Dairy Free Vegetarian Enchiladas

Vegetarian Enchiladas



two 4 oz cans of mushrooms, drained

1 cup thawed frozen cauliflower

1/2 cup thawed frozen mixed red and yellow peppers

1/2 cup green onions

10 oz thawed frozen chopped spinach

2 tsp ground cumin

2 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

“Cheese” for Filling:

8 oz tofu cream cheese

1/2 cup unsalted vegetable stock

1 tbsp lemon juice

2 tsp cumin

2 tsp minced garlic


1 1/2 cup unsalted vegetable stock

12 oz tofu sour cream

1/4 cup sorghum flour

1 tbsp lemon juice

2 tsp ground cumin

1 tsp ground onion powder

1/4 tsp white pepper

12 to 16 corn tortillas

Cooking Instructions:

  1. In a food processor combine and process the mushrooms, cauliflower, peppers and green onions. Add to the chopped spinach and mix well.
  2. Add the cumin, oregano, salt, black pepper, and red pepper. Set aside.
  3. In a pan put the tofu cream cheese, vegetable stock, lemon juice, cumin and garlic, and slowly melt the cream cheese over low heat, stirring continually until the mixture is smooth.
  4. Add the vegetables to the cream cheese sauce and combine well. Set aside.
  5. In another pan combine the vegetable broth, tofu scour cream, sorghum flour, lemon juice, cumin, onion powder and white pepper. Over low heat, stirring continually with a whisk, let the mixture slowly heat and thicken.
  6. Grease a 9 x 13 pan and cover the bottom of the pan with about 1/3 of the sour cream sauce.
  7. Wet a paper towel and wrap the corn tortillas in the wet paper towel. Heat the tortillas in the microwave 20 seconds at a time until the tortillas are warm, soft to the touch and pliable enough to bend. (Mine took 40 seconds total).
  8. Divide the vegetable mixture among the tortillas evenly. (I had enough filling for 16 tortillas but I opted to fill twelve and then use the leftover filling to cover the top of the twelve tortillas to increase the “taste coverage” of the filling, but you can simply fill all 16 tortillas if you’d like.)
  9. Cover the tortillas with the remaining sour cream sauce.
  10. Bake in a preheated 350 degree oven for 30 minutes.