Vegan (E)nchiladas that are also grain free/gluten free
Do you love enchiladas?
I love enchiladas so much it hurts. I’ve been playing with different recipes and variations of for a while. And I’ll probably continue to tweak, refine, and change as we go. But for now, these are the enchilada of the moment. The it-enchilada.
Not exactly the quickest to prepare, it will set you back about 90 minutes if you’re starting from scratch, but they’re amazing, super healthy and if you double the recipe, you can have quite a bit leftover which leads to a better tasting meal the following days. Bring them for lunch and you’ll be the envy of everyone in your workplace. I know from experience.
You can fill these cute enchiladas with anything you wish. The ingredients that always have a starring role in mine are caramelized onions and a sauteed dark leafy with a healthy side of avocado. For this iteration I used red chard. Butternut squash and zucchini were the guest stars. The chard, squash and avocado add a nice little layer of vitamin E.
I like to make my own enchilada sauce, though you an certainly used jarred with good ingredients if you’re pressed for time.
I made these grain free by using @sietafoods chickpea flour tortillas.
Raise your hand if you love enchiladas!
- 1 cup grape or cherry tomatoes
- 2 large or 4 medium cloves of garlic
- 1/ cup onion, cut into large chunks
- 3 tbsp olive oil
- 1 tbsp coconut aminos, tamari or soy sauce
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp raw apple cider vinegar
- 1/2 tsp sea salt
- 1/4 cup veggie stock or water
- Preheat oven to 350 degrees
- Line baking sheet with parchment paper
- Combine tomatoes, garlic and onions in a bowl. Add olive oil, coconut aminos, chili powder, cumin and salt. Mix to combine
- Spread out on baking sheet
- Roast for 25 minutes or until tomatoes start to blister
- Remove from oven and let cool
- Add all ingredients to a blender. Blend on low to medium speed, add veggie stock or water through top of blender until blended well. You may need to scrape down the sides of the blender.
CASHEW SOUR CREAM
- 1 cup cashews soaked, 6-8 hours/overnight
- 1 tbsp nutritional yeast
- 1/2 cup veggie stock (you want it to just barely cover the cashews in the blender
- 1/2 tsp sea salt
- zest and juice of one medium lemon
- 1 tbsp tocos (optional)
- Drain and rinse the cashews.
- Add to blender with all other ingredients
- Blend on medium-high until well combined and creamy
- Refrigerate until ready to use. Lasts 4-5 days in the fridge
- One large onion, saute sliced (with the grain)
- 2 cups dark leafy greens, chopped
- Veggies of your choice
- Tortillas (I used @Sietafoods)
- Preheat oven to 350 (or it may still be on from roasting the tomatoes, garlic, onions)
- Line 9X9 baking dish with parchment paper
- Caramelize onions oven medium heat
- When the onions have caramelized, remove from pan, wipe it out and place back on the burner over medium heat
- Add other veggie ingredients to saute (I used this order: butternut squash until soft, dark leafies and zucchini)
- Remove from heat
- Assemble enchiladas, cover with sauce
- Bake at 350 for about 10-12 minutes
- Top with avocado, cashew sour cream and cilantro