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
Serves: 8
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
- Over medium heat, saute onion in oil until tender.
- Add remaining ingredients, mix well to combine.
- Remove from heat to cool, then transfer to blender. Blend until smooth.
sweet potato, black bean, kale filling
- In large frying pan or saucepan over medium heat, saute garlic in oil until browned.
- Add kale and spices, stirring to coat kale. Cover for 2-3 minutes to wilt kale.
- Add all other ingredients, except black beans and Daiya cheese, and cook 5 minutes more, until stock is absorbed and potatoes soften.
- Preheat oven to 375F.
- Pour half of the enchilada sauce into large metal baking pan (one with 2″ sides is best). Reserve remaining sauce in another shallow dish.
- 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).
- Pour remaining sauce over enchiladas.
- Cover pan with foil and bake for 25 minutes.
- Remove foil, sprinkle with Daiya cheese, and bake for 10 minutes longer until edges of tortillas brown.
- Serve!