Updated: Nov 6, 2018
My family loves mexican food and enchiladas were super easy to make vegan and delicious. I made the enchiladas with an enchilada sauce I found on Thomas Full of Plants website. This enchilada sauce is the BOMB! I changed the sauce a little bit from Thomas's, to spice it up a little bit more. I made quinoa, to be a filling of the enchiladas, and also a vegan chili cheese, made from tofu and spices. I also used four cans of beans, which I added to the enchilada sauce, once the enchilada sauce was through simmering, as another filling. This time I used four cans of black beans but pinto or mixed beans work well as well. Just use what you have on hand.
(To make certain your enchiladas are not dry, double this recipe for the enchilada sauce)
1 onion, finely chopped(or 1 tsp onion powder)
1 garlic clove minced(or 1 tsp garlic powder)
1 1/2 cups of tomato sauce, make your own, buy low fat or no fat red sauce
1 tsp. ground cumin
1 tsp. oregano
1 Tbsp. apple cider vinegar
3 Tbsp. nutritional yeast
1 can of Rotel(tomatoes with peppers)
4 cans of rinsed black, pinto or mixed beans
100% Whole Wheat Lavash
2 pieces of whole wheat lavash(I bought this lavash at Trader Joes)
Saute the chopped onion in a initially hot 3-4 quart pan, then turn the heat way down and let the natural juices of the onion, cook the onion. Stir as needed. Add the garlic and stir in. Saute 1 minute more. (Just as an aside, my daughter has trouble processing onions and garlic-not as much trouble when they are cooked as they are here- and the photo of the enchiladas you see has no onion or garlic, and instead has 1 tsp each of both onion and garlic powder). Next, add the tomato sauce, the cumin, the oregano, the apple cider vinegar and the nutritional yeast. Stir together and simmer until all the spices are well incorporated, about 30-40 minutes over a low flame. Once simmering is done, add the four cans of beans. Set aside.
2 cups of quinoa
4 cups for vegetable broth
Measure two cups of quinoa into a sieve and rinse the quinoa until the water runs clear.
Dump the wet quinoa into a 3-4 quart pot(it's a pain to get all those little bits of quinoa into the pot but c'est la vie) and add the 4 cups of vegetable broth. Heat the pot to boiling and then turn down the heat as low as possible and simmer for 20 minutes. Once done, set aside.
One 12 oz. package of silken tofu
1/2 cup nutritional yeast
2 cloves of garlic minced
2 Tbsp. lemon juice
1 Tbsp miso paste, rounded
1/2 tps salt
1 tsp cumin powder
1 tsp onion powder
1/2 Tbsp + 1 tsp chili powder
Throw the tofu, nutritional yeast, garlic, lemon juice, miso paste, cumin, onion powder, and chili powder into the blender and blend. Set aside.
To build the enchiladas, take a 9 x 13 pyrex dish and spread the enchilada sauce bean mixture along the bottom of the pyrex to cover. Then add dollops of quinoa, on top of the bean mixture, once again somewhat covering the bottom of the pyrex. Finally, pour three lines of chili cheese on top of the quinoa and beans. Add one sheet of lavash to cover all that was just laid and then repeated the enchilada bean sauce, the quinoa and the chili cheese steps again. Laid one more lavash sheet and repeated the enchilada bean sauce, the quinoa and chili cheese steps again. The photo shows the 9 x 13 filled with all of those steps. You can see the enchilada bean sauce surrounding the quinoa and chili cheese. Bake at 350 for 30 minutes. I had about a cup of enchilada bean sauce left over after building the enchiladas so I just poured some right on top of the enchilada after the enchiladas were done baking and just before heating or serving.
I like to get some greens in everything I eat, so this is how I prepare my bowl.
This is a bowl full of baby kale and arugala. Then I throw my enchilada on top and microwave for 2 1/2 mintes.
Mix all the greens into your enchilada and you are getting delcious enchiladas and your greens to boot!