Vegan Green Enchiladas with Zucchini Salsa

Mexican Sides & Mains
Salsas & Basics
Gluten-Free
Nut-free

These Vegan Green Enchiladas with Zucchini Salsa are so simple, flavorful and so satisfying! Making your salsa with zucchinis instead of tomatoes does not change the texture or flavor enough to make it seem any different than regular salsa. I love making this version when I have extra zucchini in my fridge that needs to be used before it goes bad!

I have always loved experimenting in my kitchen and have stumbled upon so many delicious combinations just by trying new things and getting creative. By now I’ve learned that some of my favorite enchilada fillings are onions, poblanos and tofu. Sautéing them all together brings out great flavors and creates a nutrient dense filling for these enchiladas! You can roll your tortillas or keep it simple like I did, and just fold them over to make tacos. If I stuff mine, sometimes I have no choice but to make them as tacos! But not to worry, once you smother them with your zucchini salsa and crema, they look and taste the same as enchiladas.

PREP TIME

10min

COOK TIME

30min

TOTAL TIME

40min

INGREDIENTS

For the zucchini salsa

  • 2 jalapeños, stems removed, roughly chopped 
  • 2 Mexican zucchini (or regular green works too) , roughly chopped
  • 1/2 small red onion, peeled and roughly cut into 2-3 pieces 
  • 3 garlic cloves (or 1 tsp garlic powder), peeled 
  • 1/4 cup vegetable broth or filtered water
  • 1/2 tsp salt
  • 3 tbsp oil

For the enchiladas

  • 1-2 tbsp oil
  • Corn tortillas 
  • 1/2 block of tofu 
  • 1/2 a small white or yellow onion 
  • 2-3 roasted poblano peppers, seeded and sliced 
  • 2 tbsp nutritional yeast 
  • Salt and pepper 
  • Vegan crema 
  • Avocado 

EQUIPMENT

  • Large/medium sized pan
  • Blender

Instructions

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

For the zucchini salsa

  1. In a pan over medium high heat add 2-3 tbsp of oil.
  2. Once hot, add jalapeños, zucchini, onion & garlic. Pan fry for 2-3 minutes on each side or until golden. *Garlic will finish first…remove from pan after 1-2 minutes.*
  3. Carefully transfer all ingredients to a blender along with 1/4 cup of broth or filtered water and salt. If not using whole garlic, add in garlic powder as well. Blend until smooth. 

For the enchiladas

  1. In a pan over medium heat add 1 tbsp oil then saute onion for about 2-3 minutes. Add in the poblano peppers and saute for 2 minutes. Add in tofu, mashing with the back of your spatula or spoon. 
  2. Add in nutritional yeast and about 2-3 tbsp of the salsa. Mix then cook for 5-7 minutes. Season with salt and pepper.
  3. Heat tortillas on a pan. You can choose to fry them in oil If you wish. Once the tortillas are ready, fill with tofu mixture, place on a plate then cover in salsa. Drizzle over crema and top with sliced avocado.

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.