Vegan Enchiladas

September 20, 2020

This recipe is a deliciously spicy healthy vegan version of Enchiladas. I do not use salt or oil. I substitute veggie broth in the place of the oil. I also omit the salt, and add more seasoning. You should make your own enchilada sauce to stay away from the salt, and unwanted ingredients. This recipe was created by Erin Clarke, at wellplayed.com, and adapted by Collete and Aimee.

Ingredients:

  • 1 pound firm tofu – drained, patted dry, and cut into chunks
  • 1/2 teaspoon kosher salt (optional)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon crushed red pepper
  • 2 tablespoons extra-virgin olive oil (optional), or vegan butter
  • 4 cloves of garlic, minced
  • 2 medium jalapeno peppers – seeds and membranes removed, finely chopped
  • 1 medium green bell pepper – cored, seeded, and diced
  • 1 small yellow onion – (or 1/2 large onion) finely diced
  • 1 (16 oz) Trader Joe’s Mediterranean Creamy Smooth Hummus
  • 1 (10 oz) pack Trader Joe’s Baby Cremona Mushrooms, diced
  • 2 tablespoons nutritional yeast (optional)
  • 1 (8 oz) bag Trader Joe’s frozen Super Sweet White Corn
  • 1 teaspoon onion powder
  • 2 teaspoons Trader Joe’s 21 Seasoning Salute
  • 1 tablespoon cumin powder
  • 1 (15 oz) can Trader Joe’s Organic Black Beans, rinsed and drained
  • 1 (16 oz) can Trader Joe’s Traditional Style Fat Free Refried Black Beans
  • 1 (6 oz) can Trader Joe’s Extra Large Black Olives Pitted, sliced into discs
  • 1 (1/2 cup) Trader Joe’s Organic Low Sodium Vegetable Broth, 1/4 cup to sauté & 1/4 cup to add in with refried beans
  • 1 (5 oz) bag Trader Joe’s Shredded Green Cabbage
  • 1 (10 oz) packet frozen spinach, thawed and pressed dry
  • 20 ounces red homemade enchilada sauce – (2 1/2 cups) plus additional if you like your enchiladas really saucy*
  • 18-25 small corn tortillas – for larger enchiladas, you can use larger tortillas and fill them more generously
  • If not making your own enchilada sauce, add: 1 (7 oz) can diced green chili, 1 (28 oz) red enchilada sauce
  • For serving: your favorite mix of fresh cilantro – avocado, diced green or red onion, lime wedges, radishes, etc.

Directions:


• Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.

• Chop the veggies: onion, olives, bell pepper, jalapeño pepper, mushrooms, and garlic. If adding toppings, chop the avocado, green onions, red onion, cilantro, and lime.

• Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt(optional), 21 Salute, paprika, cumin, red pepper, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.

• Heat the 2 tablespoons oil, or vegan butter in a deep skillet over medium. You can sauté with 1/4 cup veggie broth to make it healthier. Once hot and shimmering (or if using broth—until it sputters) add the jalapeno, bell pepper, mushrooms, garlic, olives, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu, corn, cabbage, and nutritional yeast, if using. Add up to 1/4 cup veggie broth (as needed). Continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Add 1 cup of homemade enchilada sauce. Stir in the black beans, refried beans, Hummus, and the spinach. Stir, breaking up the spinach as you go. Continue stirring until well incorporated, about two minutes. Take off the heat.

• Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven.

• Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

Homemade Red Enchilada Sauce:


Ingredients:

  • 2 cans tomato sauce – (15 ounce cans)
  • 1-2 chipotle peppers in adobo sauce – use two individual peppers for a spicy sauce or one if you prefer medium heat; if you like mild, try omitting the peppers and adding just a few teaspoons of the adobo sauce to begin; you can always add more sauce later for additional heat
  • 1 tablespoon adobo sauce – from the can of chipotle peppers in adobo
  • 1 teaspoon garlic powder
  • 1 cup water – or low-sodium chicken or vegetable broth
  • 1/2 teaspoon kosher salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon coconut sugar – or brown sugar

Homemade Red Enchilada Sauce:
Ingredients:

  • 2 cans tomato sauce – (15 ounce cans)
  • 1-2 chipotle peppers in adobo sauce – use two individual peppers for a spicy sauce or one if you prefer medium heat; if you like mild, try omitting the peppers and adding just a few teaspoons of the adobo sauce to begin; you can always add more sauce later for additional heat
  • 1 tablespoon adobo sauce – from the can of chipotle peppers in adobo
  • 1 teaspoon garlic powder
  • 1 cup water – or low-sodium chicken or vegetable broth
  • 1/2 teaspoon kosher salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon coconut sugar – or brown sugar
  • Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and let simmer gently until thickened, about 5 to 10 minutes.
  • Transfer to a blender or food processor and blend until very smooth. Tip: Remember to place lid over the top of your blender before you turn it on. Hot liquids in blenders love to splatter. Taste and adjust seasoning as desired.

NUTRITION

serving: 3 Enchiladas, calories: 356KCAL, carbohydrates: 51G, protein: 15G, fat: 12G, saturated fat: 1G, fiber: 12G, sugar: 7G

How did you change this recipe? What did you add or delete? Please share about it in the comments. Thank you for sharing!

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