These Creamy Vegan Fajita Enchiladas are loaded with vegan cream cheese, bell peppers & onions, then topped with avocado, cilantro and green sauce.
Preheat oven to 350 degrees.
Heat olive oil in a pan over medium-high heat. Add bell peppers, red onion and taco seasoning to the pan and cook until veggies have softened slightly and have a nice char, stirring regularly.
Lower heat to medium, add garlic to the pan and cook for an additional 30 seconds.
Turn heat off and add the green chiles, 1/4 cup of enchilada sauce and the vegan cream cheese to the pan. Stir until combined. Remove from the heat.
Heat the tortillas over an open flame on the stove or in a pan over the stove.
To assemble, spread 1/2 cup of enchilada sauce on the bottom of a baking dish. Add about 1/4 cup of the enchilada filling in the center of each tortilla. Wrap them up and place them seam-side down in the baking dish. Drizzle the remaining enchilada sauce over the top and place in the oven (uncovered) for 20-30 minutes - or until warmed through and the edges are crispy.
While the enchiladas are cooking prepare the Jalapeño Cilantro Sauce*, avocado and cilantro.
Remove the enchiladas from the oven. Drizzle with Jalapeño Cilantro Sauce and top with avocado and cilantro. Serve and enjoy.**
*You can get the recipe here.
**If you are making this ahead of time do not add the toppings until you are ready to serve.