Vegan Creamy White Enchilada
Indulge in the rich, plant-based flavors of this Vegan Creamy White Enchilada recipe, a delicious twist on traditional enchiladas that's perfect for dinner enthusiasts seeking comfort food without compromise. Featuring a velvety cashew cream sauce, seasoned with nutritional yeast, lime juice, and aromatic spices like garlic and onion powder, this dish packs a dairy-free punch that’s irresistibly creamy. A vibrant medley of sautéed vegetables—onions, red bell peppers, zucchini—and hearty black beans seasoned with cumin create the perfect filling, tucked snugly inside soft corn tortillas. The enchiladas are baked to perfection, with the sauce bubbling and golden, delivering a crowd-pleasing meal that's both wholesome and indulgent. Ready in under an hour, this recipe is a great option for family dinners, potlucks, or as an impressive addition to your vegan recipe repertoire.
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Recipe Information
Ingredients
- 1 cup cashews
- 2 cups water
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons lime juice
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 8 corn tortillas
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Soak the cashews in water overnight or in boiling water for 15 minutes if you're short on time.
Preheat your oven to 375°F (190°C).
Drain and rinse the soaked cashews and add them to a blender along with 1 cup of fresh water, nutritional yeast, garlic powder, onion powder, lime juice, salt, and black pepper. Blend until completely smooth and creamy. Set aside.
Heat the coconut oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it becomes translucent.
Add the diced red bell pepper and zucchini to the skillet and cook for an additional 5 minutes, stirring occasionally.
Stir in the black beans and ground cumin. Cook for 2 more minutes to heat the beans through. Season with additional salt and pepper to taste.
Remove from heat and stir in the chopped cilantro.
To assemble the enchiladas, lightly oil a 9x13 inch baking dish. Take a corn tortilla, fill it with a couple of tablespoons of the vegetable and bean mixture, and roll it up snugly. Place the filled tortilla seam side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the cashew cream sauce evenly over the enchiladas in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and slightly golden.
Let the enchiladas cool for a few minutes before serving. Garnish with more chopped cilantro if desired.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 27.8 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3201 mg | 68% | |
*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.
