Description
Enjoy a healthier take on a Mexican classic with these vegetable-packed enchiladas. A creamy, dairy-free ‘cheese’ sauce made from potatoes and carrots smothers a savory filling of peppers and mushrooms.
Ingredients
Units
Scale
- 2 cups (473ml) peeled and chopped Yukon gold potatoes (about 2-3 medium potatoes)
- 1 medium carrot (chopped)
- 4 tablespoons (59ml) olive oil
- 1/2 cup (118ml) unsweetened cashew milk (or other nondairy milk)
- 3 teaspoons (15ml) lemon juice
- 1/2 teaspoon (2.5ml) garlic powder
- 1/2 teaspoon (2.5ml) onion powder
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.2ml) smoked paprika
- 2 tablespoons (30ml) Dijon mustard
- 1 teaspoon (5ml) soy sauce
- 12 small tortillas (I like corn,but flour works too!)
- 1 onion (sliced)
- 3 bell peppers (sliced)
- 2 heads Portobello mushrooms (sliced)
- 1/2 teaspoon (2.5ml) smoked paprika
- 1/2 teaspoon (2.5ml) cumin
- 1/2 teaspoon (2.5ml) garlic powder
- 1/2 teaspoon (2.5ml) onion powder
- 1/2 teaspoon (2.5ml) cayenne pepper
- 1/2 - 1 teaspoon (2.5-5ml) salt (to taste)
- 1-2 teaspoons (5-10ml) olive oil
- 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 (olive oil, unsweetened cashew milk or other nondairy milk, lemon juice, garlic powder, onion powder, salt, smoked paprika, Dijon mustard, and soy sauce). Pulse until a smooth, creamy sauce forms. Set aside for now.
- Preheat oven to 325°F (163°C).
- Heat a small sauté 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 sauté pan, heat the olive oil over medium-high heat.
- Add in all the vegetables (onion, bell peppers, Portobello mushrooms), season with the spices (smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, and salt), 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 oven for 10-15 minutes, until sauce is hot and bubbly.
- Top with desired toppings (such as avocado, tomatoes, salsa, dairy-free sour cream, etc.) and serve immediately!
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Main Course
- Cuisine: Mexican