Vegan Enchiladas

Vegan Enchiladas
We’ve been on a Mexican food kick lately and I think these vegan enchiladas are my favorite so far. I don’t really like the vegan cheeses that you can buy from the grocery store so I decided to stuff these with with a potato filling and a tofu filling. Let me say that these enchiladas really hit the spot.

Last weekend we were at Trader Joes and they were giving out samples of a chipotle black bean dip (that is vegan!) and we’ve really been enjoying this as a snack with tortilla chips. Gosh I love Trader Joe’s samples, heh. I always make a bee line straight for the sample station, followed by the coffee station, and THEN I can do my shopping. Anyways, in half of the enchiladas I spread a little bit of this dip on the tortilla and this gave them a nice kick. Eric preferred the ones with the bean dip. You could always replace this with black beans and I’m sure that would be delicious as well!
Filling
While I was in the planning stages of this recipe it sounded like so much work since the sauce, potato filling and tofu filling are all homemade. To my delight these came together much quicker than anticipated. I think they will even make a nice freezer meal in the future.
It’s been a busy few weeks. Little miss Bella had a teeth cleaning on Friday and ended up having 11 teeth extracted! šŸ™ 11 teeth! Unfortunately all 11 were her back teeth and molars, so we are unsure if she will be able to eat anything other than soft food from now on. Needless to say feeding one dog wet food and the other dry food does not go over too well. We’re currently working on a meal time plan in caseĀ Bella ends up not being able to eat her kibble once her sutures dissolve.
Enchiladas
Vegan Enchiladas
Print Recipe
Vegan enchiladas filled with potato fillings, tofu filling, and black bean paste. Topped with homemade enchilada sauce.
Servings Prep Time
12 Enchiladas 30 minutes
Cook Time
35 minutes
Servings Prep Time
12 Enchiladas 30 minutes
Cook Time
35 minutes
Vegan Enchiladas
Print Recipe
Vegan enchiladas filled with potato fillings, tofu filling, and black bean paste. Topped with homemade enchilada sauce.
Servings Prep Time
12 Enchiladas 30 minutes
Cook Time
35 minutes
Servings Prep Time
12 Enchiladas 30 minutes
Cook Time
35 minutes
Ingredients
For the enchilada sauce
For the potato filling
For the tofu filling
Other ingredients
Servings: Enchiladas
Instructions
For enchilada sauce
  1. Heat the avocado oil in a medium sauce pan.
  2. Once hot add the onion and garlic and cook until translucent.
  3. Add the tomato sauce, tomato paste, vegetable brother, sugar and spices and bring to a simmer.
  4. Simmer for about 5 minutes and then remove from heat to cool to room temperature.
  5. Once at room temp pour the sauce into a blender (I used my food processor) and blend until smooth. Set aside
For the potato filling
  1. Peel the potatoes and cut into cubes
  2. Place the cubed potatoes into boiling water and boil until a fork easily goes through the potatoes.
  3. Strain the potatoes and pour back into the pot.
  4. Add the vegan butter, salt, pepper and almond milk into the pot and blend with a hand mixer until smooth. Set aside.
For the tofu filling
  1. Drain the water from the tofu and then wrap the tofu in two paper towels and then a tea towel.
  2. Press the tofu for 15 minutes by adding a heavy object on top (a heavy book works or a tofu press).
  3. Heat the avocado oil in a small saute pan and add the onion and garlic. Saute until translucent.
  4. Add the onions and garlic to a food processor along with the nutritional yeast, salt, garlic powder and onion powder.
  5. Crumple the tofu into the food processor and blend until smooth. Set aside.
For the assembly
  1. Pour half of the enchilada sauce into a large baking dish.
  2. Place a medium flour tortilla on a cutting board.
  3. Spred 1/2 tbsp of the chipotle bean dip along the center of the tortilla.
  4. Add 2-3 tbsp of potato filling and 2-3 tbsp of tofu filling to the center of the flour tortilla.
  5. Fold the tortilla with filling like a burrito.
  6. Add the enchilada to the baking dish and repeat with the other enchiladas.
  7. After all enchiladas are made
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