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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.
Course Main Course
Cuisine Mexican
Keyword enchiladas, peanut, pepita, plant-based, sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 540kcal
Author Zana Hrastovsek

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