These were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you’ll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy “Ha-Ha That Was Vegan And You Loved It” dance. (But try not to gloat too much.) 😉  The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.
INGREDIENTS:
Sauce:
28-oz can diced tomatoes, undrained
1/2 C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic
Filling:
2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed
The rest:
6 large flour tortillas
Daiya cheese shreds
DIRECTIONS:
Preheat oven to 350. In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.
While the filling is cooking, place the roasted red peppers and garlic in the food processor:
Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.
Let it simmer for 5-10 minutes. Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.
To assemble the enchiladas, place about a third of the sauce on the bottom of a 9×13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.
Roll up tightly and place fold-side down in the pan.
Top with the remaining sauce and sprinkle some more Daiya on top.
Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too).
Enjoy!
- Sauce:
- 28-oz can diced tomatoes, undrained
- ½ C vegetable broth
- 2-1/2 tsp Ancho chile pepper
- 1-1/2 tsp cumin
- 1 tsp oregano
- 1 tsp sugar
- 1-1/2 tsp salt
- 2 jarred roasted red peppers
- 2-3 large cloves of garlic
- Filling:
- 2 tsp olive oil
- 2 Field Roast sausages, Chipotle style, crumbled
- 1 C onion, diced
- 5-6 C fresh spinach, torn into pieces, or chopped
- 1 15-oz can black beans, drained and rinsed
- The rest:
- 6 large flour tortillas
- Daiya cheese shreds
- Preheat oven to 350.
- In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minute
- Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.
- While the filling is cooking, place the roasted red peppers and garlic in the food processor. Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.
- Let it simmer for 5-10 minutes.
- Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.
- To assemble the enchiladas, place about a third of the sauce on the bottom of a 9x13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.
- Roll up tightly and place fold-side down in the pan.
- Top with the remaining sauce and sprinkle some more Daiya on top.
- Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too). Enjoy!
Patrick says
These look amazing! I LOVE Field Roast sausages, especially the Chipotle!
epicureanvegan says
Me too. The chipotle style is my favorite!
Teresa Redmond-Ott says
Thanks for this April! I was just thinking about having vegan enchiladas yesterday….you know how those “great minds” work. 😉
epicureanvegan says
I think you guys would like these. We miss you guys and your farm family! We’ll have to come over one of these days and I’ll bring these enchiladas!
Sandi says
I love doing the happy “Ha-Ha That Was Vegan And You Loved It” dance! I also love Field Roast, spinach and enchiladas! I am making this TONIGHT!
epicureanvegan says
I think even your meat-lovin’ man would love these, Sandi!
Sandi says
I made them last night and we both loved them. Carnivore Jon even took leftovers to work today for lunch! Now that’s sayin’ somthin’! TASTY!!!!!!!!!!!!!!!! I’ll never use canned enchilada sauce again. XOXO
epicureanvegan says
Fantastic! When Carnivore Jon can actually eat vegan leftovers . . . that’s big time!
Barb says
I love enchiladas, but haven’t made any in ages… This one sounds too good to pass up though!
trystea says
Have been looking for an enchilada recipe that wasn’t so heavy in sour cream or cheese. This sounds so good!!
epicureanvegan says
If you make these, let me know that you think!
Amber says
Can I make these ahead of time and put them in the fridge, then bake when I’m ready to serve them?
epicureanvegan says
Yes, absolutely! (Sorry for my late response–I was away this weekend)