Best Ever Vegan Enchiladas With Homemade Enchilada Sauce

Step 1

Add the cashews to a small bowl and cover with boiling water from your kettle. Soak for 5 minutes, drain and add to you Nutra Bullet or high speed blender. Add in the rest of cheese sauce ingredients and blend until smooth. Set aside.

Step 2

In a small bowl combine the Chili Powder, Ancho Chili powder, cumin, granulated onion and garlic, masa flour and salt, set aside.

Step 3

Heat the vegan butter in a medium sized sauce pot over medium heat. Once melted add the flour and whisk together for one minute. Add in the seasonings you set aside and stir to combine. Cook for one minute while stirring. Gradually add in the water, whisking continuously to remove any lumps.

Step 4

Add in the remaining ingredients. Bring to a boil on medium heat, whisking constantly for a couple of minutes until slightly thickened. Remove from heat. (It thickens more as it cools)

Step 5

In a large non stick skillet add onions, oil and a pinch of salt and pepper. Sauté over medium heat for 5 minutes until softening and browning a bit.

Step 6

Add the frozen Gardein beefless ground and cook for 4-5 minutes until defrosted and browning a bit. Turn down heat to medium low if necessary.

Step 7

Add the black beans, canned green chilies and the rest of ingredients and stir to combine. Cook for a couple of minutes or so until heated through and the filling has a good consistency. Taste for seasonings and add salt and pepper if necessary.

Step 8

Preheat oven to 350°

Step 9

Spread 1/3 cup of sauce evenly on the bottom of a 9x13 casserole dish (I use my lasagna dish). Set aside

Step 10

Using tongs or your fingers dip a corn tortilla in the hot enchilada sauce (skip this step if using flour tortillas), this will make the tortillas pliable for rolling. Let the excess sauce drip off. Place the tortilla on a cutting board or large plate. Spread 1/3 cup of the filling down the middle of tortilla and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Add any remaining filling to the ends of the baking dish. (If corn tortillas aren’t rolling properly wrap a few at a time in a dish cloth, heat in microwave for 30 seconds or so then proceed to dip them).

Step 11

Evenly pour the remaining enchilada sauce over the rolled tortillas. Followed by the cheese sauce.

Step 12

Cover and bake for 20 minutes. Uncover and broil for 2-4 minutes to thicken and slightly brown the cheese. Watch carefully so it doesn’t burn! Cool for a few minutes on counter. Enjoy! This recipe makes 12 corn enchiladas or 8 flour enchiladas. For step by step photos see post above.

Step 13

Serve with Pico de Gallo (highly recommended), chopped cilantro and lime wedges. Chopped avocado or guacamole and vegan sour cream are also great additions! Delicious along side Mexican rice and refried black beans or pinto beans.