dairy free enchiladas

Amazing Sour Cream Enchiladas with no dairy or meat! They are filled with a mix of roasted vegetables and beans, and covered in a flavorful and rich sour cream sauce. Easy and delicious!

Vegan Sour Cream Enchiladas

zucchini,

onion,

corn

cauliflower florets

olive oil

salt

raw cashews

water

black beans, drained and rinsed (1 1/2 cups)

adobo sauce,

salt,

flour tortillas, OR 15-20 corn tortillas

cilantro and green onions,

Preheat the oven to 425 degrees F. Add the zucchini, onion, corn and cauliflower (or vegan chik&#039;n nuggets) to a large rimmed pan.

Drizzle with olive oil, sprinkle with salt, give the mixture a little stir then spread out evenly. Roast in the oven for 20-30 minutes. Remove from the oven and set aside.

Turn down the oven to 375 degrees F.

Roast the vegetables

Soak the cashews - In a bowl or measuring cup, cover the raw cashews with boiling hot water and let soak for 5 minutes. You can also simply boil them for 5 minutes in a small pot.

Drain the cashews and add to a high powered blender along with the canned green chiles, 1 cup of water and salt. Blend until very smooth and creamy, scraping down the sides of the blender as needed. Set aside.

Make the sour cream sauce while the vegetables are roasting

Lightly grease the bottom of a large 9 x 13 inch casserole dish.

In a large bowl, add the roasted vegetables, black beans, adobo sauce, 1/2 cup of the sour cream sauce and salt. Mix well with a large spoon.

If you are using corn tortillas, warm them by wrapping them in damp paper towels and microwaving for 1 minute. No need to do this with flour tortillas.

Fill each tortilla with approximately 1/2 cup of the filling (less if using small corn tortillas) and roll up carefully. Place seam side down in the baking dish. Repeat until the dish is full and you have used nearly all of the filling. Top with the rest of the sour cream sauce, and spoon the remaining filling on top, in the middle, if desired. Or save and eat separately, it&#039;s delicious!

Place the enchiladas in the oven and bake, uncovered for 15-20 minutes or until hot.

Serve with chopped cilantro and green onions, if desired. Enjoy!

Assemble the enchiladas

Thank you so much for replying! I just remembered this recipe and that i wanted to try it. Unfortunately I already did my grocery shopping today. This will be on my next grocery list! I will report back after I make them :)

Hi Nora my favorite vegan chef!!! I want to make this but I don't want to use cashews. Could I substitute it with some pre-made vegan sour cream? If so how much would I need. Or do you recommend something else? I really can't wait to make these!! Oh! And the Chipotle in adobo, do they store well after opened? Thanks for any help you can provide!

These turned out so incredible! We actually keep a batch of the vegan "sour cream" sauce in the fridge to use on tacos too! It tastes so much like queso you'd get in a Mexican restaurant!

Made these tonight and they are sooo good! I make a jalapeño ranch dressing that I drizzled over the top when they were done….Omgoodness! Will be making these often! Thank you for sharing!! 💜

So, so, so good.  I added mushrooms to the roasted veggie pan and cooked spinach to the filling (in tribute to some tasty enchiladas I had years ago before vegan) and served with cilantro, green onion and some taco sauce.  Such a delicious dinner.  Thank you!

Nora: Another winner! I had some shredded zucchini in the freezer, so I roasted it, along with the other veggies. Turned out just fine. Hubby said, “That’s good!”—and he’s a hard person to please with my vegan meals. I ALWAYS know that Nora Cooks is a good choice. Thank you again for a great dish.

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Vegan Sour Cream Enchiladas

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