Mmmmmmmmm
I was craving Mexican food the other night, in the form of enchiladas. And since I am not entirely down with real dairy cheese, I decided to go with the vegan variety. Results: Awesome.
Vegan Enchiladas with Cheemmus Sauce adapted from Oh She Glow‘s recipe, which was adapted from the Fat-Free Vegan Kitchen‘s recipe. It’s a lovely little sharing circle.
First step is to saute some veggies. Ya know, for the filling.
Then you can opt for the easy route of opening a can or jar of store bought enchilada sauce (which there is nothing wrong with doing), or you can make your own. It’s actually easier than I thought, too.
After the veggies are nice and tender, add in some other “filling” items: Beans, sweet potatoes, spinach, etc.
And then create a few giant burritos to bake.
Top with your homemade enchilada sauce…
Bakey, bakey.
Slather on the goods, AKA cheemmus sauce
Devour with your happy taste buds and pearly whites.
Vegan Enchiladas with Cheemmus Sauce
- 1 1/2 cups enchilada sauce
- 1 bell pepper
- 1 zucchini, chopped
- 1 medium onion, chopped
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp cayenne powder
- 1/4 tsp sea salt, to taste
- 1 tsp nutritional yeast
- 1 tsp lime juice (optional)
- 1 cup cooked black beans, or 1 can
- 2 handfuls baby spinach
- 1 small sweet potato, cooked
- 2 (giant) sprouted whole grain tortillas
- Cheemmus sauce for the topping (recipe below)
Preheat oven to 350 degrees. Heat onion in a large pot (with a drizzle of olive oil and 1/4 cup water) until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, potato, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, cumin, and cayenne, and optional lime juice. Stir well to combine.
Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Take the 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered for about 18-20 minutes. While it is cooking prepare the Cheemmus sauce and then drizzle it over the enchiladas before serving.
Cheemmus Sauce (“cheese”+hummus)
- 1 cup hummus (any flavor, store bought or homemade)
- 2-3 tsp nutritional yeast
- 1/4 cup almond milk (to desired texture/thinness)
- dash of Tamari
Mix all ingredients together in a bowl. Taste and adjust.
What are you craving right now? I’m not going to lie, I saw these and decided they are my next baking (and devouring) victim…
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I totally made these too!! Just without the cheese sauce since I didnt have the ingredients. I made my own enchilada sauce and covered them with that. Both my friend and I thought they were incredible!! I should totally make them again, but Im not so sure my hubby would like them. He likes his enchiladas with MEAT!! lol
Kat´s last blog ..Back to that healthy stuff
Made tofu/veg enchiladas last week… these look SO much better! ha ha! Have a mexican food addiction that cannot be stopped and I think these are up next.
Anne´s last blog ..Strong is the New Skinny
whoa. i think i shall be making these soon. how easy…..just gotta get me some corn/gluten free tortillas
Heather (Perspective Is Everything)´s last blog ..Music Monday!
Cheemus!!!! Dude, I’m so dying of hyperventilation from not being able to breath I am laughing so hard. Everytime (for real) that I make hummus, I think to myself…this would be great with nutritional yeast. And then I forget. I would never have been clever enough to come up with cheemus though.
You bake my pumpkin donuts, I’m making your cheemus (right after I finish the spinach hummus I just made today. Probably only a couple days, the way I go through that stuff.)
Katie´s last blog ..D’oh nuts
Cheemus – that’s a lol one! So glad that you found a way to have your cheese without cheesing it up.
Mexican food can be so refreshing sometimes: that tang, spice, zip and all those veggies.
To be honest, I’m in a major food rut right now: nothing sounds good to me. Lucky that I love cooking/prepping food as an artistic/abstract endeavor, otherwise things would be pretty tedious around here.
love
Ela
Ela´s last blog ..Happy Birthday to Phil
You had me at “enchilada sauce.” I’ve been known to ask for an extra cup of it at Mexican restaurants and either eat it with a spoon or (get ready for it) drink it. Yes, I admit to it! No shame!
Amber Shea @Almost Vegan´s last blog ..105degrees- L2-W1-D1- kombucha- citrus-fennel salad
Cheemmus Sauce is probably one of the most genius things I ever saw in my life. I must make this!!!
I am craving beet juice and hot cocoa..weird.
Laury @thefitnessdish´s last blog ..Random Wednesday
AHHH!!!! THIS LOOKS SO GOOD! How do vegan enchiladas look so good???!!
Lauren @ WWoB´s last blog ..Salted Chocolate Peanut Butter Oats
I love the cheemus name! So cute. I have been meaning to try that sauce. I saw it online a little while ago. Glad it has your seal of approval!
I commented on your post yesterday about the truffles, so glad you enjoyed them and all that food looked great! I think my comment may have gone into spam though – some problems with our account yesterday.
Alisa Cooks´s last blog ..Me A Speaker at the Fitness & Health Bloggers Conference
Oh my word these look amazing. I remember seeing Angela make them…now I really need to make these!! Your chemmus sauce sounds heavenly!
~Michelle
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