Friday, November 3, 2017

Vegan Enchiladas

Enchilada Sauce
  • 1 tbsp oil
  • ½ white onion, diced
  • 3 cloves garlic, minced
  • 1 15-ounce can tomato sauce
  • 1 chipotle pepper in adobo, chopped
  • 2 tsp adobo sauce
  • ½ cup water (or broth)
  • 2 tbsp maple syrup
  • salt + pepper
Enchilada Filling
  • 1 tbsp oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ white onion, diced
  • 1 poblano pepper (seeds removed), diced
  • 1 15-ounce can refried beans
  • 1 15-ounce can pinto beans, drained + rinsed
  • 8 tortillas
  1. Heat large skillet over medium heat. Once hot, add 1 tbsp oil, onion, and garlic. Gook until onion is translucent.
  2. Add tomato sauce, chipotle pepper, adobo sauce, maple syrup, and water. Reduce heat and simmer 5-10 minutes, covered to prevent splattering.
  3. Taste and adjust seasoning as desired.
  4. In another skillet or saucepan, heat 1tbsp oil. Also, preheat oven to 350 degrees.
  5. Add onion and poblano pepper to hot skillet. Season with salt and pepper. Cook until pepper is soft and onion is translucent.
  6. Add refried beans, drained pinto beans, smoked paprika, garlic powder, chili powder. Mix well and cook for five minutes. Add ⅓ cup of the enchilada sauce. Remove from heat.
  7. Pour bit of sauce into bottom of 9 x 13 inch baking dish. Spread to coat bottom of dish. Fill tortilla shells with filling and place them seam-side down.
  8. Pour remaining sauce over top of enchiladas. Bake at 350 degrees for 20 minutes.
  9. Top with avocado, red onion, lime juice.

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