Vegan Enchiladas
A recipe for healthy vegan vegetable enchiladas with a homemade green sauce.
Servings Prep Time
4 15minutes
Cook Time
30minutes
Servings Prep Time
4 15minutes
Cook Time
30minutes
Ingredients
Enchiladas
Green Sauce
Instructions
Sauce
  1. Add tomatillos, garlic, onion, jalapeno, coriander, oregano, coconut milk, salt and pepper to a blender and blend until smooth.
  2. Pour into a sauce pan and bring to a simmer. Let that simmer, stirring occasionally, for about 10 minutes, until the flavor has developed. Set aside to cool.
Filling
  1. Heat oil in a large pan over medium heat. Add sweet potato, squash, corn, beans, cumin, paprika, garlic powder, salt and pepper and stir to mix evenly. Cook for about 5 minutes, stirring regularly, until starting to brown.
Enchiladas
  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 glass baking dish. One at a time, dip a tortilla into the sauce and then fill with a scoop of the filling and roll. Repeat until dish is full or you run out of filling.
  2. Pour remaining sauce over the top. Cover with foil and bake for 25-35 minutes until filling is tender. Top with diced onion and/or cilantro and serve.