Plant-Based Pasilla Enchiladas with Avocado and TVP

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom of a baking dish with cooking spray.

2. 2

   Combine 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce in a microwave-safe bowl. Microwave until warmed through, about 1 minute. Add TVP, stir gently, and let it sit until the TVP softens and absorbs all the liquid.

3. 3

   Pour coconut creamer into the bottle with the remaining pasilla sauce; add nutritional yeast. Seal with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish and swirl to coat the bottom.

4. 4

   Slice the avocado into at least 12 pieces. Stir vegan cheese and 2 tablespoons nutritional yeast into the TVP. Spoon the TVP mixture onto a warm tortilla; place 1 slice of avocado on top. Roll up the tortilla and place it in the baking dish. Repeat with the remaining filling and tortillas. Pour the remaining crema over the top. Cover loosely with aluminum foil.

5. 5

   Bake in the preheated oven until the enchiladas are heated through, about 30 minutes.

• Calories 336.24 kcal Moderate
• Protein 12.65 g Good Source
• Carbs 34.0 g Moderate
• Total Fat 17.21 g High
• Saturated Fat 2.99 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 628.45 mg High
• Fiber 5.55 g Moderate
• Sugar 7.51 g Moderate
• Added Sugar 1.03 g Low Source
• Calcium 62.04 mg Low Source
• Iron 1.74 mg Low Source
• Potassium 666.73 mg Moderate
• Vitamin A 10.82 mcg_rae Low Source
• Vitamin C 6.49 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Soy 🌱
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅