vegan enchiladas

February 20, 2011 § 1 Comment

These vegan enchiladas tasted a lot better than I expected, or perhaps than they look in my less than perfect picture above. However, trust me that they taste good! They are hearty without being heavy. I adapted the recipe from the Vegan Enchilada recipe from Ayinda Howell I found online at the New York Times. I substituted black beans for the tofu. I also reduced the amount oil because it just seemed like a lot. I think they would go well with a simple cabbage salad of shredded cabbage, lime juice, and sea salt.  Here’s the recipe with my substitutions:

Vegan Enchiladas (serves 2 – 3)

Ingredients, for the sauce

1 – 2 T oil
half a medium onion, diced
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 1 /2 T ground cumin (I use a roasted ground cumin.)
1 1/2 T chili powder
3 T all-purposed flour
3/4 c water
8 oz. canned tomato sauce
1/8 – 1/4 t salt, optional

Ingredients, for the rest

1 – 2 T oil
1 can of black beans
6 – 7 six inch corn tortillas
half a medium onion, diced
half a red bell pepper, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 t cumin or more if you want
1 t chili powder, or more if you want
2 T soy sauce

Preparation

1. To prepare the sauce, add oil to saucepan to heat. Add onions, garlic, and jalapeno and saute until translucent – about 5 minutes. Add cumin, chili powder, and flour, whisking until browned. Stir in 3/4 c water and the tomato sauce. Mix well. Reduce heat to low and simmer for 15 minutes.

2. Preheat over to 375.

3. To prepare the filling, heat a skillet over medium heat and add oil. Add black beans, and cook until the liquid has evaporated – about 10 – 15 minutes.

4. Wrap tortillas in foil and place in oven for 15 minutes.

5. Once the beans look dryer, add two-thirds of the onion and 1/2 of the red bell pepper. Stir, and then add the garlic, jalapeno, cumin, and chili powder. Mix well. Add soy sauce and mix well. Cook an additional 10 minutes. The mixture will be dry, but that’s fine. If you want you could add a bit of water.

6. To assemble, coat a casserole dish with a bit of oil. Spread 1/3 of the sauce on the bottom. In each tortilla place a portion of the bean mixture, roll, and place seam side down in the casserole. Place all tortillas next to each other snugly. Pour the rest of the sauce over the tortillas. Sprinkle with remaining onion and pepper. Based in oven for 15 minutes.

7. Serve with a squeeze of lime.

Advertisements

§ One Response to vegan enchiladas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading vegan enchiladas at kitchen window.

meta

%d bloggers like this: