Green Veggie Enchiladas with Lime Crema

Green Veggie Enchiladas are a staple in our house, and they should be in yours too. For one, they make a large amount so they’re great for serving friends or for having leftovers. Second, they are full of veggies but don’t feel like you’re eating a salad. Third, they are vegan, gluten free, and they are just delicious so you really don’t need more reasons. 🙂

Traditional enchiladas are filled with meat and cheese so I would say the health factor is pretty low. Additionally they make you feel heavy afterwards. Instead these vegan, gluten free green enchiladas are filled with delicious veggies and sans cheese- and once you slather them in the lime crema, you won’t even notice the difference.

I use veggies like sweet potatoes, mushrooms, and spinach. However, you can use whatever combination you want! You can choose to showcase your favorite veggies instead, or this would be a great clean-out-the-fridge meal to use whatever leftover odds and ends you might have on hand. All I can recommend is to use ALL THE COLORS. These just look so colorful in the pan, and the more colors you eat the more nutrients you’re eating.

We’re using store-bought enchilada sauce to make this even simpler (but feel free to whip up your favorite homemade sauce if you’re feeling fancy). Instead, we’re going to spend our efforts making a cashew-lime crema that we’re use on top to make these even creamier and delicious.

Lastly, I like to top these with some shredded lettuce, chopped tomato and lettuce to add a fresh element but feel free to omit that step! Also, if you’re planning on eating these for leftovers, hold the lettuce on the extra because it just tends to get soggy when reheated.

Green Veggie Enchiladas Ingredient Notes

Here are a few notes about the ingredients you will use to make these Green Veggie Enchiladas.

Veggies- I’ve used a combination of sweet potato, mushrooms, spinach, corn and I find they work really well. But if you don’t have some of these on hand or happen to not like these or just want to use up what you have on hand, any combination would work here.

Tortillas- I prefer corn for enchiladas, I just like the texture better. However if flour is your jam, go for it! Additionally, you could use a grain free version such as Siete.

Enchilada Sauce- I am using store-bought sauce here to keep things simple, but feel free to whip up your favorite homemade version!

Recipe Variations for Green Veggie Enchiladas

Make it Cheesy: you could add some vegan cheese as you’re rolling these up to make them cheesier.

Add protein: I don’t add beans to this and I often will serve rice and beans on the side. If you want to add a protein to make these a little heartier, I think black beans would work great here.

Make it Spicy: This recipe is pretty mild, but feel free to add in some spicy additions! Add in jalapeños, spicy chorizo, or use hot enchilada sauce.

Other Veggies: Other good options would be zucchini, red or green bell peppers, yellow squash, broccoli and red onion.

Make it creamy: Add some avocado or leftover nacho cheese sauce to the filling as you’re rolling these up.

FAQ

What to serve with veggie enchiladas? I find these enchiladas filling and delicious as is, especially with the fresh lettuce, tomato and onion on top. However, to round out the meal, especially if you’re serving this to friends or family, rice and beans is a perfect way to round out the meal. You could also serve with a fresh salad to keep things light and balance the cooked enchiladas. If you serve with a salad, you might want to skip the lettuce on top of the enchiladas altogether.

Can these be made ahead of time? Enchiladas are THE BEST to make ahead. Do all the prep in the morning (or the day before), roll the enchiladas, pour the sauce and cover and keep in the fridge until you’re ready. When ready, pull them out of the fridge, cook like normal and then add the lime crema and the toppings.

Can enchiladas be frozen? Yes! While I personally haven’t tried, enchiladas are a great freezer item. As with the make-ahead, prep up until the sauce and wrap in plastic wrap of something freezer-friendly and freeze. When ready to use, thaw in the fridge (likely overnight) and bake as normal, then add lime crema and toppings.

Recipe

Green Veggie Enchiladas with Cashew Lime Crema

These Green Veggie Enchiladas are easy to make, full of veggies, and slathered in lime crema. Perfect for sharing with friends or eating extras for leftovers. They will fill you up but you’ll still feel good afterwards. They will surely make you forget you ever had enchiladas full of meat and cheese!

Course Main Course

Cuisine Mexican

Prep Time 30

Cook Time 20

Total Time 50

Servings 6

Ingredients

For the enchiladas:

1 medium sweet potato
2 tbsp olive oil, divided
1 yellow onion
3 cloves garlic
2 cups mushrooms, sliced
1 cup frozen corn
3 cups fresh spinach (about 3 handfuls)
¼ cup chopped fresh cilantro
1 tsp dried oregano
½ tsp cumin
½ tsp salt
¼ tsp paprika
12 corn tortillas
15 oz can of green enchilada sauce

For the cashew lime crema:

¾ cup raw cashews, soaked
½-¾ cup filtered water (start with ½ cup then add more for desired consistency)
¼ tsp salt
1 tsp lime juice

Toppings (optional):

shredded lettuce
chopped tomato
sliced red onion

Instructions

Preheat oven to 400°F.
Peel and chop sweet potato into ½" pieces. Spread onto a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper and toss with your hands to make sure each piece is coated.
Roast sweet potatoes for 20-25 minutes, stirring and tossing potatoes every 10 minutes to ensure even cooking. Potatoes are done when they can be easily poked with a knife or a fork.
Meanwhile, prep the rest of the veggies. Chop onion, mince garlic, slice mushrooms, and chop cilantro.
Heat a large skillet. Once heated add 1 tbsp olive oil and the chopped yellow onion. Once onion starts to soften, add garlic, mushrooms and oregano, cumin, salt and paprika. Once mushrooms have cooked down, add spinach, corn, and cilantro. Cook just until spinach is wilted and remove pan from heat.
Once the potatoes are done, add them to the skillet with the other veggies and stir to incorporate.
Heat tortillas by either wrapping in a damp paper towel and microwaving in 30 second increments, or heat on a dry skillet on the stovetop, or by lighly frying in oil in a pan on stovetop.
Once tortillas are heated, time to assemble. To each tortilla, add a few spoonfuls (¼-½ cup) of the filling and roll tortilla. Place seam-side down into a 9-13" baking dish.
Once all enchiladas are rolled, pour sauce over the top of all tortillas.
Bake enchiladas at 400°F for 15-20 minutes.
While enchiladas are baking, prepare cashew lime crema. Add all ingredients to a high speed blender and blend until smooth. Start with ½ cup water for thicker consistency, use more water for thinner consistecy. Taste to adjust for seasoning.
Once enchiladas are done baking, remove from oven and let cool slightly. Top with cashew lime crema, lettuce, tomato, and onion (optional) and serve!