Vegan Enchilada Corn Tortillas Food

VEGAN ENCHILADAS (BEST EVER!)

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Start the Enchilada Sauce (or for quicker prep, make it the night before).
• Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
• In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce.
• Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
• If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
• Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center (see the photo). Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce.
• Bake for 5 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)

VEGAN ENCHILADA CORN TORTILLAS

Steps:

• Heat oven to 375 degrees F. Lightly grease 13x9-inch glass baking dish . In 10-inch skillet, cook add a little oil and sauté peppers for 1 minute then add ground griller and continue cooking for another 5 minutes. Stir in ¾ cup of the enchilada sauce and 1 cup of the cheese. Using Flour Tortillas: Spoon enchilada filling onto tortillas, roll up and place seam sides down in baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining ½ cup cheese. Using Corn Tortillas: In A Small Sauce Pan... add oil.. on medium to low heat ...place one tortillas at a time.. in the oil for one second; flipping quickly and taking out! Place on paper towel and repeat this process until all are done that you are going to use... covering each as you take out!! ..you are really only warning so to speak!! ... in a bowl with about one cup of the sauce... dip the corn tortillas on each side and then fill with enchilada sauce!! ..roll placing seam sides down. Pour remaining enchilada sauce over top; sprinkle with remaining ½ cup of cheese. SUACE DIRECTIONS: In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add broth, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop of enchiladas. Broth: You May Use Vegetable Broth Or Make Your Own!! Optional: Vegan Broth: 2 cups of Warm Water..Add 1 tablespoon of Original Spike (Purchase From Health Food Store) and 2 to 3 Tablespoon Nutritional Yeast Flakes; One Tablespoon Of Vegetable Oil... Mix Well and taste! Adjust seasoning if needed!! Add Cayenne Pepper and a little sea salt to taste if needed.

VEGAN ENCHILADA CASSEROLE

Steps:

• 1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
• 2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
• 3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
• 4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
• 5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.

VEGAN ENCHILADAS

Steps:

• Boil or steam the potatoes until almost done, but still firm, If you want to, peel the skin off with a knife while the potatoes are still warm.
• Dice the potatoes into small cubes.
• Next, sauté the onions in oil until transparent. Add some of the salt, oregano, and Lawry spice to the onions while they are cooking.
• In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sautéed onions.
• Season with salt, oregano, and Lawry spice to taste, and mix well. You can use any of your favorite seasonings.
• Next, combine the enchilada sauce and spaghetti sauce in a bowl and mix well. If you want to make the corn tortillas softer before rolling the enchiladas, heat a drop of oil in a non-stick skillet and cook them briefly on each side, one at a time.
• Transfer them to a plate.
• Grease or use non-stick spray to lightly coat a large ovenproof baking dish.
• You are now ready to roll your enchiladas.
• One at a time, spread a spoonful of the sauce on a corn tortilla, fill with 1/4 cup of the vegetable bean mixture, and roll up each tortilla. Place them in the baking dish, seam side down. Alternatively, you can dip each corn tortilla in the sauce before you add the filling, making sure that you coat each side of the tortilla with sauce.
• After all the tortillas are filled and rolled and in the baking dish, cover them with the red sauce, adding as much sauce as you like.
• Bake in the oven at 350º for 20-25 minutes if you leave the dish uncovered. For a softer enchilada, cover the dish with foil on top and then bake for 45-50 minutes.
• Garnish with lettuce, tomatoes, and avocados and enjoy!

VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES

Steps:

• Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
• Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
• Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
• Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
• Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
• Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
• Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
• Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.