Vegan Enchiladas Food

VEGETARIAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

NEXT LEVEL VEGAN ENCHILADAS

Steps:

• Prepare the Homemade Enchilada Sauce and soak the cashews for the Cilantro-Lime-Garlic Cashew Cream before you begin.
• Lightly grease a large rectangular baking dish (at least 8x12 inches). Set aside.
• Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
• In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
• Preheat the oven to 350°F (180°C).
• Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
• Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
• Add 3/4 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
• Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
• Bake the enchiladas, uncovered, at 350⁰F (180°C) for 20 to 25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.
• While the enchiladas are baking, prepare the Cilantro-Lime-Garlic Cashew Cream.
• When enchiladas are ready to serve, add half of the cashew cream into a baggie, snip off the corner, and "pipe" the sauce all over the enchiladas. Alternatively, you can simply spread or dollop the sauce on top of each enchilada. Garnish with chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cashew cream on the side with a spoon.

VEGGIE BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
• In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don't have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
• Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
• Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste.
• Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
• Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
• Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn't golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
• Remove from oven and let the enchiladas rest for 10 minutes (they're super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.

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

VEGAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.
• Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
• Heat the 2 tablespoons oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.
• Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven.
• Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

VEGAN ENCHILADAS

Steps:

• Preheat the oven to 350ºF or 180ºC.
• Steam or boil the butternut squash for 10 to 15 minutes or until tender.
• In the meantime, add the oil to a large skillet and cook over medium-high heat until hot. Add the onion and cook until golden brown.
• Then incorporate the black beans, butternut squash (drained), green chiles, and spices (cumin, oregano, salt, and pepper). Stir to combine and cook for 5 minutes, stirring occasionally. Set aside.
• To assemble the vegan enchiladas, spread 6-8 tbsp of red enchilada sauce onto a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm).
• Lay out a tortilla, and spread 2 tablespoons of sauce over the surface of the tortilla. Add ⅛ of the squash and black bean filling in a line down the center of the tortilla, then sprinkle with some cheese.
• Roll up the tortilla and place it into the baking dish, seal side down.
• Assemble the remaining enchiladas. Then spread the remaining red enchilada sauce evenly over the top of the enchiladas, followed by the remaining vegan shredded cheese.
• Bake for 20 to 30 minutes or until the cheese is melted and the tortillas are slightly crispy on the outside.
• Serve your vegan enchiladas immediately with a side of cauliflower rice or veggie stir fry.
• Keep the leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 3 months.

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.

VEGAN ENCHILADAS

Steps:

• Make the enchilada sauce.
• Make the cashew cheese sauce. Soak the cashews in water for 2 hours to soften them. Drain the cashews and add to your blender with the remaining ingredients. Blend until smooth and creamy. Set aside.
• Preheat the oven to 180°C and line a baking sheet with baking paper. Add the sweet potato that has been cut into 1.5 cm pieces and drizzle with olive oil. Add the paprika, cumin, salt and pepper and toss until the sweet potatoes are covered. Bake for 15 minutes. Remove from the oven and add the corn kernels and toss to combine before placing back into the oven for a further 5 minutes.
• In a bowl combine the roasted sweet potatoes and corn with the remaining filling ingredients and mix together.
• In a casserole dish spread out ½ cup of enchilada sauce. Place spoonfuls of the filling into the centre of a tortilla and tightly roll up and place seal side down in the prepared dish. Repeat with the remaining tortillas.
• Pour the remaining 1 cup of enchilada sauce over the top, followed by the cashew cheese sauce. Place in the oven to bake for 30 minutes or until the edges of the tortillas are golden brown.
• Serve immediately topped with avocado and lime wedges.

EASY VEGAN ENCHILADAS

Steps:

• Preheat oven to 350.
• Lay the tortillas on a flat surface. Spread a scoop of the re-fried black beans and a scoop of the vegan cream cheese, down the center of each tortilla.
• Add the diced tomatoes to each tortilla, spreading on top of the black bean and cream cheese mixture. Sprinkle half of the vegan cheddar cheese over the tortillas. Roll up the enchiladas.
• Pour a small amount of the enchilada sauce into the bottom of a casserole dish - just enough to cover the bottom. Arrange the rolled up enchiladas in a single layer in the baking dish, and then pour the rest of the enchilada sauce over the top of the enchiladas.
• Top with the remaining cheese.
• Bake for 30 minutes.

THE TASTIEST VEGAN ENCHILADA RECIPE

Steps:

• Preheat your oven to 350 degrees.
• In a large sauté pan over medium heat add the vegan butter and olive oil.
• Cube your sweet potato into evenly sized pieces and add it to the pan. Let the sweet potato cook for a few minutes. **Add the sweet potato first because it can take longer to cook than all of the other veggies. **
• Next, add the onion and garlic to the pan with the sweet potato. Simmer until the onion is translucent.
• Next, add the diced red bell pepper, mushrooms, and zucchini.Season with salt and pepper.
• Next, you'll add the black beans. Let everything simmer over low heat for 10-15 minutes.

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 VEGGIE ENCHILADAS

Steps:

• Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.
• In a skillet oven medium heat, heat the oil. Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes.
• Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the heat.
• Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients are used up.
• Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.
• Bake for 30 minutes. Let cool slightly and ENJOY!

VEGAN ENCHILADAS

Steps:

• Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
• While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute, stirring frequently. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
• To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
• Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
• Add the cooked veggies and the tomato paste, and blend again.
• Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn't thick enough or doesn't stick together, then add more ground oats.
• Preheat oven to 390 degrees F (200 degrees C).
• Spread 2 heaped tablespoons (100 g) of enchilada filling over a tortilla.
• Roll up the tortilla and place it into a greased baking dish.
• Repeat this step with the other tortillas.
• Then pour the enchilada sauce on top of the tortillas. I made two layers of 4 tortillas each (7 x 11 in baking dish) but you can make just one layer with 8 tortillas. The filling is enough for 12 tortillas, so you could also make more than 8 (depending on the size of your baking dish).
• Bake uncovered for 15 minutes. Remove from the oven, pour my easy vegan cheese sauce on top (or use your favorite vegan cheese to taste), and put the enchiladas back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or greens of choice (optional). You can also pour a little vegan sour cream on top if desired.

VEGAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Spray a casserole dish with olive oil and set aside.
• Place large cast iron skillet on stove and bring to medium/high heat. Add butter and let melt.
• Add garlic and move around pan until it becomes fragrant, about 30 seconds.
• Add onion and green pepper. Season with salt and pepper. Sauté for 2-3 minutes or until onion starts to reduce and become translucent.
• Add black beans and corn. Stir to combine.
• Take casserole dish and tortillas. Add several scoops of the black bean filling to the middle of a tortilla. Then add about 2 teaspoons of dairy-free cream cheese spaced evenly across. Roll up tortillas and place in the casserole dish pushed against one side. Continue this process until the casserole dish is filled with rolled up tortillas and the filling is all used up.
• Pour salsa verde on top of the rolled up tortillas and place in the oven, uncovered. Bake for 30 minutes or until salsa verde becomes bubbly.
• Remove and let cool slightly.
• Serve immediately with fresh cilantro, diced red onion and dairy-free sour cream.

VEGAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
• Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

EASY VEGAN GREEN ENCHILADAS

Steps:

• Pre-heat the oven to 350ºF.
• Prepare the green sauce as you like or follow this recipe.
• Put two or three tablespoons of sauce in the bottom of a baking dish.
• In a large bowl put the rice, beans, green leaves, pumpkin seeds and about half a cup of sauce. Mix well.
• Heat the corn tortillas until pliable.
• Fill each tortilla with two or three tablespoons of this mixture, roll it up and put it in the oven dish with sauce, with the fold of the tortilla facing down.
• When finished, put the rest of the sauce in the center of the enchiladas, cover and put in the oven for 20 minutes or until the enchiladas are hot and the sauce has changed color.
• Remove from the oven and finish with slices of radish, cilantro, scallion, and avocado.
• Serve immediately.

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 ENCHILADAS

Steps:

• Preheat oven to 400 degrees F (204 degrees C)
• Peel and cut squash into bite-size pieces. Rub with 2 tablespoons of the olive oil and season with salt and pepper. Place on a lined baking sheet.
• When oven is hot, bake the squash. Set timer for 45 minutes.
• While the squash bakes, prep the mushrooms: rinse dry, and quarter them. Place on a lined baking sheet. Drizzle and toss with 2 tablespoons of the olive oil and season with salt and pepper.
• When 30 minutes remain on the timer, put the mushrooms in the oven with the squash.
• In a blender, combine almond milk, cashews, nutritional yeast, and 1/2 teaspoon salt. Blend until smooth. Pour mixture into a bowl. Clean and dry the blender for the next sauce.
• Heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and onion. Saute for 3 minutes, stirring occasionally. Add cumin, oregano, and salt. Saute 3 more minutes, stirring occasionally.
• Add garlic-onion mixture to the blender, together with roasted chile peppers and vegetable stock. Pulse until blended coarsely. This step can also be done in a food processor.
• Place spinach in a microwave-safe bowl. Cover bowl with plastic wrap. Microwave for 20-30 seconds until spinach leaves are just wilted. Remove spinach from bowl and dry with a paper towel.
• Wrap tortillas snugly in a damp paper towel and place on a plate. Heat in microwave for 30 seconds or until tortillas are warm and pliable.
• When timer sounds, check on squash and mushrooms. If fully cooked and tender, remove them from the oven. If not, bake 5 more minutes and check again.
• Assemble the enchiladas in the baking dish:
• Spread a thin layer of green chile sauce on the bottom of the dish.
• Place a warm tortilla on a plate and scoop a few pieces each of mushrooms, squash, and spinach (there should be enough to fill the tortilla when rolled up).
• Drizzle a generous amount of the cashew cream sauce onto the ingredients in the tortilla.
• Taking care not to let any of the contents spill out, pick up and roll up the tortilla and place it in the baking dish as shown in the picture above.
• Repeat the assembly steps for the rest of the tortillas.
• Moisten the tortilla flaps with a bit of water if they don't stay wrapped tightly.
• Spread another thin layer of green chile sauce on top of the assembled enchiladas.
• Sprinkle plant-based cheese on top, if using.
• Cover baking dish and bake for 15 minutes. Remove cover and bake 5 more minutes, or until heated through and tortilla edges are slightly crispy.
• Squeeze lime juice over enchiladas and garnish with cilantro before serving.

VEGAN ENCHILADAS

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion and peppers for 10 minutes until tender. Add the sweet potatoes, sweetcorn, beans and stock. Simmer for 15 minutes until the stock has mostly evaporated and the potatoes are tender.
• For the spice mixture, combine the dry spices in a small bowl with 1 tsp each of salt and black pepper. Sprinkle half over the veg mixture and cook for 1 minute, then remove from the heat.
• Simmer the passata with the remaining spice mixture and chipotle in a small pan over a low heat for 6-8 minutes or until saucy.
• Heat the oven to 200C/fan 180C/gas 6. Divide the veg filling between the wraps and roll up into fat cigars. Spoon some of the sauce into the base of a lasagne dish. Arrange the enchiladas into the dish in a single layer, pushing them against one another in a neat line, then pour over the remaining sauce. Bake for 20 minutes until bubbling and the tortillas are golden. Spoon over the yogurt and scatter with the avocado and coriander. Serve with lime wedges to squeeze over, and hot sauce, if you like.

VEGAN ENCHILADAS

Steps:

• Preheat oven to 375° Fahrenheit.
• Make the enchilada sauce by heating olive oil in a large skillet over medium heat. Sprinkle in flour and whisk together, cook for 2 minutes.
• Whisk in chili powder, garlic powder, cumin, dried oregano, salt, and tomato paste. Cook for 3-5 minutes or until very fragrant.
• Pour in vegetable broth and apple cider vinegar, bring to a boil then reduce to a simmer for 5-7 minutes or until sauce has thickened. Remove from heat and set aside.
• Make the enchilada filling by heating olive oil in a large skillet over medium heat, then sauté red onion, bell pepper, and garlic in oil for about 4-5 minutes or until soft.
• Add in spinach and corn, cook until spinach has completely cooked down and wilted. Mix in the refried beans until warm throughout.
• Spread 1 cup enchilada sauce on the bottom of a casserole dish. Wrap tortillas in a damp paper towel and microwave until very pliable. One at a time, spoon 1/4 cup filling to the middle of the tortilla and roll. Place, seam-side down, in the casserole dish on top of the enchilada sauce. Repeat until you've run out of filling.
• Cover enchiladas with remaining sauce, then bake for 15 minutes. Remove from oven, let cool for about 5 minutes, then serve with avocado.

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.