I decided to tackle one small item today: enchiladas. A friend and classmate of mine (the amazing Wendy!) made some awesome enchiladas earlier this week that inspired me to try my own batch. I also just happened to have some corn tortillas lying around (thanks LeAnne!).
I adapted this recipe from Paul McCartney's "Ob-La-Di" enchilada recipe. I had never made enchiladas before, but these were amazing. Instead of rolling individual enchiladas, I used the tortillas as layers, similar to how you would use noodles in lasagna. The result? A delicious and easy enchilada "casserole."
I topped it off with some tofu "sour cream" and fresh cilantro. Usually I'm not a big fan of vegan sauces made from tofu, but this "sour cream" was delicious. It even got Ash's seal of approval -- which, as you know, means everything. :) Enjoy!
This makes about 9 servings.
For the Sauce
- 1 cup tomato sauce
- 1 cup water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- 2 Tbsp. cornstarch dissolved in 4 Tbsp. water
- small bunch cilantro, chopped
For the Filling
- 1 cup black beans
- 1 cup pinto beans
- 1 cup cooked sweet potato, chopped
- 1 onion, chopped
- 1/4 tsp. cumin
- 1/4 tsp garlic powder or 1 tsp. minced fresh garlic
- 1/4 tsp. black pepper
- 1 1/3 cups salsa
- 1 cup steamed kale
- 6 tortillas
Pre-heat the oven to 350ºF. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.
In the meantime, prepare the filling: Mix the beans, onion, sweet potato, kale, cumin, garlic, pepper, and salsa.
Fry the tortillas in a bit of olive oil for a couple of minutes.
I used a 6"x6" baking dish. Add a little sauce to the bottom of the dish. Add 2 tortillas (you might have to rip one into a couple of pieces to make it fit.) and top with a bit of the filling. Add more sauce. Repeat these steps for another layer. Top the final tortillas and top with more sauce. Bake for 35-45 minutes.
For the "sour cream" (Adapted from the Veggie Table)
- 1/2 block tofu
- 2 Tbs lemon juice
- 3 Tbs canola oil
- Salt to taste