For Cinco De Mayo I decided to veganize a family favorite veggie enchiladas recipe and jazz it up with a new recipe for nacho cheese. This nacho cheese sauce is so good I find myself looking for things to smother with it. Yes, it is that good. So, of course I added it to my veggie enchiladas.
Even The Kids Can Do It
I adapted this recipe when my kids were pretty young and I wanted them to start cooking. I thought it would be fun until I realized it required me to let them use a knife.
While they were old enough, they had little experience and, as an Emergency Room nurse, I confess that the thought of having to go to work on my day off was as unappealing as having them get cut. Nevertheless, we gave it a go. I took some deep breaths and tried not to be too controlling with the hopes that they might find cooking fun.
Their enthusiasm for cooking was mediocre until they tasted the results. Even I was surprised at how good the enchiladas came out. While we were using dairy cheese at the time, I believe the vegan version of these veggie enchiladas is even better tasting, better for you and certainly better for the planet and the animals.
Everyone In The Kitchen to Make Veggie Enchiladas
If you are struggling with getting your kids to try new foods or transitioning to a vegan or even more vegetarian diet, I cannot encourage you enough to share the kitchen with them. Getting them involved in the meal preparation, even if they are resistant at first, is essential and there is nothing like their looks of surprise and pride when they make something that everyone enjoys. Because this recipe has a few different tasks (stirring, chopping, rolling the veggie enchiladas) it is a great one to try with new cooks or hungry friends.
The cooking and assembling is barely more complicated than a stir fry. Chop up the peppers, onions and zucchini, toss them into a wok with the other ingredients and cook. Then place them in the tortillas, wrap them up, and into the pan they go.
- 10 large corn or flour tortillas
- 1 cup corn, fresh or thawed frozen
- 1 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 small red onion, diced
- 2 medium zucchini, diced
- 3 cups cooked and drained black beans (or 2 15 oz cans)
- 1 Tbs olive oil
- 1 tsp cumin
- 2 tsp chili powder
- salt and pepper to taste
- vegan Mexican or cheddar style shredded cheese (optional)
- 3 cups low sodium tomato sauce
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp garlic powder
- salt and black pepper to taste
- 2 medium potatoes, scrubbed and chopped
- 3 large carrots, scrubbed and chopped
- 1/2 cup nutritional yeast
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- 1 Tbs lemon juice
- 1 1/2 tsp sea salt
- 1 4 oz can diced jalapeño peppers, drained (optional)
- Preheat the oven to 375 degrees
- Lightly oil a large skillet and sauté over medium to high heat the bell peppers, onions, corn, and zucchini until softened, approximately 5 minutes.
- Toss in the spices, black beans and salt and pepper until heated through and well combined. Remove from heat.
- Lightly oil a 9x13 pan.
- To fill tortillas, lay each flat on a work surface and fill with approximately 1/2 to 2/3 cups of the bean mixture, depending on the size of your tortilla.
- Sprinkle with a scant 1/4 cup of vegan cheese shreds, if using.
- Roll up tightly and place in prepared pan, seam side down.
- Repeat with remaining tortillas and place them side by side.
- Pour sauce over enchiladas and sprinkle with more cheese shreds if desired.
- Bake for 30 minutes until bubbly.
- Serve with Nacho Cheese Sauce and/or Sour Cream. Garnish with fresh chopped cilantro.
- Mix all ingredients and heat gently.
- Steam potatoes and carrots together until soft.
- Blend with remaining ingredients, except peppers, in blender until smooth and creamy. A Vitamix is excellent for this task - we depend on ours!
- Stir in peppers and enjoy as a sauce or dip for chips (adapted from recipe by Dr Brooke Goldner published in Vegan Health and Fitness)
Vegan Sour Cream (from Forks over Knives)
- 12 oz extra firm silken tofu, drained
- 1 Tbs fresh lemon juice
- 1 Tbs red wine vinegar
- salt to taste
Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.
note: I have used regular firm tofu and it has been fine. Tofutti also makes a great sour cream that is available in most grocery stores and is a fine substitute.
Please enjoy and let us know what you think!