Dairy-Free Queso Fresco Enchiladas
Savor the bold flavors of plant-based comfort food with these Dairy-Free Queso Fresco Enchiladas, a perfect fusion of creamy cashew queso fresco and zesty black bean filling wrapped in warm, pliable corn tortillas. This vegan twist on a classic Mexican dish features pantry staples like canned black beans and diced tomatoes with green chilies, spiced with cumin and chili powder for an irresistible taste. The homemade dairy-free queso fresco—crafted from soaked cashews, nutritional yeast, and a splash of lemon juice—adds a rich, cheesy decadence without dairy. Simple yet satisfying, these enchiladas are baked to perfection, topped with fresh cilantro and green onions for a vibrant finish. Easy to prepare in just an hour, this recipe is ideal for family dinners or impressing guests with a wholesome, allergen-friendly meal.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 tablespoons Avocado oil
- 1 pieces Small onion, diced
- 3 pieces Garlic cloves, minced
- 15 ounces Canned black beans, drained and rinsed
- 14 ounces Canned diced tomatoes with green chilies
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 cup Cashews, soaked for at least 2 hours and drained
- 0.5 cup Water
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped green onions
Instructions
Preheat the oven to 350°F (175°C).
In a medium skillet over medium heat, add 1 tablespoon of avocado oil. Add the diced onion and sauté for about 4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the black beans, canned tomatoes, cumin, chili powder, salt, and pepper. Stir to combine, then let the mixture simmer for about 5 minutes to thicken. Remove from heat and set aside.
In a blender, combine the soaked and drained cashews, water, nutritional yeast, lemon juice, and apple cider vinegar. Blend until smooth to create the dairy-free queso fresco.
Heat the remaining avocado oil in a small skillet over medium heat. Lightly fry each tortilla briefly on both sides until pliable, about 10 seconds per side. Drain on paper towels.
To assemble the enchiladas, fill each tortilla with about 2 tablespoons of the bean mixture and a spoonful of the dairy-free queso fresco. Roll tightly and place seam-side down in a baking dish.
Pour any remaining queso fresco over the top of the enchiladas, spreading it evenly. Cover the dish with foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for another 5-10 minutes until the top is slightly golden.
Garnish the enchiladas with fresh cilantro and chopped green onions before serving. Enjoy hot.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 414.2 g | 151% | |
| Dietary Fiber | 82.7 g | 295% | |
| Total Sugars | 30.1 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4500 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
