Pasilla Chile, Avocado & Cheese TVP Enchiladas with Pasilla Crema

Pasilla Chile, Avocado & Cheese TVP Enchiladas with Pasilla Crema

Kristen Kelley 18

"Vegans aren't limited to black bean or sweet potato filling in their enchiladas. Try experimenting with TVP, a really versatile ingredient. Simply dehydrated soy vegetable protein, it is heart healthy, full of plant protein, fat free, cholesterol free, high fiber, and most importantly to vegans or vegetrians, completely meat free! Using pasilla chile sauce to rehydrate the TVP rather than the standard warm water or broth kicks these enchiladas up a few notches!"
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45 m 4 servings yields 12 enchiladas
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350°F.
  2. First, start the enchilada filling. Stir 3/4 c. pasilla sauce, 1 1/4 c. water, garlic & onion powder, liquid aminos and browning sauce together. Heat in microwave about 1 minute, just to get warm/hot. Pour in 2 cups dried TVP. Stir gently and set aside to soften/rehydrate while you make the crema.
  3. To make the crema, simply add the nutritional yeast and creamer right into the pasilla sauce jar after measuring amount needed for enchiladas. Shake it up well (don't forget to put the top on!). If you're using a glass or metal dish, spray the bottom with cooking spray, or if you're using silicone (which I do) skip this step. Pour a couple tablespoons of crema on the bottom of your casserole dish and roll around to coat bottom. Set rest of crema aside while you finish up the enchilada filling.
  4. The TVP is rehydrated when it's sucked up all the liquid. Stir in the nutritional yeast and mozzarella. Spoon some onto each of the 12 warmed/softened tortillas, placing a slice of avocado on top before rolling each tortilla up and arranging in the casserole dish. Pour remaining crema on top, sprinkle with additional mozzarella if desired.
  5. Cover with foil (loosely or you will lose all the cheese and sauce. Bake approximately 1/2 hour.
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