Vegan Bean and Cheese Enchiladas

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 30

Servings: people

Calories: 204kcal

These Bean Enchiladas with homemade vegan cheese are a regular family favorite and so easy to make with the added benefit of being a fully Whole Food Plant Based recipe. This recipe is sure to make it into your regular dinner rotation!

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Equipment

Ingredients

Filling:

4 cups kidney beans two 14 ounce cans
14 ounce firm tofu
1 tsp onion powder
½ cup enchilada sauce from below
1 teaspoon Braggs Liquid Aminos
1 ½ teaspoon smoked paprika

Enchilada Sauce:

14 ounce chopped tomatoes
6 ounce tomato paste
1 clove garlic
½ onion
1 teaspoon cumin
1 teaspoon cocoa powder

Cheese:

½ cup cashews
2 tablespoon lemon juice
1 tablespoon mustard
1 clove garlic
¼ cup nutritional yeast
½ - 1 cup water
1 pkg corn tortillas

Instructions

Preheat oven to 350 degrees.
Mash kidney beans and tofu together with a potato masher.
Stir in remaining filling ingredients.
For the sauce, put all ingredients into a blender and blend until smooth.
Cook sauce in a saucepan for 15 minutes.
For the cheese, blend all ingredients in the bender until smooth.
Lay out tortillas on a baking paper lined cookie sheet and bake for two to three minutes.
Fill the tortillas with the filling and layer them in a baking dish.
Pour sauce and cheese over the top.
Bake for 20-30 minutes.

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Nutrition