Enchiladas with peanut and pepita cream sauce [whole-food, plant-based, oil-free, gluten-free]

What are enchiladas?

Plant-based enchiladas with peanut and pepita cream sauce.

Enchiladas is a Spanish word for corn tortillas, wrapped around a filling and covered with a savory sauce. But I like to fill my enchiladas a little bit too much, that is why I only fold them and I don’t wrap them full circle. I don’t mind that when I don’t eat tortillas with my hands, and it is a good way to eat fewer tortillas and more of that filling goodness.

What kind of a tortilla did I use for my plant-based enchiladas?

Any kind of tortilla works for this recipe.

Originally, enchiladas come with a corn tortilla. 100% corn tortillas are also gluten-free, for those of you with gluten sensitivities. But I find it that this recipe works great with any type of tortilla. Of course, try to get whole-grain tortillas, that are as close to being whole-food as possible. As always, the best thing you can do is to make them at home. I will write about that soon, so subscribe if you don’t want to miss out.

What kind of filling did I use for my plant-based enchiladas?

Colorful vegetables in this plant-based enchilada filling.

Enchiladas are a great way to hide almost any kind of vegetable. I always use beans (as a great source of protein and nutrition on a plant-based diet), sweet corn, bell peppers, tomatoes, and onions. This time I decided to bring things up a notch by adding zucchini and artichokes. I loved it, but you can use almost any vegetable you like. Anyway, the thing I love most about this enchiladas is the sauce.

What kind of sauce did I make for my plant-based enchiladas?

Peanut and pepita cream sauce. Yum.

The title of this recipe probably gave you a pretty good idea of what the sauce is all about. It is about peanuts and pepitas. I used roasted peanuts and pepitas, added a splash of apple cider vinegar, some garlic powder, salt, water, blended it all together and voila! An amazing sauce was born. It is kind of sweet, a bit sour from the vinegar, salty, nutty and very creamy. It is a very rich sauce and it takes our tortilla and filling to a whole new level.

What to serve with your plant-based enchiladas?

“Yellow” brown rice.

You can just eat the enchiladas by themselves, but I like to spice things up a bit by adding some brown rice and some fresh lettuce to my plate. It gives the plate more color and more texture. Especially I like my “yellow” brown rice. I make yellow rice by adding just a pinch of turmeric to my rice while it is cooking. And then I can just pour my peanut and pepita sauce over everything, haha!

Tip: Add turmeric to your rice to make it look more attractive. Works great with kids too!

Enchiladas with peanut and pepita cream sauce

This is a recipe for plant-based enchiladas with peanut and pepita cream sauce. This recipe is whole-food, plant-based, vegan, oil-free, and gluten-free if needed.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: enchiladas, peanut, pepita, plant-based, sauce
Servings: 2
Calories: 540kcal

Ingredients

For the filling

  • 1 cup cooked pinto beans or any beans you like
  • 1/3 cup sweet corn drained and rinsed
  • 4 artichoke hearts drained and rinsed
  • 1 medium tomato or a handful of cherry tomatoes
  • 1 bell pepper yellow, red or green
  • 1 small zucchini
  • 1 small onion
  • 2 tbsp tomato paste
  • 1/4 tsp dried savory
  • 1 chili (*optional)
  • salt to taste

For the sauce

  • 1/2 cup roasted peanuts
  • 1/2 cup water boiling
  • 2 tbsp roasted pepitas
  • 2 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • salt to taste

For serving

  • 2 tortillas large
  • 2 cup cooked rice of choice
  • 2 cup lettuce

Instructions

For the filling

  • Clean and cube the onions, zucchini, bell pepper, and tomatoes.
  • Saute the onions.
  • Add the zucchini and dried savory. Saute for a couple of minutes.
  • Add the bell pepper and saute for a minute more.
  • Add artichokes, tomatoes, beans, sweet corn and tomato paste. Mix well and cook for another minute or so, until everything heats through. Add salt to taste.
  • Prepare the tortillas according to instructions on the package and fill them with the prepared filling.

For the sauce

  • Put peanuts, pepitas, apple cider vinegar, garlic powder, and salt along with boiling water into a blender. Blend until smooth. (*)

For serving

  • Pour the sauce over filled tortillas. Serve them with cooked rice and lettuce.

Notes

  • Hot water makes it easier to reach a smoot consistency, even if your blender is not that powerful.

Nutrition facts



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