Vegan Enchiladas
Ingredients
Sauce: 2 T. Olive Oil ½ Onion, Diced 2 Garlic Cloves, Minced 3.5-oz. (2 T.) Green Chilies, Diced 1 T. Ground Cumin 1 T. Chili Powder ½ t. Cayenne Pepper 4 T. All-Purpose Flour 2 C. Water 5 T. Tomato Paste Filling: 2 T. Olive Oil 1 lb. Firm Tofu ½ Onion, Diced 15 oz. Black Beans, Drained 2 cloves garlic, minced 3.5-oz. (2 T.) Green Chilies, Diced 1 T. Ground Cumin 2 T. Chili Powder ¼ t. Cayenne Pepper --- 3 Tortilla Wraps* Guacamole Supplies Small Saucepan Medium Skillet Medium Casserole Dish Oven |
Directions
Sauce: Heat oil in small saucepan over medium heat. Sauté onions a few minutes until slightly tender. Add garlic, chilies, cumin, chili powder, and cayenne pepper. Sauté a few more minutes until garlic begins to brown. Add flour, stirring quickly to form thick paste. Stir in water and tomato sauce, mixing well. Reduce heat to low, and simmer while making filling. Filling: Heat oil in a medium skillet over medium heat. Drain and crumble tofu, add to skillet. Cook 5 minutes on medium heat to burn off some of the excess liquid. Add the other half of your onion; sauté a few minutes. Add beans, garlic, chilies, cumin, chili powder and cayenne pepper. Continue cooking on medium heat until excess liquid has cooked off, stirring to prevent burning. Preheat oven to 375 degrees. Spread 1/3 sauce over bottom of casserole dish. Roll filling into tortilla wraps and place snuggly into casserole dish. I usually have extra filling and stuff it on the sides or between the wraps. Top with remaining sauce. Bake at 375 degrees for 15 minutes, or until sauce starts to bubble. Serve with guacamole. Notes: *I used 10-in tortillas and made three large enchiladas. Smaller wraps will give you more enchiladas. -I didn’t have any green pepper to add this time, but ½ a pepper thrown in with the tofu filling is tasty. Servings: 6 Prep and Cooking Time: 55 minute prep; 15 minute bake |
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