I have been wanting to work out a recipe for veggie enchiladas foreeeever. So, about three months ago (yeah, I’m behind on getting this post up) I offered to prepare a family dinner at my father’s place since my brother, sister-in-law and nephews (gah! hearts!) were in town. Now, it’s important to point out that this is a meat-loving, ice cream eating, cheese-worshipping bunch. And I may be bold, but I decided that this would be a great opportunity to test out my plant-based idea. And to take it to the next level (those who know me well, would expect nothing less), I decided that I’d work out the recipe that night, too. And if it all went horribly wrong, at least I’d be serving Mexican Unfried Ice Cream to them for dessert and they may forgive me.
I have to say that everything went swimmingly—but you probably knew that, since I am posting. My Dad (see “meat-loving” above) was requesting the recipe by the end of the night, and there wasn’t anything left for me to photograph for my usual “beauty” shot either. That’s a good problem to have.
I have to dedicate this recipe to my grandma “Maudie” who made the best enchiladas around. I was thinking so much about her that night. I like to believe that in spirit she helped me figure it all out. That’s us below—I’m the size of a bean. Fitting.
Large casserole dish
2 large skillets/pans
3 tbsp unrefined coconut oil
1/2 yellow onion, diced (here’s a tip)
2 tbsp gluten-free all purpose flour
3 tbsp chili powder
2 tsp cocoa powder
1 tsp ground cumin
1/4 tsp ground coriander
3 clove garlic, minced
1 1/2 tsp fine ground sea salt
2 large tomatoes
1 tbsp fresh lime juice
1 cup vegetable stock (make your own)
1 red pepper, ribs removed, seeded, diced
1 yellow pepper, ribs removed, seeded, diced
1 yellow onion, diced (here’s a tip)
2 large Portobello mushrooms
3 leaves kale, stems removed and chopped
1 1/2 cups cooked black beans (start with 1/2 cup dry and make your own)
1 1/2 cups frozen or fresh sweet corn
2 tsp unrefined coconut oil
1/4 cup fresh, chopped cilantro leaves
2 tsp fresh lime juice
Fine ground sea salt to taste
Fresh cracked black pepper to taste
Let’s get started.
In a large skillet or pan, place 2 tsp coconut oil, peppers and 1 onion. Heat to medium-high and stir often for about 10 minutes.
In another skillet or pan, place 3 tbsp coconut oil and add the other onion. Heat to medium-high and stir often for about 5 minutes. Add chopped tomatoes (I had a few cherry tomatoes from the garden, that’s what you see in the mix below) and cook down, stirring occasionally for 10 minutes.
Stir in remaining Enchilada Sauce ingredients…
… bring to a boil and reduce heat to simmer for 10 minutes.
In the other pan, add remaining Veggie Filling ingredients (except corn and beans) to your onion, stir together for about 7 minutes.
Now add corn and beans and stir together for about 1 minute. Season to taste with sea salt and pepper. Remove from heat.
Place Enchilada Sauce in the blender and mix until smooth. Transfer to a small glass bowl. Rinse the blender, and mix your Ancho Chipotle Sauce until smooth. Transfer to a bowl.
Create an assembly line by laying out all your ingredients—Enchilada Sauce, Ancho Chipotle Sauce, Veggie Filling, Daiya if using and Tortillas.
Preheat oven to 375°F.
Spread some Enchilada Sauce into the bottom of your casserole dish.
Take a tortilla and spread a bit of Ancho Chipotle Sauce in the center, lengthwise. Add some veggie filling, some Enchilada Sauce and sprinkle with some dairy-free cheese if you like. Now, make sure that you leave about 3 1/2″ on either side of your filling so you can roll ’er up.
Take one side of your tortilla and wrap it over the filling. Tuck a bit, then roll the entire thing until tight. Place into your casserole dish. Repeat steps until you fill your dish with enchiladas.
Top all tortillas with remaining Enchilada Sauce. Sprinkle with dairy-free cheese if you are using. Set aside any leftover Ancho Chipotle Sauce for anyone who want extra heat when serving. If you have a sensitive bunch of folks at your table, you may want to use only 1/2-1 tsp of this sauce per enchilada and leave the rest for those who like it hot, to add later—Ancho Chipotle Sauce has some kick. You can always leave it out, too. But I recommend using it.
Bake enchiladas for 25 minutes. Serve topped with fresh, chopped cilantro and maybe a squeeze of fresh lime. Yum!
See… I guess the “beauty” in that beauty shot is that they are all gone. That one left was for me. Whew.
I highly recommend Mexican Unfried Ice Cream for Dessert…
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Do you like this recipe?
And because I love YU…