Enchiladas are the perfect weeknight dinner food, made with soft tortillas stuffed, rolled and drenched in red enchilada sauce. This easy recipe for vegan enchiladas features homemade vegan cauliflower taco meat and a quick enachilada sauce, all mixed in a food processor. No sautéing or blending needed.
- Tomato Paste - Ground Cumin - Ground Coriander - Raw Walnuts - Cauliflower - Tomato - Lime
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Mix all the ingredients under enchilada sauce in a bowl, until well combined.
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Add nuts or seeds, onion, and jalapeno to the processor and process to chop up the onion and make a coarse mixture. Add cauliflower and the rest of the ingredients and process again until the mixture is a coarse meal. Scrape the sides and process another 5-10 seconds to make the mixture into a homogenous coarse mixture. Transfer the mixture to a parchment-lined baking sheet and bake at 400 degrees Fahrenheit (205 c) for 15 minutes.
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Add the black beans and chilis and mix in. Add the enchilada sauce and mix in. This is your filling. Set aside.
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Add some of the enchilada sauce to a 9x11 or similar size baking dish, fill up the tortillas with the filling, drizzle the rest of the sauce over the tortillas, and bake at 400 degrees Fahrenheit (205 c) for 15 minutes. Remove the dish from the oven and top with cilantro, onion, tomato, lime juice, or salsa or chopped avocado.
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