– I do love my vegan enchiladas… so good, so much healthier. –
A while back I made potato kale vegan enchilada recipe from Isa Chandra Moskowitz and Terry Hope Romero’s Veganomicon. I thought I would make it again, this time with their vegan cilantro sour cream and using rainbow chard instead of kale. I was serving a group of six and everyone was super stoked with the results. The general opinion was, “Wait – you mean we can have enchiladas without feeling bloated and crappy afterwards from gorging ourselves on a pound of cheese per person?” I love cheese as much as the next gal, but it’s just not happening for my physiology lately. Sometimes I lament the loss of the occasional cheesy grease ball, but with alternatives like this dish, I miss it a little less every day.
A few things about this vegan enchilada recipe: first, it takes about two hours to prepare the whole thing, about twice the amount of time that the book calls for (Isa must be a mega-uber enchilada roller or something). Second, since the dish is baked, it has more of a casserole texture. The sauce soaks into the tortillas and you end up with what looks like a messy lasagna if you pack the enchiladas into the pan, so if you’re looking for a more schnazzy presentation, leave a little space between them so you can easily remove them one at a time.
This vegan enchilada recipe will astound your guests. Rich, thick, filling - and healthy! You don't need meat and cheese to be delicious.
- 2 tablespoons olive oil
- 1 small sweet onion, diced
- 3 large green chiles, roasted, peeled, and seeded (I used mild Anaheim… use whatever you prefer)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon marjoram
- One 28-ounce can of roasted diced tomatoes, with the juice
- 1 teaspoon sugar, or agave nectar
- 2 teaspoons salt
- 1 pound Yukon gold, or other waxy potatoes
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 pound chard, washed, trimmed of stem, and chopped fine
- 1 large carrot, diced
- 1/2 cup baby peas
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable broth
- 3 tablespoons lime juice, (from two to three limes)
- 1/4 cup toasted pumpkin seeds, chopped coarsely
- 1 1/2 teaspoon salt, to taste
- 10 to 14 corn tortillas
- Quick homemade vegan sour cream, to garnish
- In a large, heavy bottom sauce pan, saute onion in olive oil over medium heat until soft – about five minutes. Add remaining sauce ingredients, bring up to a simmer, and remove from heat.
- When mixture has cooled a bit, taste and adjust salt if necessary. Blend the sauce with an immersion blender until smooth (I just poured the mix into my regular blender and used that… it makes far less of a splattery mess than the immersion blender).
- Preheat the oven to 375°F (190°C).
- Start a large pot of water to boil on the stove. Peel potatoes if you like (I leave the skins on for taste and texture) and chop them into 1-inch cubes. Add to potatoes boiling water and boil until tender, about 15 minutes, then drain, mash a bit with a fork, and set aside.
- Over a medium-low flame, heat olive oil until it shimmers. Add garlic and cook for one minute, stirring constantly.
- Add chard, carrots, and peas, and sprinkle with a little sea salt. Increase burner level to medium, stirring constantly to mix chard, oil, and garlic. Cover and steam for about five minutes, until greens are wilted.
- Remove lid and mix in potatoes, mashing a bit more as you go. You want it loose, but with nice potato-y chunks. Add veggie stock, lime juice, cumin, pumpkin seeds, and salt, cooking another four minutes, until the stock is absorbed. Add more stock or lime juice to taste, then remove from heat.
- Pour about 3/4 cup of enchilada sauce into a pie plate or deep dinner plate. Create an assembly line in this order: lightly oiled hot cast iron pan for softening tortillas, plate with sauce, filling, and the baking dish where you’ll be putting your finished enchiladas.
- Ladle a little sauce into the baking dish and spread it around to lightly cover the bottom. Take a corn tortilla, set it into the hot cast iron pan for 20 seconds, then flip it over and repeat. Once the tortilla is soft and pliable, drop it into the pie plate to completely coat it in sauce, then flip and repeat.
- Place tortilla in baking dish and run a generous amount of potato filling down the center, rolling it up and placing it in the dish. Continue with the rest of the tortillas, leaving about a quarter inch between them so that they will be easier to plate.
- Pour 1 1/2 cups of sauce over the top of the enchiladas, reserving the rest for later. Cover tightly with foil and bake for 25 minutes, then remove foil and bake for another ten minutes to brown the edges of tortillas.
- Allow to cool slightly before serving (they’ll be hot!) and top with a little more enchilada sauce and a dollop of vegan cilantro sour cream.
This content was originally posted on FearlessFresh.com.