Vegan Queso Fresco Enchiladas

Transform your weeknight dinners with these mouthwatering Vegan Queso Fresco Enchiladas, a plant-based twist on a Mexican classic! Featuring soft corn tortillas stuffed with a creamy, homemade vegan queso fresco made from cashews and tofu, these enchiladas are as satisfying as they are dairy-free. Each roll is bathed in a vibrant tomato-jalapeño sauce infused with cumin and oregano for a spicy, smoky kick. The result is a dish bursting with flavor and rich in nutrients, perfect for vegans and non-vegans alike. With just 30 minutes of prep time, these enchiladas are easy to whip up, making them an excellent choice for a wholesome meal. Top with fresh cilantro for a burst of freshness and serve alongside your favorite sides for an unforgettable plant-based feast!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 12 corn tortillas
• 1 tablespoon olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 15 ounces canned diced tomatoes
• 1 small, diced jalapeño
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons nutritional yeast
• 1 cup raw cashews
• 14 ounces firm tofu
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1.5 teaspoons salt
• 0.5 cup, chopped fresh cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium pot, bring water to a boil and add the raw cashews. Boil for about 15 minutes to soften them.

Step 3

Drain the cashews and add them to a blender with firm tofu, lemon juice, apple cider vinegar, nutritional yeast, and 0.5 teaspoon of salt. Blend until smooth and creamy. This will act as your vegan queso fresco.

Step 4

In a skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent, about 5 minutes.

Step 5

Add the canned diced tomatoes, diced jalapeño, ground cumin, dried oregano, and 1 teaspoon of salt to the onion mixture. Stir well and let simmer for about 10 minutes to thicken.

Step 6

Warm the corn tortillas to make them pliable. This can be done in a microwave wrapped in a damp towel or lightly heating them in a dry skillet.

Step 7

Spread a thin layer of the tomato sauce mixture onto each tortilla, then add a generous spoonful of the vegan queso fresco down the center.

Step 8

Roll the tortillas tightly and place them seam-side down in a lightly oiled baking dish.

Step 9

Pour the remaining tomato sauce over the rolled tortillas, covering them completely.

Step 10

Bake the enchiladas in the preheated oven for about 25 minutes, until heated through and slightly golden on top.

Step 11

Remove from the oven, allow to cool slightly, then garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1785.5g)

Amount per serving	% Daily Value*
Calories	2714.8

Total Fat 112.6g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 5.0g
Cholesterol 8.5mg	0%
Sodium 4320.2mg	0%
Total Carbohydrate 346.0g	0%
Dietary Fiber 59.6g	0%
Total Sugars 37.1g
Protein 110.6g	0%

Vitamin D 0IU	0%
Calcium 1172.2mg	0%
Iron 26.4mg	0%
Potassium 3657.3mg	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: 35.7%

Protein: 15.6%

Carbs: 48.7%