Ingredients
Scale
*for the “cheesy” sauce*
- 2 cups peeled and chopped Yukon gold potatoes (about 2–3 medium potatoes)
- 1 medium carrot (chopped)
- 4 tbsp olive oil
- ½ cup unsweetened cashew milk (or other nondairy milk)
- 3 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp smoked paprika
- 2 tbsp Dijon mustard
- 1 tsp soy sauce
*for the enchiladas*
- 12 small tortillas (I like corn, but flour works too!)
- 1 onion (sliced)
- 3 bell peppers (sliced)
- 2 heads Portobello mushrooms (sliced)
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ – 1 tsp salt (to taste)
- 1–2 tsp olive oil
*for topping*
- avocado (tomatoes, salsa, dairy-free sour cream, etc.)
Instructions
- First, make the sauce. In a medium pot, place the chopped potatoes and carrot, and cover with water.
- Bring water to a boil, and simmer vegetables for about 20 minutes, until very tender when poked with a fork. Drain the vegetables.
- In a blender, combine the drained vegetables and the rest of the sauce ingredients. Pulse until a smooth, creamy sauce forms. Set aside for now.
- Preheat oven to 325F.
- Heat a small saute pan over medium-high heat, and toast the tortillas, one at a time, until lightly charred and soft. Wrap in a paper towel and set aside for now.
- In a large nonstick saute pan, heat the olive oil over medium-high heat.
- Add in all the vegetables, season with the spices, and cook, stirring occasionally, until veggies are tender and slightly charred.
- Grab a 9×13 baking pan, spray lightly with baking spray, and spoon a thin layer of the prepared cheesy sauce on the bottom.
- Divide the vegetable filling evenly among the 12 tortillas, roll up, and place the enchiladas in the pan. Top with more cheesy sauce (you will have some left over!).
- Bake in preheated over for 10-15 minutes, until sauce is hot and bubbly.
- Top with desired toppings and serve immediately!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main