2 cups water
½-3/4 cup non-dairy milk, unsweetened
2 tbsp olive oil
¼ cup nutritional yeast
2 tbsp arrowroot or tapioca starch
1 tbsp lemon juice
1-1/2 tsp fine salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
Pinch of cayenne
To cook the carrots and potatoes, fit a steamer basket into a small sauce pot and fill it with an inch of water. Place the chopped carrots and potatoes into the steamer basket and bring the water to a boil. Once boiling, lower the heat to a simmer, cover the pot and let the vegetables steam until very tender, about 10 minutes.
While the vegetables are steaming, add the water, nutritional yeast, starch, lemon juice, salt, paprika, onion powder, garlic powder, smoked paprika (if using; I left this out) and a pinch of cayenne pepper, if desired, to your blender pitcher.
When the steamed vegetables are tender, lift them out of the pot and add them to the blender. Blend until the mixture is very smooth-- it will be runny.
Drain the sauce pot of the water from the steaming process, then pour the blended mixture into the empty pot. Heat the sauce over medium heat, stirring with a whisk until it thickens, about 3 to 5 minutes. Slowly whisk in the non-dairy milk until you reach your desired consistency.
Add more salt to taste, then serve right away. This sauce is best used immediately, but it can be cooled completely and stored in an airtight container for up to 2 days in the fridge. Gently reheat the sauce when ready to use, but do not bring it to a boil. Whisk in
A little note: I like to add to a plastic squeeze bottle for easy dispensing and you can create a pretty design. Also, awesome to keep in your fridge this way and add to chips, tacos, whatever needs a little something extra!
Add a can of rotel chilies or salsa for an added kick 🔥
★ Additional Toppings:
matchstick or disk cut radishes
red onion slivers
★ Additional Toppings:
Slightly warm tortilla before filling and rolling, otherwise it will tear.
Try Shredded pepper jack almond cheese
Optional – for extra creaminess add Kite Hill jalepeno cheese inside the tortilla before filling
★ Ok…let’s build these babies!
Heat up your tortillas for a min in a pan on medium/low heat.
Add enchilada sauce to the bottom of your 9x13 glass dish to prevent sticking
Add a generous amount of filling to your tortilla but be careful not to overstuff as the tortilla will tear. Gently wrap and add to dish seam side down. Repeat for the remaining. I typically can fill 8 tortillas and have a little extra filling leftover. Add to eggs or taco shells for a yummy way to use the leftovers!
Once you have your pan filled with the enchiladas, seam side down, add enchilada sauce to cover. If you choose, you can add your favorite dairy free cheese here. I love almond pepper jack cheese.
Place dish in preheated 350 degree oven for 30 minutes.
The finished enchiladas will be tender, delicious and hot! Serve immediately and garnish as desired with my suggested additional toppings!