Low-Fat, Non-Dairy, Gluten-Free Vegetarian Enchiladas

My favorite food next to Italian is Mexican. I am not sure if it is the tomato or the comfort of pasta and tortillas.  Whatever it is, I am hooked.

I have not made Enchiladas in a long time.  They are messy and a little time consuming.  But I had the extra time today so I ended up making 2 medium size pans – one to eat now and one to freeze and eat later.

I made up recipe as I went along, and here it is:

Veggie Enchiladas

  1. Turned the oven on to 350 degrees
  2. Sauté herbs and veggies
    • 1 onion
    • Garlic
    • 1 grated carrot
    • 1 grated zucchini
    • 1 Tablespoon fresh Basil
    • 1/2 Tablespoon fresh epazote
    • 1/2 Tablespoon Oregano
    • Salt to taste
  3. When the onions were clear I added more veggies
    • 3/4 cup cooked corn or 1/2 package for frozen
    • 1 1/2 cups cooked black beans or 1 15 oz can
    • 1 cup tomatoes or 1/2 can diced tomatoes
  4. Turn heat to low and simmer for 15 minutes
  5. Make “Cashew Cheese” with minor modifications:
    • Substitute 1 cup tomatoes or the remaining can of tomatoes for the water
    • Add 1 de-seeded Jalapeño Pepper (or Anaheim, Bell, Big Jim etc.)
  6. Make Pico de Gallo by pulsing in the blender until chopped but not pureed
    • 2 cups tomato or 1 can of diced tomatoes
    • 1 small Onion
    • Garlic
    • 1 de-seeded Jalapeño Pepper (or Anaheim, Bell, Big Jim etc.)
    • 1 T. Lemon Juice
    • Salt to taste
  7. Prepare the Baking Dish (2 medium or 1 very large shallow pan)
    • Lightly Oil shallow pan
    • Cover bottom with your favorite prepared green salsa (red works just as well)
  8. Assemble Enchiladas and Place in Baking Dish
    • Spread Cheese mix all over each tortilla from an 18 tortilla pack
    • Add One Large Spoon (about 3-4 Tablespoons) of the veggie mix to one side of the tortilla
    • Cover the Veggies with fresh spinach
    • Roll the tortillas and place in Baking Pan with “seam side” down
  9. Cover the top of the enchiladas in the pan with
    • The rest of the cashew cheese
    • the Pico de Gallo made above
  10. Cover and bake 40 minutes; uncover and finish baking for 20 minutes

I serve this with a fresh green salad and sliced avocados (when in season). These may be the best enchiladas I ever made!

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
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