Enchiladas Archives - Epicurean Vegan

Enchilada Lasagna with Cilantro Ricotta

January 3, 2016 by Epicurean Vegan

Talk about a tasty international combination! And why not? Two cuisines, Mexican and Italian come together beautifully for this amazing dish that will wow any meat eater. Oh, and it’s gluten-free! Voila! I mean . . . ole! Hmmm…okay, how about yum!

INGREDIENTS:
Enchilada sauce
28-oz can fire roasted diced tomatoes
1/2 C vegetable broth
2-1/2 tsp Ancho chili powder
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
3 jarred roasted red peppers
3 cloves of garlic
Cilantro Ricotta
14-oz extra firm tofu, drained and pressed
2-1/2 C fresh cilantro
1/3 C nutritional yeast
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp cumin
2 Tbs lime juice
The rest
1 Tbs olive oil
1 large onion, chopped
1 green bell pepper, chopped or diced
1 C corn kernels
2 15-oz cans black beans, drained and rinsed
4 C fresh baby spinach
18 5-inch corn tortillas
Optional toppings
Guacamole
Pepita seeds
Green onion, sliced
Vegan sour cream
Salsa
Lettuce, chopped

DIRECTIONS:
Preheat oven to 375. Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.

To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
Pour about half of the enchilada sauce into the bottom of a 9×13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
Spread a third of the ricotta on top of the tortillas:
Next, add a third of the spinach leaves, then a third of the bean mixture:
Repeat layering two more times then top with remaining sauce:
Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!

Enchilada Lasagna with Cilantro Ricotta

Talk about a tasty international combination! And why not? Two cuisines, Mexican and Italian come together beautifully for this amazing dish that will wow any meat eater. Oh, and it's gluten-free! Voila! I mean . . . ole! Hmmm...okay, how about yum!

Author: Epicurean Vegan

Ingredients

Enchilada sauce
28-oz can fire roasted diced tomatoes
½ C vegetable broth
2-1/2 tsp Ancho chili powder
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
3 jarred roasted red peppers
3 cloves of garlic
Cilantro Ricotta
14-oz extra firm tofu, drained and pressed
2-1/2 C fresh cilantro
⅓ C nutritional yeast
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp cumin
2 Tbs lime juice
The rest
1 Tbs olive oil
1 large onion, chopped
1 green bell pepper, chopped or diced
1 C corn kernels
2 15-oz cans black beans, drained and rinsed
4 C fresh baby spinach
18 5-inch corn tortillas
Optional toppings
Guacamole
Pepita seeds
Green onion, sliced
Vegan sour cream
Salsa
Lettuce, chopped

Directions

Preheat oven to 375.
Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.
To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
Pour about half of the enchilada sauce into the bottom of a 9x13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
Spread a third of the ricotta on top of the tortillas.
Next, add a third of the spinach leaves, then a third of the bean mixture.
Repeat layering two more times then top with remaining sauce.
Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!

My 3-year Blogger-versary!

January 21, 2013 by epicureanvegan

Three years and 542 posts later, here I am. Still vegan. Still happy. Still blogging away. I have to admit, the anniversary sneaked up on me because it was actually WordPress who reminded me (and also, it’s time to renew, of course). I posted A Look Back in July 2011, so I figured this was a good time to look back again at some vegan favorites.

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

October 23, 2012 by epicureanvegan

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!

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

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.

Author: Epicurean Vegan

Ingredients

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

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 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!

Avocado and Pinto Bean Enchiladas

April 18, 2012 by epicureanvegan

These are probably some of the tastiest enchiladas I’ve had. The original recipe is from eat, drink & be vegan. I made a couple of minor changes because I couldn’t find one of the ingredients, added some green chilies, but also made a bigger batch (inadvertently). Her recipe yielded 10-12 enchiladas, but I ended up with 17—if my pan was bigger, I would have got 18. I’m glad that I bought extra enchilada sauce because of this. I’m not sure if I just didn’t fill the tortillas up enough, but I definitely had lots of filling left over after the first dozen tortillas. In any case, they were delicious. I was really intrigued with the 1/2 cup of cashew pieces the recipe requires and I have to tell you, they’re fabulous—they add just a little crunch. I highly recommend using them. Below is how I made these, but click on the above link for the original recipe.

INGREDIENTS:
16-18 corn tortillas
1 Tbs olive oil
2 tsp garlic, minced
1 C onion, thinly sliced
1 tsp Ancho chili powder
1/2 tsp cumin
1/4 tsp allspice
1/4 tsp salt
1/8 tsp black pepper
2-1/2 C mushrooms, sliced
1 can pinto beans, drained
1/2 C cashews, chopped
2 Tbs lime juice
2 avocados, peeled and pitted
1-1/4 tsp salt
2 19 oz cans enchilada sauce
1 small can diced green chilies, mild or hot
Optional ingredients: Daiya cheese, cilantro, and vegan sour cream

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and garlic. Add the onions, chili powder, cumin, allspice, the 1/4 tsp of salt, and the pepper. Saute for about 3 minutes.

Add the mushrooms, beans, and cashews and cook another 5-7 minutes. Remove from heat and let cool a few minutes.

Meanwhile, mash the avocado with the 1-1/4 tsp of salt in a bowl, or use the food processor. The avocados I had weren’t completely ripe so I used the food processor. I probably got them a little too mashed, but it turned out just fine.

Stir in half a can of one of the enchilada sauces and the green chilies, into the avocado mixture.

Blend the avocado mixture with the onion/mushroom mixture. At this point, I heated some water in my steam pot to steam the tortilla shells. Place a tortilla one at a time in the pot–it’ll only take about 15-20 seconds per side to steam the tortilla. Pour the rest of the enchilada sauce from the first can on the bottom of a 15″ baking dish (you can also use some from the other can. I also started out with a 9×13 and realized it wasn’t going to be big enough, so I added an 8×8″ baking dish). Fill each tortilla with about 4-5 tablespoons of filling, roll up, and place fold-side down in the pan. Repeat. Pour the remaining sauce on top.

Cover and bake 16-18 minutes. Remove the foil and top with cheese (if using) and bake another 10-12 minutes.

Top with cilantro and sour cream. Enjoy!

Avocado and Pinto Bean Enchiladas

These are probably some of the tastiest enchiladas I've had. The original recipe is from eat, drink & be vegan. I made a couple of minor changes because I couldn't find one of the ingredients, added some green chilies, but also made a bigger batch (inadvertently). Her recipe yielded 10-12 enchiladas, but I ended up with 17---if my pan was bigger, I would have got 18. I'm glad that I bought extra enchilada sauce because of this. I'm not sure if I just didn't fill the tortillas up enough, but I definitely had lots of filling left over after the first dozen tortillas. In any case, they were delicious. I was really intrigued with the ½ cup of cashew pieces the recipe requires and I have to tell you, they're fabulous---they add just a little crunch. I highly recommend using them. Below is how I made these, but click on the above link for the original recipe.

Author: Epicurean Vegan

Ingredients

16-18 corn tortillas
1 Tbs olive oil
2 tsp garlic, minced
1 C onion, thinly sliced
1 tsp Ancho chili powder
½ tsp cumin
¼ tsp allspice
¼ tsp salt
⅛ tsp black pepper
2-1/2 C mushrooms, sliced
1 can pinto beans, drained
½ C cashews, chopped
2 Tbs lime juice
2 avocados, peeled and pitted
1-1/4 tsp salt
2 19 oz cans enchilada sauce
1 small can diced green chilies, mild or hot
Optional ingredients: Daiya cheese, cilantro, and vegan sour cream
Top with cilantro and sour cream. Enjoy!

Directions

Preheat oven to 400. In a large skillet, heat the olive oil and garlic. Add the onions, chili powder, cumin, allspice, the ¼ tsp of salt, and the pepper. Saute for about 3 minutes.
Add the mushrooms, beans, and cashews and cook another 5-7 minutes. Remove from heat and let cool a few minutes.
Meanwhile, mash the avocado with the 1-1/4 tsp of salt in a bowl, or use the food processor. The avocados I had weren't completely ripe so I used the food processor. I probably got them a little too mashed, but it turned out just fine.
Stir in half a can of one of the enchilada sauces and the green chilies, into the avocado mixture.
Blend the avocado mixture with the onion/mushroom mixture. At this point, I heated some water in my steam pot to steam the tortilla shells. Place a tortilla one at a time in the pot--it'll only take about 15-20 seconds per side to steam the tortilla. Pour the rest of the enchilada sauce from the first can on the bottom of a 15" baking dish (you can also use some from the other can. I also started out with a 9x13 and realized it wasn't going to be big enough, so I added an 8x8" baking dish). Fill each tortilla with about 4-5 tablespoons of filling, roll up, and place fold-side down in the pan. Repeat. Pour the remaining sauce on top.
Cover and bake 16-18 minutes. Remove the foil and top with cheese (if using) and bake another 10-12 minutes.

Potato and Kale Enchiladas

April 28, 2011 by epicureanvegan

It’s a damn good thing these came out SO DELICIOUS because they were a bit labor-intensive (and that was after I simplified the recipe)! The Husband picked out this recipe from Veganomicon and even though they sounded amazing, after I read the instructions, I put off making these until I knew I’d have plenty of time to devote to them. Finally, last night I cracked open the cookbook and got to work. I made some alterations to simplify the recipe and to cut down on some of the time required to make this. I LOVE the enchilada sauce and frankly, that portion is pretty easy. I would definitely use this sauce recipe for all enchiladas I make, and even lasagna. I will list the original recipe and add my alterations. Overall, I’m so glad I made these—they’re wonderful!

INGREDIENTS:
Enchilada Chile Sauce:
2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped (Yeah, I used a 7-oz can)
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote) I used regular oregano
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt
Potato and Kale Filling:
1 lb waxy potatoes (Yukon gold or red) I used russet
1/2 lb kale, washed, trimmed and chopped finely (Use the food processor! It will save you. Plus, I added another 1/2 lb)
4 cloves garlic, minced
1/2 tsp cumin
1/4 C vegetable broth or water
3 Tbs lime juice
1/4 C toasted pumpkin seeds, chopped coarsely, plus extra for garnish. (First, I had no desire to grab a pan and toast these, especially since I didn’t notice they had to be toasted until it was time to add them. I didn’t bother chopping them, either).
1-1/2 tsp salt, or to taste (Seemed like a lot, so I just did a little)
12-14 corn tortillas (These are my favorite: a cross between a flour and corn tortilla. They roll up beautifully without having to steam them at all first) : La Tortilla Factory Hand Made Style

DIRECTIONS:
Preheat oven to 375. Use a 11.5″x7.5″ casserole dish. To save yourself a headache: first, get the kale washed, trimmed and chopped, and peel and dice the potatoes.

To prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer.

Remove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth. (I used the food processor.)

To prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce–just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.

To create these fabulous enchiladas . . . finally. . . the recipe says to ladle some sauce in a shallow dish and a heated griddle. Seriously?! My kitchen already looked like the Swedish Chef had made a 10-course meal in it and adding another pan to my already-crowded workspace just wasn’t going to happen. Plus, the tortillas I used are perfect for rolling—they’re soft enough already that they won’t crack. So if you wish to torture yourself, this is what the original recipe says: Ladle a bit of sauce onto the bottom of the casserole dish (ok, I did do that). Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla (or use one. Or don’t do it that way at all). Seriously, too messy and labor-intensive. Fill with potato filling and roll up. Ok, I took the easy epicurean vegan way. After adding a layer of sauce on the bottom, I scooped some filling into my already soft and wonderfully pliable tortilla, rolled it up and placed it in the pan. That easy. Continue until the pan is filled.

After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Now, I can’t imagine enchiladas without cheese, so I sprinkled some Daiya cheese shreds on top.

Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce (that you’ve warmed up). You may not recognize your kitchen once these are in the oven, but at least while they bake, you’ll have time to reclaim your space! Enjoy!

Potato and Kale Enchiladas

It's a damn good thing these came out SO DELICIOUS because they were a bit labor-intensive (and that was after I simplified the recipe)! The Husband picked out this recipe from Veganomicon and even though they sounded amazing, after I read the instructions, I put off making these until I knew I'd have plenty of time to devote to them. Finally, last night I cracked open the cookbook and got to work. I made some alterations to simplify the recipe and to cut down on some of the time required to make this. I LOVE the enchilada sauce and frankly, that portion is pretty easy. I would definitely use this sauce recipe for all enchiladas I make, and even lasagna. I will list the original recipe and add my alterations. Overall, I'm so glad I made these---they're wonderful!

Author: Epicurean Vegan

Ingredients

Enchilada Chile Sauce:
2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped (Yeah, I used a 7-oz can)
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote) I used regular oregano
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt
Potato and Kale Filling:
1 lb waxy potatoes (Yukon gold or red) I used russet
½ lb kale, washed, trimmed and chopped finely (Use the food processor! It will save you. Plus, I added another ½ lb)
4 cloves garlic, minced
½ tsp cumin
¼ C vegetable broth or water
3 Tbs lime juice
¼ C toasted pumpkin seeds, chopped coarsely, plus extra for garnish. (First, I had no desire to grab a pan and toast these, especially since I didn't notice they had to be toasted until it was time to add them. I didn't bother chopping them, either).
1-1/2 tsp salt, or to taste (Seemed like a lot, so I just did a little)
12-14 corn tortillas (These are my favorite: a cross between a flour and corn tortilla. They roll up beautifully without having to steam them at all first) : La Tortilla Factory Hand Made Style

Directions

Preheat oven to 375. Use a 11.5"x7.5" casserole dish. To save yourself a headache: first, get the kale washed, trimmed and chopped, and peel and dice the potatoes.
To prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer.
Remove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth. (I used the food processor.)
To prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce--just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.
To create these fabulous enchiladas . . . finally. . . the recipe says to ladle some sauce in a shallow dish and a heated griddle. Seriously?! My kitchen already looked like the Swedish Chef had made a 10-course meal in it and adding another pan to my already-crowded workspace just wasn't going to happen. Plus, the tortillas I used are perfect for rolling---they're soft enough already that they won't crack. So if you wish to torture yourself, this is what the original recipe says: Ladle a bit of sauce onto the bottom of the casserole dish (ok, I did do that). Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla (or use one. Or don't do it that way at all). Seriously, too messy and labor-intensive. Fill with potato filling and roll up. Ok, I took the easy epicurean vegan way. After adding a layer of sauce on the bottom, I scooped some filling into my already soft and wonderfully pliable tortilla, rolled it up and placed it in the pan. That easy.
After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Now, I can't imagine enchiladas without cheese, so I sprinkled some Daiya cheese shreds on top.Continue until the pan is filled.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce (that you've warmed up). You may not recognize your kitchen once these are in the oven, but at least while they bake, you'll have time to reclaim your space! Enjoy!

Vegan Enchiladas

April 16, 2010 by epicureanvegan

These were yummy and satisfying! I used stir-fry seitan, but you can use sliced portobello mushrooms or Boca Meatless Crumbles. To clear out the sinuses, puree some chilies in adobo sauce (comes in a 7-oz can) and mix in with the meat-of-choice. I used about 6 tablespoons and the Husband and Fifth Grader found it a little too fork-curling hot, so next time, I’ll use only 1-2 tablespoons–just depends on what you like.

INGREDIENTS:
16-oz seitan, sliced portobellos, or Boca Meatless Ground Crumbles
1/2 large onion, chopped
12 small flour or corn tortillas
2-1/2 C mix of vegan Monterey Jack cheese and vegan Pepper Jack Cheese, shredded
Tofutti sour cream
1-2 avocados, diced
Fresh cilantro leaves
1 recipe enchiladas sauce:
3 Tbs olive oil
1 Tbs flour
1/4 C chili powder
2 C vegetable broth
1 6-oz can tomato paste
1/2 tsp cumin
1 tsp oregano
1 pkg. enchiladas spices or recipe (below):
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 paprika
1 tsp oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Start with the enchiladas sauce: Heat oil in a saucepan, stir in flour, then chili powder (if you need to make your own chili powder, combine 3 Tbs paprika, 1 Tbs cumin, 2 T oregano, 1 tsp cayenne, and 1/2 tsp garlic salt). Add vegetable broth, tomato paste, cumin and oregano. Simmer 15 minutes.
Preheat oven to 375. Sautee meat-of-choice with some olive oil until browned. Whether you use seitan, portobellos or ground crumbles, they only take about 10 minutes. Stir in spices. Add onion last couple of minutes of sauteeing.

Spread about a 1/2 cup of the sauce on the bottom of a 15″ baking pan. Fill each tortilla with about 3 tablespoons of meat mixture and 1-2 Tbs of cheese. Be sure to save about 3/4 cup to 1 cup of cheese to spread on the top. Fold each tortilla and place into the pan. Top with the rest of the enchilada sauce and cheese. Cover with foil and bake 15 minutes. Uncover and bake another 5 minutes.

Serve hot and top with a dollop of Tofutti sour cream, avocados and cilantro.

Enjoy!

Enchilada Lasagna with Cilantro Ricotta

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