Name: Vegetarian Enchiladas with Cheese or Cashew Cheese Sauce (Vegan)
Ingredients: 2 tablespoons avocado oil or olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 medium sweet potato, diced (about 2 cups); 1 zucchini, chopped; 1 Tbsp.. taco seasoning; 1 12 oz. jar roasted red pepper, diced; 1 16 oz can black beans; 1 14.5 oz can diced fire roasted tomatoes (Muir Glen); 1 (4 ounce) can; diced green chiles; 1/2 tsp. coconut flour; sea salt and freshly ground black pepper; 15 oz Seite Foods red enchilada sauce; 6 Trader Joes Quinoa Tortillas; 1 1/2 cups Kerry gold cheddar cheese or dairy free cheddar shreds or cashew cheese sauce

Instructions

Microwave diced sweet potato for 3 minutes, to soften
Saute sweet potato, onion and garlic in 1 Tbsp. oil until soft, stirring occasionally. Add zucchini and cook for another 3 minutes. Add green chiles. Stir well to combine. Add canned diced tomatoes, saute 1 minute. Add diced roasted pepper and black beans (if using). Stir in 1/2 cup of cheese or cashew cheese sauce.
Dust the mixture with coconut flour to help set.
Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 3/4 – 1 cup veggie mixture in each tortilla. Fold over filling, place 4 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese or cashew cheese sauce.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with cilantro lime rice, if desired.

Meal Plan

Recipes

Vegetarian Enchiladas with Cheese or Cashew Cheese Sauce (Vegan)

Ingredients

Instructions

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