Roasted Poblano Vegan Enchiladas
These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner!
Ingredients
- 1 poblano pepper
- 1 jalapeño
- 2 tbsp olive oil separated
- 1/2 red onion roughly chopped
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove garlic
- 1/2 tsp smoked paprika
- 2 limes juiced, seperated
- 8 oz vegan cream cheese
- 8 oz plain vegan yogurt separated
- 1/4 cup cilantro plus more for topping
- 1.5 cups frozen corn thawed
- 1 15-ounce can pinto beans drained and rinsed
- 1 15-ounce can green enchilada sauce
- 8 corn tortillas
- 2 avocados
- hot sauce for serving
Instructions
- Place the poblano and jalapeño on a baking sheet. Turn the oven to broil and cook on the top rack for 10 minutes – flipping halfway. You want both sides to char. Remove from the oven and cover with a clean kitchen towel for 5 minutes (to steam). Remove the towel and allow the peppers to cool for 5 minutes. Remove the skins and the stems then roughly chop them.*
- While the peppers are cooking, heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, cumin, oregano, salt & pepper. Cook for 5 minutes or until the onions start to soften. Set aside to cool.
- Preheat the oven to 350 degrees.
- To a food processor add the poblano, jalapeño, onions, garlic, smoked paprika, juice from 1 lime and remaining olive oil. Blend until everything is combined.
- To a bowl add the poblano mixture, cream cheese, 4 ounces of yogurt, cilantro, corn and pinto beans. Mix until combined. Taste and adjust the seasoning as needed.
- Wrap the tortillas in a damp paper towel and place in the microwave for 30-60 seconds, or until warmed through. Add 1/2 cup of enchilada sauce to the bottom of a baking dish and spread out with a spoon. Spoon equal amounts of the filling into each tortilla. Wrap up the tortillas and place them seam-side down in the baking dish. Top with the remaining enchilada sauce and place in the oven, uncovered, for 20-30 minutes, or until hot and bubbly.
- While the enchiladas are cooking, combine the remaining yogurt and lime juice in a bowl. Stir to combine and set aside.
- Remove the enchiladas from the oven and top with the yogurt sauce, hot sauce, avocado slices and cilantro.
Video
Notes
*If you are sensitive to heat you can also remove the seeds and stems.
Calories: 406kcal, Carbohydrates: 50g, Protein: 12g, Fat: 21g, Saturated Fat: 5g, Sodium: 738mg, Potassium: 685mg, Fiber: 15g, Sugar: 8g, Iron: 3mg
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