× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Vegan Fajita Enchiladas with “Cheeze” Sauce

Share this

Print Recipe
Potato Type: Yellow
Prep Method: BakedPan Fried

Dish

Main Dish

Prep Time

30 Mins

Cook Time

15 Mins

Serving

Serves 6

Ingredients

+

Cheeze Sauce

  • 2 cups peeled and chopped Yukon gold potatoes (about 2-3 medium potatoes)
  • 1 medium carrot, chopped
  • 4 Tablespoon olive oil
  • ½ cup unsweetened cashew milk (or other nondairy milk)
  • 3 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon smoked paprika
  • 3 Tablespoon Dijon mustard
  • 1 teaspoon soy sauce
+

Enchiladas

  • 12 small tortillas (I like corn, but flour works too!)
  • 1 onion, sliced
  • 3 bell peppers, sliced
  • 2 heads Portobello mushrooms, sliced
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1/2 – 1 teaspoon salt (to taste)
  • 1-2 teaspoon olive oil

Preparation

Cheeze Sauce

  1. First, make the sauce. In a medium pot, place the chopped potatoes and carrot, and cover with water.
  2. Bring water to a boil, and simmer vegetables for about 20 minutes, until very tender when poked with a fork. Drain the vegetables.
  3. In a blender, combine the drained vegetables and the rest of the sauce ingredients. Pulse until a smooth, creamy sauce forms. Set aside for now.

Vegan Fajita Enchiladas

  1. Preheat oven to 325 °F.
  2. Heat a small saute pan over medium-high heat, and toast the tortillas, one at a time, until lightly charred and soft. Wrap in a paper towel and set aside for now.
  3. In a large nonstick saute pan, heat the olive oil over medium-high heat.
  4. Add in all the vegetables, season with the spices, and cook, stirring occasionally, until veggies are tender and slightly charred.
  5. Grab a 9×13 baking pan, spray lightly with baking spray, and spoon a thin layer of the prepared cheeze sauce on the bottom.
  6. Divide the vegetable filling evenly among the 12 tortillas, roll up, and place the enchiladas in the pan. Top with more cheeze sauce (you will have some left over!).
  7. Bake in preheated oven for 10-15 minutes, until sauce is hot and bubbly. Serve immediately!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Valentina Celant

Visit Website

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up