Creamy Vegan Salsa Verde Enchiladas
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A Note from Feedfeed
Once you've tried these Creamy Vegan Salsa Verde Enchiladas they will be your new favorite dinner! Curb that tex-mex cravings with these enchiladas topped with pico de gallo and salsa verde.
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
Find more yummy vegan dinner recieps on our Vegan Dinner Feed edited by @Eatwithsweet.
- Recipe Card
Recipe Card
ingredients
Creamy salsa verde
- 2/3 cup drained cashews, previously soaked in hot water for at least 15min
- 1 cup salsa verde
- 1 bunch of cilantro
- Juice of 1/2 lime
- Salt & pepper
ingredients
Filling
- 1 can of black beans, drained and rinsed
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 cups diced mushrooms
- 1 capsicum, thinly diced
- 1 tablespooon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
ingredients
Pico de gallo
- 2 tomatoes, diced
- 1/2 red onion, diced
- Bunch of coriander, chopped
- Juice of 1/2 lime
- Salt & pepper
ingredients
Toppings
- Corn or flour tortillas
- Vegan cheese
- Sliced jalapeños
- Avocado slices
Method
Step 1
Preheat oven into 200c. Prepare the creamy salsa verde, mix all ingredients in a high speed blender until smooth, taste and adjust flavors if needed
Step 2
Heat a cast iron skillet or large pan into medium-high, add oil, once hot add diced onion, garlic and capsicum, cook for 2mins, add mushrooms cook until starts to soft, add black beans and spices, mix well to combine and cook for another 7min.
Step 3
In a large baking dish add a layer of creamy salsa verde. Fill the tortillas and roll them up, carefully place the rolls in the baking dish, as many tortillas you can fill.
Step 4
Pour rest of the sauce over the tortillas, toss vegan parmesan on top and slide into the oven for about 15min or until slightly browned and crispy. Serve with Pico de Gallo and avocado slices. Enjoy!!