These oil-free enchiladas are so simple you’d be surprised!
A blender, skillet, and baking tray is all you need!
Dinner for the family ready in 35 minutes?
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Oil-Free WFPB Enchiladas
Cook and Prep Time: 35 minutes
Serves: 4-5
You Need
- 1 15 oz. can Sweet corn, rinsed and rained
- 1 15 oz. can Black Beans
- 3 Roasted Bell Peppers, chopped
- 3-4 cloves Garlic, minced
- ½ Yellow Onion, diced
- Cashew-Avocado Crema
- ½ cup Cashews, soaked overnight
- ½ Lime, juiced
- ½ Avocado
- ½ cup Water
- Enchilada Sauce
- 1 cup Vegetable Stock
- ½ cup Tomato Puree
- 1 tsp. Ground Chili Powder
- 1 tsp. Smoked Paprika
- 1 tbsp. Ground Cumin
- 1 tbsp. Garlic Powder
- 1 tsp. Onion Powder
- ½ Lime, juiced
- 1 tsp. Maple Syrup
- Salt, to taste
- Black Pepper, to taste
- Corn Tortillas
- Chopped Cilantro, for garnish
- Sliced Avocado, for garnish
- Lime Wedges, for garnish
- Jalapeno Peppers, for garnish
DIRECTIONS
- Rinse and chop the produce accordingly. Preheat your oven to 500˚F.
- Make the enchilada sauce. Combine all the ingredients and whisk to combine. Season with salt and pepper to taste. Separate your sauce evenly into two portions.
- Make the filling. Set a pan to medium heat. Once hot, add garlic and onion. Sauté until translucent and fragrant, adding vegetable stock (or water) as needed, 4-5 minutes.
- Add corn, black beans, bell peppers, and half of the enchilada sauce. Cook until combined and everything is warmed through, 2-3 minutes. Season to taste.
- Make the enchiladas. Add filling to your corn tortillas, and roll. Add the filled tortillas to the baking tray. Once the tray is full, pour over the enchilada sauce. Then, add the baking tray to oven. Bake for 5-10 minutes, until the ends are crispy and golden brown.
- Meanwhile, make the cashew-avocado crema. Combine ingredients in your blender, and pulse until smooth. Season with salt and black pepper to taste.
- Once the enchiladas are cooked, pour over the cashew cream, and top with the desired garnishes. Enjoy!