Veggie Enchiladas w/ Creamy Cilantro Lime Sauce

Made this recipe for the first time almost 4 years ago, and to date, it is STILL one of mine and my family’s favorites!

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Author: Destinee

Serves: 4-6 servings

Ingredients :

FILLING:

2 small/medium Zucchini, diced

1 medium Red Bell Pepper, diced

1 Red Onion, diced

1 T Garlic, minced

1 C. Frozen Corn

1 (14oz) Can Black Beans

2 C. Spinach

2 T Olive Oil

1 tsp Salt

1 tsp Black Pepper

½ tsp Cumin

¼ tsp Chili Powder

¼ tsp Smoked Paprika

¼ tsp Chipotle Chili Powder

¼ C Cilantro, chopped

¼ C Water

20 Corn or Flour Tortillas

ENCHILADA SAUCE:

2 (19oz) Cans Red Enchilada Sauce

1½ tsp Garlic Powder

1½ tsp Salt

1 tsp Cumin

1 tsp Chili Powder

½ tsp Black Pepper

¼ tsp Onion Powder

¼ tsp Smoked Paprika

CREAMY CILANTRO LIME SAUCE:

½ C. Vegan Mayo

⅓ C Cilantro, chopped

1 Lime (juice only)

3 T Water

¼ tsp Apple Cider Vinegar

¼ tsp Salt

¼ tsp Black Pepper

¼ tsp Garlic Powder

GARNISHES:

Green Onions, Limes, Fresh Cilantro, Vegan Cheese, Avocado, etc.

Instructions

1. Preheat oven to 425* F.

2. For the filling, heat olive oil in a saute pan for 1 minute, add chopped onions and garlic. Cook until fragrant (no more than 2 minutes, we don't want the garlic to burn).

3. Add zucchini, bell pepper, corn and spices. Cook until veggies are ALMOST tender.

4. Add your beans, spinach, cilantro, and water. Cover for 2 minutes to wilt the spinach.

5. Turn heat down to low and cook for 3 minutes, stirring occasionally. (Try your veggies at this point and adjust seasoning to taste! May the flavor be ever in your favor!)

6. Remove from heat and allow to cool.

7. For Enchilada Sauce, simply put your sauce and spices in a medium bowl and whisk to combine. Pour 1½ cups of your sauce into the base of a 9x13 dish. (You just need to cover the bottom, don't overdo it.)

8. Fill each tortilla with about 1/4 cup of filling, fold in the sides, and then roll.

9. Place each enchilada, seam side down on top of the sauce. Continue until you run out of filling. (You should get 18-22 depending on your filling generosity!)

10. Pour the remaining sauce over your enchiladas, and you're ready to bake! Put your beautiful creation into your preheated oven for 20-25 minutes, or until your sauce thickens and starts to bubble up! When they're done, allow them to cool for 10 minutes.

11. While you're waiting, toss all of your Creamy Cilantro Lime Sauce components into a Nutri Bullet/food processor/high-speed blender/ and mix until combined and smooth.... Done. (If you don't have one of these machines, you can try using a bowl and whisk. This will result in a chunkier sauce since cilantro pieces won't completely break down. For that bright green color, puree-ing works best!)

12. Drizzle your green sauce over cooled Enchiladas, then garnish with whatever else your heart desires! (Green onions, Cilantro, Lime, Cheese, Avocado, Cashew Sour Cream, Etc.)

13. These keep for 3 days in the fridge.