Wet burritos are just giant enchiladas. Filling options are limitless and you choose red or green enchilada sauce to bake them in. These ones are filled with poblano peppers, red onion, fresh corn, black beans and vegan cream cheese. I used green enchilada sauce then smothered them in a simple cashew queso sauce. Messy yum!



1 cup cashews

3/4 cup water

4 oz can diced green chiles or pickled jalapeños

2 Tbsp nutritional yeast

1 tsp chili powder


4 large poblano peppers, deseeded & sliced

1 red onion, sliced

3 cobs corn, kernels removed

3 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

1/2 tsp oregano

8 oz vegan cream cheese

15 oz can black beans, drained and rinsed

5 burrito-sized flour tortillas

28 oz can green or red enchilada sauce

1/4 cup chopped cilantro


1. Place cashews in a bowl then cover with 3/4 cup boiling water. Set aside. Preheat oven to 375°F.

2. In a large skillet over medium-high heat with 1 Tbsp vegetable oil, sauté peppers and onions for 8 minutes. Season well with salt and pepper. Add garlic, corn, cumin, chili powder and oregano. Continue to sauté another 5 to 6 minutes. Remove from heat; stir in vegan cream cheese until well combined.

3. Spray bottom of 9"x 11" baking dish with cooking spray then pour in 1/3 of the enchilada sauce into dish to coat bottom. Fill each burrito sized tortilla shell with 1/5 the poblano mixture then top with black beans and 2 Tbsp enchilada sauce. Fold and tuck ends under. Place seam side down in baking dish. Cover with remaining enchilada sauce. *If there is leftover mixture, sprinkle on top of enchiladas before baking). Bake 25 minutes.

4. While enchiladas are baking, place cashews and their soaking liquid into a blender. Add green chiles/jalapeño peppers, nutritional yeast and chili powder. Blend until smooth.

5. When enchiladas are done baking, let stand 5 minutes. Pour Queso sauce over enchiladas then sprinkle with chopped cilantro. Serve with optional toppings like vegan sour cream, shredded vegan cheese, salsa, sliced avocado.

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