RECIPE: Vegan Enchiladas 2.0

I hope you guys didn't think I was kidding when I said I love Mexican.... ;) 

I didn't really plan on whipping up another enchilada recipe for you--It just kind of happened! But, I think you will be glad it did.

I discovered a sauce that has the same yummy taste as a cheese sauce, but it's vegan! So when I was trying to think of something to make it with, enchiladas seemed to be the best option.

INGREDIENTS

  • Siete Cassava flour tortillas
  • Enchilada sauce
  • 1 zuchinni
  • 1 yellow squash
  • 1 bunch asparagus
  • 1 tbsp avocado oil
  • 1 tsp pink salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp of The Honest Stand Spicy Nacho Dip
  • Cilantro
  • Kite Hill plain unsweetened almond milk yogurt
  • avocado
  • greens of choice

 

DIRECTIONS

  1. Dice veggies into small pieces.
  2. Sauté veggies with avocado oil and spices until veggies have softened.
  3. Add 1 tbsp of nacho sauce and stir.
  4. In a 9x13" pan, pour in some of the enchilada sauce.
  5. Take a tortilla and dip it in the enchilada sauce on both sides.
  6. Put some of the veggie mix in the tortilla and roll the tortilla (You should be able to get about 8-9 enchiladas). Do this until the pan is full. 
  7. Pour the rest of the enchilada sauce on top of all the enchiladas.
  8. Pour the rest of the nacho cheese on top.
  9. Bake on 350° until the sauce starts to bubble.

I served my enchilada on a bed of greens for some extra nutrients and sliced avocado to put on top. You can also add the yogurt and cilantro as garnish!

 

Enjoy, friends!!!

xoxo

Steph