Rainbow Enchiladas with Avocado Cream Sauce

These enchiladas are stuffed with early season cabbage, plump sweet corn, and sharp green peppers, and bound together with a rich avocado sauce. Cumin and jalapeno add just enough spice, while a sprinkle of lime juice brings tang to every bite. Top … — These enchiladas are stuffed with early season cabbage, plump sweet corn, and sharp green peppers, and bound together with a rich avocado sauce. Cumin and jalapeno add just enough spice, while a sprinkle of lime juice brings tang to every bite. Top with garden fresh tomatoes and red onions to add crunch and round out the color wheel. (Photo source: Josie Braaten)

| Yield: 4-6 Servings | Time: 1 hour |

Ingredients

Enchiladas

Tortillas (6 medium or 8 small)

1 T oil (coconut or olive)

3 cups red cabbage (chopped)

1 ½ cups sweet corn

1 ½ cups green pepper (chopped)

½ sweet, yellow onion (chopped)

2 cloves garlic (minced)

1 T cumin

1 ½ tsp coriander

1 tsp chili powder

1 ½ tsp salt

Avocado cream sauce

2 small avocados (peeled and halved)

1 cup vegetable broth

¾ cup coconut based yogurt (or favorite non-dairy)

2 cloves garlic

½ cup fresh cilantro leaves

1 tsp cumin

½ tsp chili powder

½ tsp salt

*optional: ½-1 jalapeno (de-seeded)

Toppings

1 cup cherry tomatoes (sliced)

¼ cup red onions (chopped)

½ cup cilantro leaves (torn)

*Optional: 1 cup dairy-free cheese (shredded)

*Optional: lime juice

Preparation

For the enchilada filling

In a large skillet, heat the oil. Add in the cabbage, corn, peppers, onion, and garlic. Season with cumin, coriander, chili powder, and salt. Sauté until cabbage is tender and onions are translucent. Remove from heat, and set aside.

For the avocado cream sauce

In a blender or food processor, add the avocados, vegetable broth, yogurt, garlic and cilantro. If using a jalapeno, add it at this point. Blend these ingredients until the sauce is smooth and no pieces of the cilantro leaves remain. Transfer to a small mixing bowl and stir in the cumin, chili powder, and salt.

To assemble the enchiladas

Preheat the oven to 400 degrees. Lightly oil the bottom and sides of a 9x13 sheet or cake pan. Take ¾ cup of the sauce and spread it in a thin layer over the bottom of the pan and set aside.

Spread the avocado cream sauce in a line down the center of an open tortilla. Use approximately ½ cup filling for small tortillas and ¾ cup filling for medium. Roll the tortilla closed, and place seam side down in the pan. Repeat until all the tortillas have been filled and the enchiladas are sitting snugly in the pan.

Pour the remaining sauce over the enchiladas, making sure it seeps in between each enchilada.

Place in the oven and bake for 20 minutes. If using cheese, remove from the oven after 20 minutes and sprinkle with the cheese. Replace in the oven and bake for an additional 10 minutes or until the cheese has melted and the sauce is bubbling. Remove from the oven and let rest for approximately 10 minutes.

To serve

Garnish with tomatoes, onions, and cilantro. Using a thin spatula, scoop onto plates. Use a serving spoon to ladle up excess sauce from the pan. If desired, sprinkle with a squeeze of fresh lime.

Zero waste tips

Rinse out your empty yogurt tub and upcyle. Seal-top yogurt containers make excellent mini compost bins—perfect for apartment composting!
Have a garbage disposal? Run your cilantro stems and lime peels through at the end; they’re a natural deodorizer.
Use extra enchilada sauce as a chip dip or salad dressing. Save in a sealed container or jar for three to five days.