Dairy-Free Queso Fresco Enchiladas

Get ready to indulge in these irresistibly creamy yet completely dairy-free Queso Fresco Enchiladas, a vibrant twist on a classic Mexican favorite. Featuring tender corn tortillas stuffed with a savory blend of black beans, tomatoes, and aromatic spices, these enchiladas are topped with a velvety homemade cashew-based queso fresco that’s rich in flavor yet entirely plant-based. Perfectly seasoned with nutritional yeast, lemon juice, and a touch of apple cider vinegar, the queso delivers a cheesy tang without the dairy! With a quick prep time of 20 minutes and a bake that yields golden, bubbling perfection, this recipe is ideal for weeknight dinners or satisfying meal preps. Garnished with fresh cilantro and green onions, these enchiladas are a colorful, crowd-pleasing dish packed with protein, nutrients, and bold flavors. Whether you're catering to dietary restrictions or simply savoring the joys of plant-based cooking, these Dairy-Free Queso Fresco Enchiladas are sure to become a new favorite.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 pieces Corn tortillas
• 2 tablespoons Avocado oil
• 1 pieces Small onion, diced
• 3 pieces Garlic cloves, minced
• 15 ounces Canned black beans, drained and rinsed
• 14 ounces Canned diced tomatoes with green chilies
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 1 cup Cashews, soaked for at least 2 hours and drained
• 0.5 cup Water
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 1 tablespoon Apple cider vinegar
• 0.25 cup Chopped fresh cilantro
• 0.25 cup Chopped green onions

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium skillet over medium heat, add 1 tablespoon of avocado oil. Add the diced onion and sauté for about 4 minutes until translucent.

Step 3

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the black beans, canned tomatoes, cumin, chili powder, salt, and pepper. Stir to combine, then let the mixture simmer for about 5 minutes to thicken. Remove from heat and set aside.

Step 5

In a blender, combine the soaked and drained cashews, water, nutritional yeast, lemon juice, and apple cider vinegar. Blend until smooth to create the dairy-free queso fresco.

Step 6

Heat the remaining avocado oil in a small skillet over medium heat. Lightly fry each tortilla briefly on both sides until pliable, about 10 seconds per side. Drain on paper towels.

Step 7

To assemble the enchiladas, fill each tortilla with about 2 tablespoons of the bean mixture and a spoonful of the dairy-free queso fresco. Roll tightly and place seam-side down in a baking dish.

Step 8

Pour any remaining queso fresco over the top of the enchiladas, spreading it evenly. Cover the dish with foil.

Step 9

Bake in the preheated oven for 20 minutes. Remove the foil and bake for another 5-10 minutes until the top is slightly golden.

Step 10

Garnish the enchiladas with fresh cilantro and chopped green onions before serving. Enjoy hot.

Nutrition Facts

Serving size	(1984.8g)

Amount per serving	% Daily Value*
Calories	2997.0

Total Fat 112.5g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2927.6mg	0%
Total Carbohydrate 414.2g	0%
Dietary Fiber 82.7g	0%
Total Sugars 30.1g
Protein 103.9g	0%

Vitamin D 0IU	0%
Calcium 739.8mg	0%
Iron 31.5mg	0%
Potassium 4499.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 13.5%

Carbs: 53.7%