
By Food52
Zucchini Verde Vegan Enchiladas
I love enchiladas. I’m tempted to order them at restaurants, but they’re often a big cheese bomb on a plate, so I prefer to make them at home. These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos. There’s tofu in the filling, but it’s undetectable once baked in. Instead of cheese on top, a lime cashew cream gets drizzled on along with the other fresh fixings. Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio
Updated at: Mon, 08 Sep 2025 13:17:35 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
29
High
Nutrition per serving
Calories567.6 kcal (28%)
Total Fat24.7 g (35%)
Carbs69.2 g (27%)
Sugars9.1 g (10%)
Protein20.7 g (41%)
Sodium1232.2 mg (62%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 cupraw cashews

1 cupwater

1garlic clove

2 tablespoonfresh lime juice

0.25 teaspoon heapingsea salt

1 tablespoonextra-virgin olive oil
plus more for brushing

1yellow onion
small, halved and thinly sliced

1poblano pepper
stemmed and seeded, sliced into thin strips

½ teaspoonsea salt
plus more to taste

1zucchini
small, halved lengthwise, then cut into thin half-moons

½ teaspoonground coriander

½ teaspoonground cumin

2garlic cloves
minced

½ teaspoonfreshly ground black pepper

1 cupblack beans
cooked, drained and rinsed

6 ouncefirm tofu
patted dry and crumbled

1 ½ cuptomatillo salsa

8corn tortillas
warmed

¼ cupred onion
diced, for topping

2radishes
sliced paper-thin, for topping

0.5avocado
diced, for topping

½ cupfresh cilantro
chopped, for topping

0.5jalapeño pepper
or serrano, thinly sliced, optional, for topping

8 slicesLime
for serving
Instructions
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