Main Dish

Vegan Fajita Enchiladas with “Cheeze” Sauce

  • Ready Time: 45min
    2 Reviews
  • Prep Time: 30min
    Cook Time: 15min
  • Potato Type: Yellow
  • Serves: 6
    Prep Method: BakedPan Fried
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Description

Recipe by: Valentina Celant

These enchiladas covered in cheesy, rich sauce have a little secret… they’re actually completely vegan, and there’s no cheese at all! The creamy sauce is made from a blend of potatoes, carrots, and spices to create a topping so delicious, you won’t even miss the dairy.

Ingredients

Cheeze Sauce

  • 2 cups peeled and chopped Yukon gold potatoes (about 2-3 medium potatoes)
  • 1 medium carrot, chopped
  • 4 Tablespoon olive oil
  • ½ cup unsweetened cashew milk (or other nondairy milk)
  • 3 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon smoked paprika
  • 3 Tablespoon Dijon mustard
  • 1 teaspoon soy sauce

Enchiladas

  • 12 small tortillas (I like corn, but flour works too!)
  • 1 onion, sliced
  • 3 bell peppers, sliced
  • 2 heads Portobello mushrooms, sliced
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1/2 – 1 teaspoon salt (to taste)
  • 1-2 teaspoon olive oil

Preparation
Prep Time: 30min | Cook Time: 15min

Cheeze Sauce

  1. First, make the sauce. In a medium pot, place the chopped potatoes and carrot, and cover with water.
  2. Bring water to a boil, and simmer vegetables for about 20 minutes, until very tender when poked with a fork. Drain the vegetables.
  3. In a blender, combine the drained vegetables and the rest of the sauce ingredients. Pulse until a smooth, creamy sauce forms. Set aside for now.

Vegan Fajita Enchiladas

  1. Preheat oven to 325 °F.
  2. Heat a small saute pan over medium-high heat, and toast the tortillas, one at a time, until lightly charred and soft. Wrap in a paper towel and set aside for now.
  3. In a large nonstick saute pan, heat the olive oil over medium-high heat.
  4. Add in all the vegetables, season with the spices, and cook, stirring occasionally, until veggies are tender and slightly charred.
  5. Grab a 9×13 baking pan, spray lightly with baking spray, and spoon a thin layer of the prepared cheeze sauce on the bottom.
  6. Divide the vegetable filling evenly among the 12 tortillas, roll up, and place the enchiladas in the pan. Top with more cheeze sauce (you will have some left over!).
  7. Bake in preheated oven for 10-15 minutes, until sauce is hot and bubbly. Serve immediately!

2 Reviews

Pattie Atkinson 2 years ago

I love this recipe . It is delicious. Can't believe how "cheesy " the sauce tastes. Very hearty and filling. I...Read Full Review

Pattie Atkinson 2 years ago

I love this recipe . It is delicious. Can't believe how "cheesy " the sauce tastes. Very hearty and filling. I will definitely make this for company.

shirley 2 years ago

These are out of sight good! I substituted homemade gluten-free flour tortillas and I also substituted cashew milk for the milk....Read Full Review

shirley 2 years ago

These are out of sight good! I substituted homemade gluten-free flour tortillas and I also substituted cashew milk for the milk. A definite keeper

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