Green Vegan Enchiladas- made with a creamy yogurt salsa verde sauce, these dairy-free enchiladas are packed with flavor. Each enchilada has 10-grams of protein!
Listen up my little enchiladas…if you’re looking for a high-protein vegan meal that is packed with nutrients and flavor then look no further.
These tortilla wrapped beauties are stuffed with dairy-free Greek yogurt, salsa verde, and white beans so you get a creamy, tangy, cheesy mouth full of goodness with every bite. Let me show you how easy they are to make!
Green Vegan Enchilada Ingredients + Substitutions
- Olive Oil- You’ll just need one tablespoon of neutral flavored oil to sauté the vegetables. You can also use dairy-free butter or a splash of broth, if you are trying to avoid oil.
- Onion and Garlic- Yellow onion and garlic provide a flavor base for the filling.
- Peppers- So long as you remove the seeds from jalapeños, they are relatively mild to cook with. Otherwise you can substitute one green bell pepper.
- Greek Yogurt- While dairy-free Greek yogurt can be hard to find, it’s a great way to amp up the protein of the sauce. Just make sure it is unsweetened and plain. You can also dairy-based yogurt if you don’t need the enchiladas to be vegan.
- Salsa Verde- Made from tomatillos, salsa verde has a green color (hence the name green enchiladas). It is slightly less sweet compared to red salsa. Make sure to pay attention to spice level of whatever brand of salsa you buy to make sure it isn’t too spicy for your liking.
- Ground Cumin– This is the only seasoning we’ll add to the recipe so please don’t skip it!
- Cilantro- If you’re a cilantro hater, feel free to omit it.
- Lime Juice- The juice of 1 lime provides a subtle sweetness and tang to the sauce.
- White Beans- White beans are a great way to add protein and fiber to the enchiladas but any kind of beans will work.
- Tortillas- I prefer to use white flour tortillas but whole grain or gluten-free (corn flour) tortillas will also work.
- Shredded Cheese– We’re not using a ton of cheese which helps keep the enchiladas on the lighter side. Just a few ounces of Mexican-style shreds does the trick. I like VioLife because it melts really well and tastes good too.
- Meatless Chicken– While I didn’t include this in the ingredient list, it is an optional way to amp up the protein. You can add an 8-ounce package of you favorite faux chicken and cook it for a few minutes with the peppers and onions, prior to adding the salsa/yogurt.
How to Make Green Vegan Enchiladas
- Sauté the onion in olive oil for a few minutes. Add the peppers, garlic, and cumin. Cook for a few minutes more.
- Combine 1/2 cup of the salsa verde with 1/4 cup of the yogurt in a small bowl.
- Pour in remaining salsa verde, Greek yogurt, cilantro, and lime. Bring to a simmer. Stir in shredded cheese.
- Fill tortillas with 1/3 cup of filling then roll tightly and place in baking dish seam side down. Continue this step until you have 10 assembled enchiladas.
- Spread salsa verde yogurt mixture over top and sprinkle with remaining cheese.
- Bake covered for 30 minutes. Uncover and broil cheese for 5 minutes, until melted and bubbly.
- Serve warm and enjoy!
More High Protein Vegan Meal Ideas
Green Vegan Enchiladas (Salsa Verde)
Made with a creamy yogurt salsa verde sauce, these dairy-free enchiladas are packed with flavor. Each enchilada has 10-grams of protein!
Servings: 10 enchiladas
- 1 tablespoon extra virgin olive oil, or preferred neutral flavored cooking oil
- ½ yellow onion, finely chopped
- 1-2 jalapeños , cored, seeded and finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 16 ounces salsa verde
- 8 ounces Greek yogurt, plain, unsweetened and dairy-free (such as Kite Hill or Icelandic Provisions Oatmilk Skyr)
- ¼ cup cilantro, finely chopped
- juice of 1 lime
- 1 cup white beans
- 3 ounces shredded Mexican blend cheese, dairy-free (I like VioLife)
- 10 wheat tortillas, can also use corn tortillas to make GF
- diced avocado, red onion and cilantro, for serving
Prepare the Filling
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In a large skillet, warm the oil over medium heat. Add the onion for about 3 minutes. Next, add the finely chopped pepper, minced garlic and cumin. Continue to cook for 3-5 minutes more, stirring intermittently.
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In a small bowl, combine ½ cup of the salsa verde with ¼ of yogurt. Stir together until well combined. Set aside.
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To the skillet, add the white beans, remaining salsa, remaining yogurt, chopped cilantro and juice of 1 lime. Stir to combine and bring to a low simmer. Stir in 2-ounces of the shredded cheese until melted then remove from heat and set aside.
Assemble the Enchiladas
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Preheat the oven to 350°F. Spread a few tablespoons of the salsa/yogurt mixture across the bottom of a 9×13-inch baking dish.
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Fill the center of each tortilla with roughly ⅓-cup of the filling from the skillet. Roll the tortillas around the filling, tucking tightly. Arrange the stuffed tortillas seam side down in the baking dish, until you have all 10 assembled.
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Spread remaining salsa/yogurt mixture on top of the enchiladas then sprinkle with remaining ounce of shredded cheese.
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Cover with foil (or a cookie sheet) and bake for 30 minutes, until heated through. Remove foil then broil for 5-minutes to melt the cheese on top. *Be sure to keep a close idea during broiling to make sure the top doesn’t burn.
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Remove from oven and allow to cool for a few minutes. Serve warm garnished with diced avocado, chopped red onion, and cilantro. Enjoy!
While I didn’t include this in the ingredient list, using meatless chicken is an optional way to amp up the protein. You can add an 8-ounce package of you favorite faux chicken and cook it for a few minutes with the peppers and onions, prior to adding the salsa/yogurt.
Calories: 220kcal, Carbohydrates: 27g, Protein: 10g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 5mg, Sodium: 688mg, Potassium: 255mg, Fiber: 5g, Sugar: 4g, Vitamin A: 377IU, Vitamin C: 5mg, Calcium: 227mg, Iron: 2mg
