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These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner!
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.
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.
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.
Need more recipe inspo? Check these out:
Roasted Poblano Vegan Enchiladas
- 1 poblano pepper
- 1 jalapeño
- 2 tbsp olive oil separated
- 1/2 red onion roughly chopped
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove garlic
- 1/2 tsp smoked paprika
- 2 limes juiced, seperated
- 8 oz vegan cream cheese
- 8 oz plain vegan yogurt separated
- 1/4 cup cilantro plus more for topping
- 1.5 cups frozen corn thawed
- 1 15-ounce can pinto beans drained and rinsed
- 1 15-ounce can green enchilada sauce
- 8 corn tortillas
- 2 avocados
- hot sauce for serving
- 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.
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