Roasted Poblano Vegan Enchiladas Food

ROASTED POBLANO VEGAN ENCHILADAS

Steps:

• Place the poblano and jalapeño on a baking sheet. Turn the oven to broil and cook on the top rack for 10 minutes - flipping halfway. You want both sides to char. Remove from the oven and cover with a clean kitchen towel for 5 minutes (to steam). Remove the towel and allow the peppers to cool for 5 minutes. Remove the skins and the stems then roughly chop them.*
• While the peppers are cooking, heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, cumin, oregano, salt & pepper. Cook for 5 minutes or until the onions start to soften. Set aside to cool.
• Preheat the oven to 350 degrees.
• To a food processor add the poblano, jalapeño, onions, garlic, smoked paprika, juice from 1 lime and remaining olive oil. Blend until everything is combined.
• To a bowl add the poblano mixture, cream cheese, 4 ounces of yogurt, cilantro, corn and pinto beans. Mix until combined. Taste and adjust the seasoning as needed.
• Wrap the tortillas in a damp paper towel and place in the microwave for 30-60 seconds, or until warmed through. Add 1/2 cup of enchilada sauce to the bottom of a baking dish and spread out with a spoon. Spoon equal amounts of the filling into each tortilla. Wrap up the tortillas and place them seam-side down in the baking dish. Top with the remaining enchilada sauce and place in the oven, uncovered, for 20-30 minutes, or until hot and bubbly.
• While the enchiladas are cooking, combine the remaining yogurt and lime juice in a bowl. Stir to combine and set aside.
• Remove the enchiladas from the oven and top with the yogurt sauce, hot sauce, avocado slices and cilantro.

VEGAN SPICY POBLANO & TOMATILLO ENCHILADAS

Steps:

• Put the tomatillos and peppers in a pan under the broiler for 7 minutes or until they char. Turn them and keep them in for 5 more minutes.
• Empty the tomatillos and peppers (and any collected drippings from the pan you broiled them on) into a food processor with garlic cloves and process until very smooth.
• Put the vegetable blend into a large saucepan with the broth and add lentils. Cover and cook until lentils are tender (15 minutes with red or yellow lentils, 20-25 for green, french or black) and turn off the heat.
• While that cooks, drain your beans, put them in a bowl and partly mash them (just take a large slotted spoon and crunch down on them sporadically)
• Add the beans, cilantro and nutritional yeast into the cooked lentil mix and stir together.
• While that settles, make the enchilada sauce by melting together the flour and margarine to make a roux, then whisking in broth, tomato paste and chili powder. Stirring constantly, cook over medium/high heat until thick and bubbly. Add a dash of cayenne or chipotle to taste if you like it a little hotter.
• You can make this casserole style (layering the tortillas with the filling and sauce) or traditional roll-up style.
• Coat the bottom of your pan with a 1/2 c of the enchilada sauce, then spoon the filling into tortillas and roll them, placing them closely in the pan, then top with enchilada sauce for traditional rolled enchiladas.
• Coat the bottom of the pan with 1/2 c of the sauce, then layer tortillas, filling, sauce, tortillas, filling, sauce, tortillas, sauce if making casserole style.
• If you like a cheesy top, sprinkle on Daiya or nutritional yeast then cover the top of the casserole with foil. In honesty, I can only recommend Daiya if you want a vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe is amazingly flavorful without any cheese, but if you must, use Daiya.
• Bake at 350 degrees for 20 minutes, then remove the foil if you've topped it with Daiya for the final 10 minutes. Without cheese, you can keep foil on the whole time.