Vegan Green Chili Enchiladas
Discover the ultimate comfort food with these Vegan Green Chili Enchiladas—an irresistible fusion of bold flavors and nourishing ingredients. Perfect for plant-based eaters and Tex-Mex enthusiasts alike, this recipe features hearty corn tortillas stuffed with a protein-packed filling of crumbled tofu, black beans, and spinach, all seasoned with garlic, cumin, and fresh lime juice. A creamy, tangy green chili sauce made from blended cashews, nutritional yeast, and diced chilies ties the dish together, creating a flavor-packed explosion in every bite. Baked to perfection and optionally garnished with creamy avocado slices, these enchiladas are both wholesome and indulgent. Ready in just an hour and brimming with vibrant, zesty flavors, this recipe is ideal for family dinners or casual entertaining. Don’t miss out on this crowd-pleasing, dairy-free take on a Tex-Mex classic!
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Recipe Information
Ingredients
- 10 pieces Corn tortillas
- 14 ounces Extra-firm tofu
- 1 cup Black beans
- 2 cups Spinach
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Onion, diced
- 2 cans (4 ounces each) Green chilies, diced
- 2 cups Vegetable broth
- 0.5 cup Cilantro, chopped
- 2 tablespoons Lime juice
- 0.25 cup Nutritional yeast
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cashews, soaked and drained
- 1 large Avocado, sliced (optional)
Instructions
Preheat your oven to 350°F (175°C).
Wrap the tofu in a clean kitchen towel and press with a heavy object for about 10 minutes to remove excess moisture. Then crumble it into a bowl.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the crumbled tofu, black beans, spinach, cumin, salt, and black pepper. Cook until the spinach is wilted, about 4-5 minutes.
Remove from heat and stir in half of the chopped cilantro and 1 tablespoon of lime juice.
In a blender or food processor, combine the green chilies, vegetable broth, remaining lime juice, nutritional yeast, soaked cashews, and the rest of the cilantro. Blend until smooth to make the sauce.
Heat the remaining olive oil in a skillet over medium heat. Lightly fry each tortilla for about 30 seconds on each side to make them pliable.
Spread about 1/4 cup of the green chili sauce in a 9x13-inch baking dish.
Fill each tortilla with about 1/3 cup of the tofu mixture, roll them up, and place seams down in the baking dish.
Pour the remaining green chili sauce over the enchiladas, making sure they are all covered.
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 edges start to brown slightly.
Garnish with avocado slices, if using, and serve hot.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 390.0 g | 142% | |
| Dietary Fiber | 86.9 g | 310% | |
| Total Sugars | 47.2 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3418 mg | 263% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 6323 mg | 135% | |
*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.
