Enchiladas Verde (Vegan or Pescatarian – your choice)

• Olive oil for sautéing and for coating the bottom of the baking dish
• 1 medium zucchini diced small
• ½ a large onion or one medium onion diced
• 1 jalapeno – seeds and ribs removed unless you’d like it spicier – finely diced
• 2 ribs of celery diced small
• 1 teaspoon of Cajun or Creole spice
• 6 large raw shrimp, peeled, de-veigned and diced**
• 1 can of refried beans of your choice (we uses Trader Joe’s refried black beans with jalapeno, or Trader Joe’s refried pinto beans salsa style)
• about ½ cup of grated Daiya cheddar style vegan “cheese” (or the shredded brand of your choice…but Daiya is amazing)
• 8 – 10 medium/small corn tortillas (gluten free)
• 4 small cans of verde sauce (we typically buy the 7 oz cans of “Embasa Salsa Verde”– medium or mild – which does not have garlic in it)


Pre heat oven to 375.
Coat a baking dish (lasagna style – glass or ceramic coated) with olive oil, then add some of the verde sauce to also coat the bottom of the dish.

Heat a nonstick pan on medium/high and add olive oil. When the oil is hot add the zucchini and let it brown a bit before adding the onion, jalapeno, and celery; continue to sauté until they begin to soften. Add the Cajun/Creole seasoning to the raw shrimp and then add them to the pan. Sauté the mixture until the shrimp just turn pink. Remove the pan from the heat and set aside.

If your corn tortillas a very fresh and pliable there is no need to heat them to make them so. If not, then zap them in the microwave for about 15-20 seconds and work quickly as you roll them so they don’t dry out and become brittle.

On each tortilla spread down the middle about 2 tablespoons of refried beans, then add about two tablespoons of the sautéed veggie/shrimp mixture, top with an additional 2 tablespoons of Daiya cheese, and finally add a little bit of the salsa verde to it. Roll the tortilla up and place seam-side down in the baking dish. Continue rolling and lining them up in the pan. Once they are all arranged in the pan (the pan should be filled) cover with foil and place in the preheated oven for 25 minutes.

Serve with a dollop of vegan sour cream.


** If you omit the shrimp then instead of one zucchini use two – or you can finely dice two peeled (or shredded) carrots and add those at the same time you add the zucchini for some extra sweetness. You can get creative here – artichoke hearts would also be wonderful.