Fun fact: Mexican food is my favorite cuisine! I’m always looking for healthy ways to revamp my favorite restaurant dishes to make them a little lighter (so we can eat them everyday!). I had SO much fun making these loaded vegan vegetable enchiladas. I documented it all on my Instagram stories so you can check out the LINK HERE!
I used my favorite salsa called Fresh Cravings! I love it because its not jarred, and jarred salsas are cooked, sometimes pasteurized (to ensure longer shelf life) and this can break down the flavor and texture of the nutrients in the ingredients. Instead, Fresh Cravings actually uses high-quality, locally sourced ingredients and its sold to us at an affordable cost! You can find it at your local Walmart store in the refrigerated produce section (next to the bagged salad and guacamole). Check out where your nearest location is HERE. Best part, lets save you some money!! Use Ibotta to receive a discount on your salsa - LINK HERE. Make sure to post your Fresh Cravings recipes online using the hashtag, #ThinkOutsideTheJar, you could be entered to win prizes - woot woot!
Now lets get to this delicious recipe!
1 chopped bell pepper (any color)
1 chopped zucchini
1 can of rinsed and dried black beans
1 container of Fresh Cravings Salsa
1/2 chopped red onion
1/4 cup of corn (I used frozen)
1/2 cup of dairy free cheese (I used So Delicious dairy-free cheddar jack cheese)
6-8 Tortillas (I used Siete Foods Chickpea Flour tortillas)
Juice of 1 lime
1 tbsp coconut oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Trader Joes Chile Lime Seasoning
1 tbsp dried parsley
1 tbsp dried oregano
Add coconut oil to a large sauté pan, and heat over medium/high heat.
Add chopped onion, bell pepper, zucchini and corn to the pan and simmer for about 10 minutes.
Once the veggies are cooked and tender, add 1 can of rinsed and dried black beans, 1/3 container of Fresh Cravings Salsa, garlic powder, onion powder, Chile Lime seasoning, dried parsley, dried oregano and 1/2 of the lime juice to the veggies. Stir to combine and continue to cook for about 2 - 3 minutes.
Remove from the heat and set aside.
Place 1/2 container of Fresh Cravings Salsa with juice of 1/2 lime in a food processor or blender. Blend until smooth for about 20 - 30 seconds.
Place about 1/4 of the enchilada sauce (blended salsa) in the bottom of the baking dish, enough to cover the entire bottom of the dish. I used an 8 inch Pyrex baking dish but you can use any oven safe baking dish with any dimensions. This filing is enough to fill a 9 by 13 baking dish.
Heat your tortillas for about 30 seconds.
Next, one at a time, take one tortilla, add 2 scoops of your vegetable filling and a sprinkle of your vegan cheese to the center. Roll up the tortilla to contain the filing inside.
Place the tortilla seam side down in the baking dish.
Repeat with the rest of the tortillas.
Pour the remaining sauce over the top of the assembled enchiladas.
Sprinkle with additional vegan cheese.
Add foil to the top of the pan, ensuring it doesn’t touch any cheese on top (because when we take it off, all the cheese will go with it - YIKES)
Bake enchiladas at 350 for about 30 minutes with the foil on top, remove foil, and bake an additional 10 minutes (without foil) for a total of 40 minutes.
Let set for about 10 minutes before serving.
Enjoy warm with a dollop of Fresh Cravings Salsa and your favorite guacamole.
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