These Easy Plant-Based Enchiladas Are Oil-Free

Jill Dalton has shared a new recipe for easy plant-based enchiladas that are oil-free and vegan. The dish features a delicious filling of potatoes, green chilies, onion, and cabbage, seasoned with cracked pepper and cooked until tender. The creamy tomatillo sauce, made with pumpkin seeds, cumin, and lime juice, adds a zesty kick of flavor to the enchiladas.

To assemble the enchiladas, Dalton spoons the filling onto gluten-free almond tortillas, rolls them up, and places them in a casserole dish. After baking for 35 minutes, she tops the enchiladas with extra sauce for a final burst of flavor. These easy vegan enchiladas are a hearty and comforting meal that is simple to make with basic ingredients, offering warmth, flavor, and nourishment without the need for oil.