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Roasted Vegetable Enchiladas – Great taste, filling, and delicious. Gluten and soy free too! The instructions look long but, everything comes together pretty easily.
Roasted Vegetable Enchiladas
Healthy Mexican! Full of flavor, these roasted vegetables enchiladas are great, this is vegan?!
Ingredients
Enchiladas
- 10 corn tortillas
- 3 ears of corn, shucked and rinsed
- 2 poblano peppers
- 4 small red potatoes, rinsed and cubed
- 2 leeks, rinsed and roughly chopped
- ½ c button mushrooms
- olive oil
- Daiya cheddar
- green onions
- black olives
Enchilada Sauce
- 1 yellow onion, peeled and roughly chopped
- 2 cloves garlic, peeled and cut in half
- olive oil
- 1 t crushed red pepper
- 3 t cayenne pepper
- 1 t garlic powder
- 2 t cumin
- salt & pepper
- 1 can tomato paste
- 2 – 3 cups vegetable broth
Almond Cheese
- 1 c slivered blanched almonds, soaked for at least 4 hours
- ½ c water
- 1 T tamari
- 2 cloves garlic, peeled and cut in half
- crushed red pepper
- salt & pepper
- 1 lime, juiced
Instructions
Enchiladas
- Toss corn, peppers, potatoes, leeks, and mushrooms with a little olive oil.
- Roast at 375 degrees.
- Take vegetables out once they are golden and tender.
- Mushrooms will only take about 20 minutes.
- Peppers and leeks will only take about 30 minutes.
- Potatoes and corn will take 30 – 40 minutes.
- If vegetables are getting too brown, turn heat down to 350, and watch closely.
- Once vegetables are roasted and cooled, take corn off of cob, skin and chop peppers.
- Chop leeks, potatoes and mushrooms into pieces that are roughly the same size.
- You can roast the vegetables a day in advance and store in the refrigerator.
Enchilada Sauce
- Saute onion and garlic in a little olive oil until tender (about 7 minutes).
- Cool vegetables for 5 minutes
- Put vegetables, seasoning and tomato paste in food processor, process to smooth consistency.
- Add vegetable broth, about 1 cup at a time to reach desired consistency.
- Taste and add more seasoning if necessary.
Almond Cheese
- Put all ingredients in high powered blender and blend until smooth.
- Note, only use ½ a lime to begin with.
- You may need a little more water.
- Taste and adjust seasoning if needed.
Putting it all together
- Get an enchilada assembly line going!
- Heat tortillas in microwave (covered with a wet paper towel for 45 seconds to 1 minute to soften).
- Put a little enchilada sauce in bottom of baking pan
- Dip tortilla in sauce.
- Spread a little almond cheese in bottom of tortilla.
- Put a few spoonfuls of vegetables on top of almond cheese.
- Roll enchilada up and place seam side down in baking sheet.
- Don’t worry if 1 or 2 enchiladas crack.
- Repeat until pan is full, if you have extra filling, tortillas, and sauce, feel free to make more!
- Cover with enchilada sauce.
- Top with ½ package of your favorite Daiya.
- Bake at 375 degrees for about 30 minutes, until enchiladas are heated through.
- Top with chopped green onions and olives.
- I served mine with pico de gallo (2 tomatoes chopped, with 2 T red onion, ½ jalapeno, ½ lime, and 3 T minced cilantro, and a little crushed red pepper, salt and pepper).
- And guacamole (2 avocados, ½ lime, ½ jalapeno, 5 T cilantro, 3 T red onion, crushed red pepper, salt and pepper) pureed in the food processor to make it smooth instead of chunky.
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