Creamy Poblano Enchiladas

by Follow Your Heart



  1. Turn broiler onto high. Line a baking sheet with parchment paper, add peppers, and broil for 6 minutes, flipping over once midway. Broil until skin is charred and black
  2. Place garlic cloves in a small square of tin foil, drizzle with olive oil, and broil for 1 – 2 minutes, until soft
  3. Remove peppers from broiler and place in a large bowl. Cover and let sit until cool, about 10 minutes. Once cool enough to handle, peel skin and discard. Remove cap, inner membranes, and seeds from peppers. Slice into strips
  4. Add peppers, garlic, cilantro, onion, Follow Your Heart Dairy-Free Sour Cream, and coconut cream to food processor or blender. Pulse until completely chopped and mixed together into a thick sauce-like consistency. Add salt to taste and stir together
  5. Heat a large saucepan over medium heat. Add poblano sauce to saucepan and cook, stirring constantly, about 5 minutes. Add vegetable stock and 1 cup Dairy-Free Mozzarella Shreds, cook stirring occasionally, for another 10 minutes. Lower heat to low to keep warm
  6. In another bowl, mix together black beans, sweet peas, ½ cup Mozzarella Shreds, Feta Crumbles, and spices until well incorporated.
  7. Preheat oven to 375°F. Spread olive oil on the inside of a baking dish. Spoon even amounts of vegetable mixture into the center of a tortilla and roll-up. Place seam-side down in baking dish and repeat with remaining tortillas.
  8. Top enchiladas with poblano cream sauce and a sprinkle of Mozzarella Shreds. Place on bottom rack in oven and cook for 15-18 minutes. Turn baking dish and cook for additional 10-12 minutes, until sauce is bubbly and cheese is melted.
  9. Top with additional sprinkle of Feta Crumbles and chopped cilantro before serving.

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