Vegan Pasilla Enchiladas with Avocado and TVP

Ready in under an hour, these vegan enchiladas combine pasilla chile sauce and dairy-free crema with protein-filled TVP, liquid aminos, and nutritional yeast.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 224 Calories

Ingredients

• cooking spray
• 1 tablespoon nutritional yeast
• 2 cups texturized vegetable protein (TVP)
• 2 tablespoons nutritional yeast
• 1 avocado
• 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), divided
• 2 tablespoons liquid aminos
• 1 tablespoon browning and seasoning sauce
• 1 cup shredded mozzarella-style vegan cheese
• 1 (12 ounce) package blue corn tortillas, warmed
• 1.5 tablespoons garlic powder
• 1.25 cups water
• 1.5 tablespoons onion powder
• 0.5 cup unsweetened coconut creamer

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.

Step 2

Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.

Step 3

Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.

Step 4

Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.

Step 5

Bake in the preheated oven until enchiladas are heated through, about 30 minutes.