Enchilada Recipe (Vegan and gluten-free)
Serves 4+
What you need:
9×13 or large baking pan
Reynolds wrap
Spatula
Sharp knife
Cutting board
Blender
Large sauce pan
Small frying pan
2 Wooden spoons
8 oz jar and lid if making sauce ahead of time
Can opener for tomato sauce
Ingredients:
Corn tortillas
Sauce:
8 ounce can tomato sauce
1 1/2 cups vegetable broth
3 Tablespoons Olive oil
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon oregano
1. Heat Olive oil in a sauce pan on medium heat.
2. Add tomato sauce and vegetable broth. Stir to incorporate.
3. Add seasonings. Stir well.
4. Turn burner to low. Simmer 15 to 20 minutes. Stir often.
5. Turn off burner.
The longer the sauce cooks, the darker and thicker it gets as evaporation happens. Sauce does not need to be thick to work or to taste great.
Vegan Cheese in the Blender:
1 cup yellow, white, or red potatoes peeled and diced
1 cup sweet potatoes, yams, or carrots peeled and diced
1. Boil potatoes and sweet potatoes/yams/carrots together in a clean pot with water covering them for 20 minutes.
2. Set up the blender.
3. Drain the potato/yam/carrot pot.
4. Pour the cooked vegetables into the blender carefully.
3 cloves garlic, peeled
1/4 cup cashews
1/4 cup Olive oil
1/4 cup water
2 Tablespoons nutritional yeast flakes
1 Tablespoon Apple cider vinegar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon sea salt
6. Add the remaining cheese ingredients except the water to the blender. Blend until smooth.
7. Add water slowly as needed for a creamy, easy-to-pour consistency. Do not add so much water that the cheese becomes runny because it’s tough to fix the problem and maintain the flavor. Ingredients, yes, flavor, not so much.
Filling:
3 Tbs olive oil
1 onion, diced
2 cloves garlic, diced
8 ounces mushrooms, washed and chopped
6 ounce can black olives drained and chopped-watch for pits
16 ounces black beans, boiled and drained
1 to 2 Anaheim peppers or Poblanos [picture below](very mild), or 2 Jalapeños (little hot), or 2 Serranos (medium hot), or 2 Habaneros (ooo wee hot) washed, seeded, deveined and chopped.
8. Pour 3 Tablespoons Olive oil in a frying pan. On medium heat, sauté the onion and garlic until the onion starts to turn a bit brown (flavor).
9. Carefully pour the contents of the frying pan into a large bowl.
10. Add mushrooms, black beans, black olives, and the Pablano to the bowl and stir.
Assembly:
Pour half of the sauce into the bottom of the 9×13 pan.
Place corn tortillas in rows, touching each other, on the sauce.
Spoon filling on the tortillas.
Cover the filling with any remaining sauce.
Top with cheese.
Cover with Reynolds wrap.
Bake at 400 degrees for 40 minutes.
Cool 5 minutes.
Cut and serve.
Store in refrigerator 3-4 days or freezer 3 months in an airtight container. These can be reheated in the microwave or oven in the proper dish or pan.
Here’s to your better health, and God bless you.
TIPS: If you see a vegetable that you do not like, it’s okay to trade it for another or leave it out. The enchiladas will still taste great. Strong flavored choices like broccoli or asparagus might overpower the rest of the meal. Consider the other flavors when you add and take away.
Also, if you aren’t on a gluten-free or vegan diet, store bought sauce or cheese is fine.
King's Daughter's Kitchen 