Vegan Queso Fresco Enchiladas
Elevate your plant-based dining with these irresistible Vegan Queso Fresco Enchiladas! Packed with bold flavors, this recipe combines soft corn tortillas stuffed with creamy vegan queso fresco made from cashews and tofu, then smothered in a zesty homemade tomato-jalapeño sauce spiced with cumin and oregano. Perfectly baked to golden perfection, these enchiladas strike a balance between comfort food and healthy eating. Ready in under an hour, they are ideal for a weeknight dinner yet impressive enough for guests. Garnished with fresh cilantro, each bite delivers a delightful fusion of creamy, tangy, and spicy flavors that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 12 corn tortillas
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 15 ounces canned diced tomatoes
- 1 small, diced jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons nutritional yeast
- 1 cup raw cashews
- 14 ounces firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1.5 teaspoons salt
- 0.5 cup, chopped fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a medium pot, bring water to a boil and add the raw cashews. Boil for about 15 minutes to soften them.
Drain the cashews and add them to a blender with firm tofu, lemon juice, apple cider vinegar, nutritional yeast, and 0.5 teaspoon of salt. Blend until smooth and creamy. This will act as your vegan queso fresco.
In a skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent, about 5 minutes.
Add the canned diced tomatoes, diced jalapeño, ground cumin, dried oregano, and 1 teaspoon of salt to the onion mixture. Stir well and let simmer for about 10 minutes to thicken.
Warm the corn tortillas to make them pliable. This can be done in a microwave wrapped in a damp towel or lightly heating them in a dry skillet.
Spread a thin layer of the tomato sauce mixture onto each tortilla, then add a generous spoonful of the vegan queso fresco down the center.
Roll the tortillas tightly and place them seam-side down in a lightly oiled baking dish.
Pour the remaining tomato sauce over the rolled tortillas, covering them completely.
Bake the enchiladas in the preheated oven for about 25 minutes, until heated through and slightly golden on top.
Remove from the oven, allow to cool slightly, then garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1006 mg | 21% | |
*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.
