Sour Cream VEGAN Enchiladas? Yes, you read that correctly! Corn tortillas are stuffed with a zucchini, corn, cauliflower, black bean mixture and topped with an amazing sour cream sauce using all WHOLE FOOD plant ingredients!
I’m so excited to share this recipe with you all today! When I first went vegan, about 9 years ago now, there was this one recipe I used to make that I loved. I couldn’t even find it when I went looking for it recently, but it was a white “chicken” enchilada recipe that used vegan sour cream, vegan cheese and vegan chicken. It was a great transition meal, but I don’t really like to use processed vegan products all that often anymore. I prefer whole foods *MOST* of the time.
I especially dislike pretty much all the fake meat products out there. They don’t sit well with my highly sensitive digestive system, and I don’t like the taste that much either.
Anyways, I remembered that recipe and wanted to create something similar but using whole food ingredients. And this is what I came up with. Vegan Sour Cream Enchiladas, full of flavor and vegetables!
HOW TO MAKE VEGAN SOUR CREAM ENCHILADAS
- Roast some zucchini, corn, onion and cauliflower
- Make the delicious, lick-the-bowl-clean sour cream sauce
- Mix the filling together in a big bowl, adding black beans, tomatoes, cilantro and chipotle in adobo
- Spread some of the sour cream sauce on the bottom of a large casserole dish
- Fill each corn tortilla with 1/4 cup of the filling and place seam side down in dish
- Pour the rest of the sour cream on top, and heap the rest of the filling in the middle, if desired
- Bake and serve!
ABOUT THE SOUR CREAM SAUCE
This sauce is nothing short of incredible. This is all you need:
-non-dairy yogurt, unsweetened
-(2) 4-oz canned green chiles
-water + salt
What you get is a tangy, slightly spicy, luscious, creamy sour cream sauce.
I HOPE YOU LOVE THESE VEGAN ENCHILADAS. THEY’RE:
Loaded with flavor
Filled with vegetables-zucchini, corn, onion, cauliflower, tomatoes
Creamy and rich
Fairly easy to make
Made with all whole food plant ingredients!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Made with all whole food plant ingredients, these Vegan Sour Cream Enchiladas will knock your socks off! The "sour cream" is made out of soaked, raw cashews, non-dairy yogurt and green chiles and is "lick the blender" delicious.
- 1 medium zucchini, diced
- 1/2 medium onion, chopped
- 1 1/2 cups fresh or frozen corn
- 3-4 cups cauliflower florets
- 1 1/2 cups raw cashews
- 1 cup non-dairy yogurt, unsweetened*
- (2) 4-oz canned green chiles including their juices
- 1/3 cup water
- 1 teaspoon salt, or more to taste
- 2 medium roma tomatoes, chopped
- 1/2 cup cilantro, chopped
- (1) 15-oz can black beans, drained and rinsed
- 2 tablespoons chipotle in adobo, mashed or pureed
- 1/2 teaspoon salt, or to taste
- 12-15 small corn tortillas
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat. Add the zucchini, onion, corn and cauliflower evenly and roast for 20-30 minutes. Remove and set aside.
Turn down the oven to 375 degrees F.
Soak the cashews: In a bowl or measuring cup, cover the raw cashews with boiling water and let soak for 5 minutes.
In a high powered blender, add all sour cream ingredients and blend until very smooth and creamy. Set aside.
Lightly grease the bottom of a large 9 by 13 casserole dish.
In a large bowl, add the roasted vegetables, chopped tomatoes, cilantro, black beans, chipotle in adobo, 1/2 cup of the sour cream sauce and salt to taste. Mix well with a large spoon.
Warm the corn tortillas by wrapping them in damp paper towels and microwaving for 1 minute. Add about 1 cup of the sour cream sauce to the bottom of the casserole dish.
Fill each tortilla with approximately 1/4 cup of the filling and roll up carefully. Place seam side down in the baking dish. Repeat until the dish is full. Top with the rest of the sour cream sauce, and spoon the remaining filling on top, in the middle, if desired.*
Cover with foil and place in the oven for 15 minutes. Uncover, and bake for 10 more minutes.
Serve and enjoy!
- I used Kite Hill brand non-dairy yogurt, but any will work as long as it is unsweetened, NO sugar added or it will make your sour cream taste sweet. Or make your own.
- The chipotles in adobo make the filling very flavorful and quite a bit spicy, so if you are serving this to little kids with picky palates, you may omit this. (You can usually find it near the jarred jalapenos, in the Mexican section at the grocery store)
- I really enjoy these enchiladas with the leftover filling heaped on top, but you could also save the filling to eat separately perhaps with brown rice, or double the sour cream sauce and make two pans of enchiladas.
- Substitute vegan chicken strips for the cauliflower for a different experience.