Author Notes
These simple, inexpensive, vegan enchiladas are delicious and entirely plant-based -- great for hungry guests with food preferences of all kinds!
Adapted from the beautiful folks at Veganomicon - this version is a little heartier and protein-packed, with a simpler sauce recipe and some extra veggie-goodness added! —amyheight
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Ingredients
- spicy enchilada sauce
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2 tablespoons
olive oil
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1
small yellow onion
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2
large chili peppers, seeded and chopped
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3 teaspoons
chili powder
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2 teaspoons
ground cumin
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1 teaspoon
ground coriander
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1
can diced tomatoes with juice
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2 teaspoons
pepper
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1 teaspoon
salt
- sweet potato, black bean, kale filling
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2
medium sweet potatoes, cubed and steamed
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2 bunches
dinosaur kale
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2 cups
cooked black beans, pureed
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2 tablespoons
olive oil
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5
cloves garlic, minced
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1 teaspoon
ground cumin
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2 teaspoons
ground coriander
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1/4 cup
vegan vegetable broth
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1 bunch
cilantro, washed and chopped
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8
brown rice flour tortillas, heated and softened
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1/2 cup
Daiya cheese
Directions
- spicy enchilada sauce
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Over medium heat, saute onion in oil until tender.
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Add remaining ingredients, mix well to combine.
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Remove from heat to cool, then transfer to blender. Blend until smooth.
- sweet potato, black bean, kale filling
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In large frying pan or saucepan over medium heat, saute garlic in oil until browned.
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Add kale and spices, stirring to coat kale. Cover for 2-3 minutes to wilt kale.
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Add all other ingredients, except black beans and Daiya cheese, and cook 5 minutes more, until stock is absorbed and potatoes soften.
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Preheat oven to 375F.
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Pour half of the enchilada sauce into large metal baking pan (one with 2" sides is best). Reserve remaining sauce in another shallow dish.
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Coat a tortilla in sauce, then lay flat in baking dish. Spoon 2 medium scoops of the black bean puree, followed by two scoops of the potato-kale mixture, into the centre of the tortilla and roll up. Repeat with remaining tortillas and filling ingredients until the baking pan is full (rolled up enchiladas should fit snugly).
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Pour remaining sauce over enchiladas.
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Cover pan with foil and bake for 25 minutes.
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Remove foil, sprinkle with Daiya cheese, and bake for 10 minutes longer until edges of tortillas brown.
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Serve!
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