Cowboy Caviar Enchiladas with Poblano Cream Sauce
Turns out, this incredible dip isn't just for chips! These COWBOY CAVIAR ENCHILADAS with POBLANO CREAM SAUCE are a match made in vegan heaven.
Ingredients
Cowboy Caviar
- 1 15 oz can Black Beans Drained and rinsed
- 1 Cup Black Eyed Peas I used frozen
- 1½ Cups Corn I used frozen
- ½ Cup Red or Green Pepper Diced
- ½ Cup Red Onion Diced
- ⅓ Cup Cilantro Stems removed and leaves chopped
- 2 Jalapeños Diced
- Juice from 1 lime
- 2 tablespoon Red Wine Vinegar
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
Roasted Poblano Cream Sauce
- 2 Poblano Peppers Cut into strips
- 4 Garlic Cloves
- 1 White Onion Coarsely chopped
- 1 tablespoon Olive Oil
- 4 tablespoon Vegan Butter
- 4 tablespoon Flour
- 1½ Cups Plant-Based Milk I used plain oat
- 1½ Cups Vegan Chicken Stock Vegetable Stock will work, too
- 1 teaspoon Salt
- ½ teaspoon Cumin
- 1 Cup Spinach
Enchiladas
- Flour or corn tortillas
- Vegan Shredded Cheese Optional
- Avocado Optional Topping
- Tomato Optional Topping
Instructions
Cowboy Caviar
- Mix all ingredients together and set aside until ready to assemble enchiladas
Roasted Poblano Cream Sauce
- Preheat oven to 375°F
- Place the poblanos, onion, and garlic cloves with skins on (they come out easily after cooked) on a baking sheet. Toss with olive oil and roast for 30 minutes
- While veggies are roasting, start to make your cream sauce. Melt butter in a saucepan and whisk in the flour to form a thick paste. Slowly stir in the milk, broth, and spices while continuing to whisk over medium heat. Continue for 8-10 minutes, or until sauce has thickened
- Once veggies are done roasting, remove garlic skins and discard. Add everything to a blender or food processor along with the creamy sauce and spinach. Blend or pulse until mostly smooth
Enchiladas
- Turn oven down to 325°F
- Pour ½ cup of poblano sauce on bottom of a casserole dish
- For each 8-10" flour tortilla, use about ⅓ cup of the caviar. Roll and place seam side down on top of sauce. Repeat for remaining tortillas
- For each corn tortilla, use about ¼ cup of the caviar. Roll and place seam side down on top of sauce. Repeat for remaining tortillas
- Pour poblano sauce over enchiladas and add vegan cheese, if using. Transfer to oven and bake for 20 minutes, or until hot and bubbly!
Nutrition
Calories: 165kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 2gSodium: 685mgPotassium: 319mgFiber: 4gSugar: 5gVitamin A: 1417IUVitamin C: 45mgCalcium: 77mgIron: 2mg
Tried this recipe?Tag me @mnveghead