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Vegan Enchiladas

BRAYDEN HAY
Sep 18, 2017
3 min read

CILANTRO CREAM SAUCE Ingredients The Toppings (including the garnish) - 1 1/4 cup of vegan sour cream (housemade or store bought) - 1 cup cilantro leaves - 3 cloves of garlic - 1 lime juiced - 1/2 tsp salt Garnish - Lime juice - Cilantro leaves - Diced avocado - Chopped green onion INSTRUCTIONS 1. Gather all of your ingredients and add to a blender or food processor. 2. Blend on high until all combined and smooth. 3. Store in fridge and start on your Homemade Enchilada Sauce

ENCHILADA SAUCE Ingredients - 2 tbsp vegan butter - 2.5 tbsp flour of choice - 2 tbsp chili powder - 1 tbsp taco seasoning - 1.5 tsp paprika - 1.5 tsp cumin - 1 tsp onion powder - 1 tsp garlic powder - 2 cups "no-chicken" veggie broth - 8oz organic tomato paste - 1 tsp salt Instructions 1. Melt your butter in a sauce pan on medium/high heat. 2. Once melted, whisk in your flour to make a simple rue. 3. Stir in the chili powder, taco seasoning, paprika, cumin, onion powder, garlic powder. Mix well, cook for 3-4 minutes until fragrant- whisking frequently. 4. Add in your veggie broth- whisk in well. Then stir in your tomato paste. 5. Bring to a simmer on low/medium heat, add you salt- stirring occasionally for 6 minutes until thick. Set aside and start your enchilada mixture.

ENCHILADA MIXTURE Ingredients - 2 cups unpeeled rustic potatoes chopped 1/2 inch thick - 1.5 tbsp oil - 1 medium red onion diced - 1 roasted red pepper peeled and chopped - 1 roasted ear of corn off the cob - 4 cloves of garlic minced - 1/2 cups of sun dried tomatoes strained from oil, rinsed, chopped - 2 cups kale roughly chopped - 1 can of black beans, rinsed and drained - 1/2 juice of lime - 1/4 cup enchilada sauce - 1 tsp chili powder - 1.5 tsp cumin - 1/2 tsp salt and pepper to taste - small to medium sized flour tortillas 6-7 - vegan cheez of choice INSTRUCTIONS Roasted Pepper & Corn 1. Clean your corn then boil until cooked during that cut off top of your pepper and take the insides out. 2. Add corn and pepper to an oiled cooking sheet and brush oil on corn and pep. Add salt and pepper to taste. 3. Broil on low for 10 minutes. Then broil on high for 3-4 minutes until corn browns and parts of your pepper turn black. 4. Once done, place your pepper into a paper bag and let steam. In the mean time, cut your corn off the cob and set aside. 5. Once steamed, peeled off pepper skin, chop and set aside. 6. Preheat over to 350 degrees. 7. Grease a baking sheet, 8x12 is preferred. Set aside. 8. Add chopped potatoes to a pot of water, bring to a boil, reduce heat, simmer for 10-12 minutes until fork tender. Then drain and set aside. 9. In a large skillet add oil, onion and garlic. Sauté on medium heat until onions are translucent. Add pinches of salt and pepper. 10. Add your black beans, kale, potatoes, sun dried toms, roasted pepper, and corn. Cook kale until it's fully wilted. 11. Next, add 1/4 cup of your enchilada sauce with lime juice, salt, cumin, and chili powder. Adjust your seasonings to taste, if needed. 12. Brush enchilada sauce in every nook and cranny of your baking dish. 13. Add 1/2 - 3/4 cup of the enchilada mixture to a tortilla adding a small handful of cheez before rolling. 14. Roll, put seam side down (so they don't unfold in the over), Repeat. 15. Brush remaining sauce on top of your enchiladas, if you have extra mixture add that to the top of them if you desire. Along with topping with the cheez. 16. Bake uncovered for 25 minutes- once done, add your cilantro cream and your garnishes. 17. Serve and Enjoy.