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1.3K Views 3 years ago

Chimichurri Enchiladas
[Vegan]

BF By: Best Friends

Author Bio

Welcome to the kindness kitchen! Here at Best Friends, kindness to animals extends to the kitchen.... Read More

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Chimichurri Enchiladas [Vegan]

4-6

Chimichurri pairs well with enchiladas in this recipe!

Ingredients You Need for Chimichurri Enchiladas [Vegan]

For the Enchiladas:

2 tablespoons oil, divided
1 medium sweet potato, peeled (optional) and diced (about 3 cups)
1 cup diced yellow onion
1 medium zucchini, diced
15-ounce canned black beans, drained (or 1 1/2 cups precooked beans)
20-ounce canned green enchilada sauce
8 to 12 8-inch flour tortillas
1 cup of shredded nondairy cheese

For the Chimichurri:

1 cup cilantro
1 cup parsley
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, optional

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How to Prepare Chimichurri Enchiladas [Vegan]

Preheat the oven to 400°F. In a large bowl, toss the sweet potatoes with a tablespoon of oil and spread evenly onto a parchment-lined baking sheet. Sprinkle with a pinch of salt, then roast in the oven for 15 minutes or until tender but not mushy.
Meanwhile, heat a large skillet over medium heat. Add the remaining tablespoon of oil and the onions and sauté until translucent, about 3-5 minutes. Add the zucchini and sauté an additional 2-3 minutes, before stirring in the black beans. Cook for another 4-5 minutes, just to heat the beans.
Remove the sweet potatoes from the oven and transfer them back into the large bowl. Turn the oven down to 375 degrees F and add the black bean veggie mixture to the sweet potatoes. Gently toss together. Set aside.
To make the chimichurri, add all the ingredients to a blender and blend until smooth. Alternatively, you can finely mince the cilantro, parsley and garlic, and whisk them together with the other ingredients in a bowl or jar. The texture will be chunkier but it still works.
Pour half of the chimichurri sauce into the black bean veggie mixture and fold it in. Set aside the rest of the sauce until you are ready to serve.
Pour half a cup of enchilada sauce into a 9-by-13-inch oiled baking dish, spreading it around the bottom. Then pour the rest of the enchilada sauce into the now empty skillet that you cooked your veggies in.
One at a time, take a tortilla, dip it in the enchilada sauce, flip it over and dip again. Add about a half cup of the veggie mixture to each tortilla. Roll them up and place them seam side down in the baking dish. Repeat until you’ve run out of veggie mixture or room in your dish (after about 8-12 tortillas, depending on how full you stuff them).
Pour remaining enchilada sauce from the pan over the top of the enchiladas, and then drizzle the top with cashew “cheez” sauce (page 87) or vegan cheese shreds.
Bake uncovered at 375 degrees F for 20 minutes or until the cashew “cheez” is golden and slightly firm. If using nondairy cheese shreds, you may want to cover the enchiladas with foil to protect the cheese from drying out. Remove the enchiladas from the oven, serve onto plates and drizzle with additional chimichurri.

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