Creamy Vegan Fajita Enchiladas
These Creamy Vegan Fajita Enchiladas are loaded with vegan cream cheese, bell peppers & onions, then topped with avocado, cilantro and green sauce.
Ingredients
- 1 tbsp olive oil
- 1 green bell pepper deseeded and diced
- 1 red bell pepper deseeded and diced
- 1 red onion chopped
- 1 tbsp taco seasoning
- 2 cloves garlic chopped
- 1 4-ounce can green chiles
- 1.5 cups green enchilada sauce separated
- 8 ounces vegan cream cheese
- 8 tortillas flour or corn
- Jalapeño Cilantro Sauce*
- 1 avocado chopped
- cilantro to taste
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil in a pan over medium-high heat. Add bell peppers, red onion and taco seasoning to the pan and cook until veggies have softened slightly and have a nice char, stirring regularly.
- Lower heat to medium, add garlic to the pan and cook for an additional 30 seconds.
- Turn heat off and add the green chiles, 1/4 cup of enchilada sauce and the vegan cream cheese to the pan. Stir until combined. Remove from the heat.
- Heat the tortillas over an open flame on the stove or in a pan over the stove.
- To assemble, spread 1/2 cup of enchilada sauce on the bottom of a baking dish. Add about 1/4 cup of the enchilada filling in the center of each tortilla. Wrap them up and place them seam-side down in the baking dish. Drizzle the remaining enchilada sauce over the top and place in the oven (uncovered) for 20-30 minutes - or until warmed through and the edges are crispy.
- While the enchiladas are cooking prepare the Jalapeño Cilantro Sauce*, avocado and cilantro.
- Remove the enchiladas from the oven. Drizzle with Jalapeño Cilantro Sauce and top with avocado and cilantro. Serve and enjoy.**
Video
Notes
*You can get the recipe here.
**If you are making this ahead of time do not add the toppings until you are ready to serve.
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