Certainly! Here’s a vegan version of the chicken enchiladas, replacing chicken with a plant-based protein and using zucchini wrappers instead of tortillas:

Vegan Zucchini Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

  • For the Zucchini Wrappers:
  • 4 medium zucchinis, sliced lengthwise into thin strips (about 1/8 inch thick)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • For the Filling:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked and shredded vegan chicken (store-bought or homemade with chickpeas or tofu)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • For the Sauce:
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1/2 cup nutritional yeast (for a cheesy flavor)
  • 1 tablespoon lime juice
  • For Topping:
  • Fresh cilantro, chopped (optional)
  • 1 avocado, sliced (optional)

Instructions:

  1. Prepare Zucchini Wrappers:
  • Preheat your oven to 400°F (200°C).
  • Arrange zucchini slices in a single layer on a baking sheet.
  • Brush both sides with olive oil and season with salt and pepper.
  • Bake for 10-15 minutes, or until tender and slightly crispy. Let cool.
  1. Prepare the Filling:
  • Heat olive oil in a large skillet over medium heat.
  • Add diced onion and cook until softened, about 5 minutes.
  • Stir in minced garlic and cook for 1 minute more.
  • Add shredded vegan chicken, black beans, corn, and diced tomatoes.
  • Season with chili powder, cumin, smoked paprika, salt, and pepper.
  • Cook for about 5 minutes, stirring occasionally, until everything is heated through and well combined.
  1. Prepare the Sauce:
  • In a small bowl, mix enchilada sauce with nutritional yeast and lime juice.
  1. Assemble the Enchiladas:
  • Spread a small amount of the sauce in the bottom of a baking dish.
  • Place a few tablespoons of the filling onto each zucchini strip and roll up.
  • Arrange the zucchini rolls seam-side down in the baking dish.
  • Pour the remaining enchilada sauce over the rolls.
  1. Bake:
  • Cover with foil and bake for 15-20 minutes.
  • Remove foil and bake for an additional 5 minutes, until the sauce is bubbly and slightly thickened.
  1. Serve:
  • Garnish with fresh cilantro and avocado slices if desired.
  • Serve hot and enjoy!

Nutrition Information (per serving, based on 4 servings):

  • Calories: Approximately 230 kcal
  • Protein: 12 g
  • Carbohydrates: 30 g
  • Fat: 8 g
  • Fiber: 8 g

Notes:

  • Vegan Chicken: You can use store-bought vegan chicken or make your own using chickpeas, tofu, or tempeh.
  • Enchilada Sauce: Ensure your enchilada sauce is vegan (no dairy or animal products).