Vegan Green Chili Enchiladas

Discover the bold, vibrant flavors of these Vegan Green Chili Enchiladas, a plant-based twist on a classic Mexican favorite! Packed with a hearty filling of crumbled tofu, black beans, and spinach, these enchiladas are wrapped in warm corn tortillas and smothered with a creamy, homemade green chili cashew sauce. The sauce, made from diced green chilies, nutritional yeast, and soaked cashews, delivers a tangy, smoky richness that perfectly complements the savory filling. This easy recipe is ideal for a satisfying weeknight dinner, requiring just 20 minutes of prep time and 40 minutes in the oven. Garnish with fresh cilantro or creamy avocado slices for an irresistible final touch. Bursting with protein, fiber, and zesty flavors, these enchiladas are sure to be a hit at your table—comfort food at its healthiest! Keywords: vegan enchiladas, green chili sauce, plant-based Mexican recipes, tofu enchiladas, dairy-free dinner ideas.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 5

Ingredients

• 10 pieces Corn tortillas
• 14 ounces Extra-firm tofu
• 1 cup Black beans
• 2 cups Spinach
• 2 tablespoons Olive oil
• 3 pieces Garlic cloves, minced
• 1 medium Onion, diced
• 2 cans (4 ounces each) Green chilies, diced
• 2 cups Vegetable broth
• 0.5 cup Cilantro, chopped
• 2 tablespoons Lime juice
• 0.25 cup Nutritional yeast
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Cashews, soaked and drained
• 1 large Avocado, sliced (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Wrap the tofu in a clean kitchen towel and press with a heavy object for about 10 minutes to remove excess moisture. Then crumble it into a bowl.

Step 3

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Step 4

Add the crumbled tofu, black beans, spinach, cumin, salt, and black pepper. Cook until the spinach is wilted, about 4-5 minutes.

Step 5

Remove from heat and stir in half of the chopped cilantro and 1 tablespoon of lime juice.

Step 6

In a blender or food processor, combine the green chilies, vegetable broth, remaining lime juice, nutritional yeast, soaked cashews, and the rest of the cilantro. Blend until smooth to make the sauce.

Step 7

Heat the remaining olive oil in a skillet over medium heat. Lightly fry each tortilla for about 30 seconds on each side to make them pliable.

Step 8

Spread about 1/4 cup of the green chili sauce in a 9x13-inch baking dish.

Step 9

Fill each tortilla with about 1/3 cup of the tofu mixture, roll them up, and place seams down in the baking dish.

Step 10

Pour the remaining green chili sauce over the enchiladas, making sure they are all covered.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the edges start to brown slightly.

Step 12

Garnish with avocado slices, if using, and serve hot.

Nutrition Facts

Serving size	(2612.0g)

Amount per serving	% Daily Value*
Calories	3281.6

Total Fat 145.4g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 4343.5mg	0%
Total Carbohydrate 390.0g	0%
Dietary Fiber 86.9g	0%
Total Sugars 47.2g
Protein 143.5g	0%

Vitamin D 0IU	0%
Calcium 3417.5mg	0%
Iron 35.7mg	0%
Potassium 6323.1mg	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: 38.0%

Protein: 16.7%

Carbs: 45.3%