Vegan Creamy White Enchilada

Transform your dinner table with these Vegan Creamy White Enchiladas—a mouthwatering plant-based twist on a classic comfort food. Packed with vibrant flavors, this recipe features a velvety cashew cream sauce infused with nutritional yeast, garlic, and lime for a rich, tangy finish. Inside, a hearty filling of black beans, zucchini, red bell peppers, and warm spices is wrapped in soft corn tortillas, making every bite a fiesta of textures and tastes. Perfectly baked to golden perfection, these enchiladas are both wholesome and indulgent, catering to vegans and non-vegans alike. Quick to prepare in just under an hour, this dish is ideal for weeknight dinners or casual gatherings. Don’t forget the fresh cilantro garnish to add the perfect final touch to this easy, crowd-pleasing recipe!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup cashews
• 2 cups water
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons lime juice
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup canned black beans, drained and rinsed
• 1 teaspoon ground cumin
• 8 corn tortillas
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Soak the cashews in water overnight or in boiling water for 15 minutes if you're short on time.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

Drain and rinse the soaked cashews and add them to a blender along with 1 cup of fresh water, nutritional yeast, garlic powder, onion powder, lime juice, salt, and black pepper. Blend until completely smooth and creamy. Set aside.

Step 4

Heat the coconut oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it becomes translucent.

Step 5

Add the diced red bell pepper and zucchini to the skillet and cook for an additional 5 minutes, stirring occasionally.

Step 6

Stir in the black beans and ground cumin. Cook for 2 more minutes to heat the beans through. Season with additional salt and pepper to taste.

Step 7

Remove from heat and stir in the chopped cilantro.

Step 8

To assemble the enchiladas, lightly oil a 9x13 inch baking dish. Take a corn tortilla, fill it with a couple of tablespoons of the vegetable and bean mixture, and roll it up snugly. Place the filled tortilla seam side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 9

Pour the cashew cream sauce evenly over the enchiladas in the baking dish.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and slightly golden.

Step 12

Let the enchiladas cool for a few minutes before serving. Garnish with more chopped cilantro if desired.

Nutrition Facts

Serving size	(1779.4g)

Amount per serving	% Daily Value*
Calories	2291.4

Total Fat 102.0g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 10.7g
Cholesterol 0mg	0%
Sodium 1775.6mg	0%
Total Carbohydrate 292.9g	0%
Dietary Fiber 53.7g	0%
Total Sugars 24.6g
Protein 72.1g	0%

Vitamin D 0IU	0%
Calcium 495.5mg	0%
Iron 21.0mg	0%
Potassium 3278.6mg	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: 38.6%

Protein: 12.1%

Carbs: 49.3%