Vegan Enchiladas Best Ever Food

VEGAN ENCHILADAS

Steps:

• Finely chop the onion and cut the bell peppers into small pieces.
• Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
• Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
• Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
• Fill the tortillas with the bean bell pepper mixture and roll them up.
• Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
• Now make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.
• Pour the enchilada sauce over the enchiladas and spread evenly.
• Sprinkle with vegan cheese.
• Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don't like fresh cilantro, you can replace it with parsley. Serve immediately.

VEGAN ENCHILADAS

Steps:

• Heat a skillet with olive oil and sauté the onion and bell peppers until soft. Add the garlic and the mushrooms. Stir until all are soft and translucent
• Now add the kidney beans and add some home made chili sauce. Stir and add water. Let it simmer for 5 minutes
• Take of the heat source
• Preheat the oven to 400℉/200℃ and take a oven dish. Fill a tortilla with a tbsp enchilada sauce and 2 tbsp vegetable filling. Roll the tortilla and put in the oven dish
• Repeat for the remaining 5 tortillas.
• Cover with enchilada sauce and bake in the oven for 35-45 minutes
• Take out the oven and sprinkle with chives
• slice the avocado and serve

EASY VEGAN ENCHILADAS

Steps:

• In a large skillet, heat the olive oil over medium heat
• While the oil is heating, prepare the tempeh mixture. If you have a food processor, rip the block of tempeh into smaller chunks and place it in your food processor. Pulse the tempeh until it is the size of ground beef. If you don't have a food processor, just cut or crumble the tempeh into small pieces.
• Once the oil is hot, add in the chopped onion and sauté until translucent.
• Add in the minced garlic and tempeh and cook until the tempeh starts to brown.
• Add in the drain and rinsed black beans as well as the spices and stir to combine. Lastly pour over the soy sauce and liquid smoke and stir again to make sure all the tempeh and black beans have been well seasoned.
• Taste the mixture and add more salt or spices to taste.
• Preheat your oven to 350°F / 177°C and start assembling the enchiladas. Pour about 1/2-1 cup of enchilada sauce over the bottom of a 9x13 inch baking dish and spread it out to coat the bottom of the dish.
• Place a tortilla flat on a clean surface and spread a spoonful of the tempeh/bean mixture across the tortilla. Next sprinkle over a small handful of the shredded vegan cheese. Roll up the tortilla and place it seam-side down into your prepared baking dish. Continue this process until all 8 tortillas have been filled and placed in the dish. You'll want to use about 1 cup of the shredded vegan cheese, or more as needed.
• Pour over the remaining enchilada sauce and spread it evenly over the tortillas. Sprinkle the top of the enchiladas with the remaining 1/2 cup of shredded vegan cheese.
• Bake the enchiladas uncovered for about 20 minutes.
• Serve warm with your favorite toppings such as shredded lettuce, salsa, vegan cashew sour cream, guacamole, cilantro, etc.
• Store leftovers in an airtight container for a few days.

THE BEST ENCHILADAS

Steps:

• In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
• When meat is light brown, drain fat from beef.
• Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
• At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
• Simmer on med-low heat with saucepan covered.
• While meat is simmering, you can start to cook the tortillas.
• Heat up canola oil in a pan on med-high heat.
• Add one tortilla at a time, sprinkling both sides with chili powder.
• Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
• You may want to wipe off the oil after you remove them from the stove.
• Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
• By the time all the tortillas are done, the meat should be perfect!
• (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
• Start at the end of the pan and work your way across.
• After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
• Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
• For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
• Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
• Enjoy with some saltines!