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Donna's Vegan Enchiladas


Donna made it up

Hearty enchiladas with a special cilantro-avocado sauce. This dish was popular at our picnic potluck in Portland in August.


44 ml3 T. olive oil
3 to 4 cloves garlic
59 ml1/4 c. chili powder
30 ml2 T. flour
470 ml2 c. water
tomato sauce (optional)
salt, pepper, red pepper flakes to taste

diced onion
any other veggies you choose
Daiya cheese
cashew cheese

tortillas---6 large or 12 regular

Cilantro/Avocado Sauce
3 to 4 cloves garlic
1 avocado
240 ml1 c. cilantro
30 ml2 T. lemon juice
10 ml2 tsp. apple cider vinegar
2 ml1/2 tsp. salt or to taste
120 ml1/2 c. water
30 ml2 T. olive oil


Saute the garlic in the olive oil until soft. Add the chili powder and cook 30 seconds. Add 2 T. flour, stir, and slowly add the water to make a sauce. (I sometimes add a can or bottle of tomato sauce to this to extend it.) Add salt and pepper to taste...and chili flakes are always an option.

Dip the tortillas into the sauce and line the casserole dish. Layer the veggies, beans, rice, polenta and cheeses. Dip more tortillas and repeat the layering. Finish with a layer of tortillas covered with remaining sauce.

Cover with foil and bake 1 hour at 375 F. Remove foil for 10-15 minutes.

To make the Cilantro/Avocado Sauce, place all ingredients in a blender and mix well.


I have two different casserole dishes I use alternately. One is an 11 x 9” oval and the other is a 9 1/2 x 13” rectangular and both are stoneware and oven-proof. The number of tortillas depends on the size of them, but normally whatever the package size (6 big ones or 12 regular) works.I use both corn, gluten-free flour, or regular organic flour (I always buy organic). If I use polenta, I always cook it up with lots of good herbs and then dollop it on and smooth it out for the layering. If I cook up a pot of beans, I add kombu seaweed (or arame or hijiki) for the mineral value and digestive enzymes - and to assist in the alkalizing in the diet!
Thanks! donna

Major Ingredients: