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These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner!

These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegancasserole

It is no secret that I love a big ol’ plate of enchiladas. So far we have made Fajita Enchiladas, Breakfast Enchiladas, Potato Enchiladas & Green Chili Enchiladas. And these Roasted Poblano Enchiladas are joining the team. They are creamy & hearty on the inside and loaded with all kinds of toppings. A must make on a cold night!

How to make the filling for these Roasted Poblano Vegan Enchiladas

The filling might look super familiar – it is an adaptation of my Roasted Poblano Corn Dip recipe. That recipe was so good as a dip, I felt like it needed to be made into a dinner casserole. To make it more “dinner” appropriate, I added some pinto beans to the filling. More protein, more fiber, more filling.

Once you have your peppers roasted, add them to a food processor with garlic, lime juice, cooked onions, smoked paprika and a little olive oil. Blend everything together – doesn’t need to be perfectly smooth – then transfer it all to a bowl. Add everything else to the bowl and give it a good mix.

These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegancasserole

How to assemble Roasted Poblano Vegan Enchiladas

Once the filling is done, heat up some corn tortillas and get to wrapping. Add a base layer of green enchilada sauce to the bottom of a baking dish then place the finished enchiladas on top. Pour over the rest of the enchilada sauce and pop them in the oven.

While the enchiladas are cooking make a quick lime-yogurt sauce that will act as the “sour cream”. You could also buy a pre-made vegan sour cream, but this combo does the trick for me.

These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegancasserole

How to serve Roasted Poblano Vegan Enchiladas

Once the enchiladas are hot and bubbly, take them out of the oven and get ready to add the toppings. I drizzled over the lime-yogurt sauce, my favorite hot sauce, avocado slices and plenty of fresh cilantro.

This combo of toppings compliments the filling so well, and has a great balance of hot, tangy and creamy.

These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegancasserole

Need more recipe inspo? Check these out:

These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegancasserole

Roasted Poblano Vegan Enchiladas

Servings: 8 enchiladas
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner!
5 from 10 ratings

Ingredients

Instructions
 

  • Place the poblano and jalapeño on a baking sheet. Turn the oven to broil and cook on the top rack for 10 minutes – flipping halfway. You want both sides to char. Remove from the oven and cover with a clean kitchen towel for 5 minutes (to steam). Remove the towel and allow the peppers to cool for 5 minutes. Remove the skins and the stems then roughly chop them.*
  • While the peppers are cooking, heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, cumin, oregano, salt & pepper. Cook for 5 minutes or until the onions start to soften. Set aside to cool.
  • Preheat the oven to 350 degrees.
  • To a food processor add the poblano, jalapeño, onions, garlic, smoked paprika, juice from 1 lime and remaining olive oil. Blend until everything is combined.
  • To a bowl add the poblano mixture, cream cheese, 4 ounces of yogurt, cilantro, corn and pinto beans. Mix until combined. Taste and adjust the seasoning as needed.
  • Wrap the tortillas in a damp paper towel and place in the microwave for 30-60 seconds, or until warmed through. Add 1/2 cup of enchilada sauce to the bottom of a baking dish and spread out with a spoon. Spoon equal amounts of the filling into each tortilla. Wrap up the tortillas and place them seam-side down in the baking dish. Top with the remaining enchilada sauce and place in the oven, uncovered, for 20-30 minutes, or until hot and bubbly.
  • While the enchiladas are cooking, combine the remaining yogurt and lime juice in a bowl. Stir to combine and set aside.
  • Remove the enchiladas from the oven and top with the yogurt sauce, hot sauce, avocado slices and cilantro.

Video

Notes

*If you are sensitive to heat you can also remove the seeds and stems.
Calories: 406kcal, Carbohydrates: 50g, Protein: 12g, Fat: 21g
Cuisine: Mexican
Course: Main Course
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These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegancasserole