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Enchilada Lasagna with Cilantro Ricotta

January 3, 2016 by Epicurean Vegan

Enchilada Lasagna with Cilantro Ricotta -- 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.
Enchilada Lasagna with Cilantro Ricotta -- Epicurean VeganIn 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.
Enchilada Lasagna with Cilantro Ricotta -- Epicurean VeganPour 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.
Enchilada Lasagna with Cilantro Ricotta -- Epicurean VeganSpread a third of the ricotta on top of the tortillas:
Enchilada Lasagna with Cilantro Ricotta -- Epicurean VeganNext, add a third of the spinach leaves, then a third of the bean mixture:
Enchilada Lasagna with Cilantro Ricotta -- Epicurean VeganRepeat layering two more times then top with remaining sauce:
Enchilada Lasagna with Cilantro Ricotta -- Epicurean VeganCover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!

Enchilada Lasagna with Cilantro Ricotta
 
Print
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
  1. Preheat oven to 375.
  2. 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.
  3. To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
  4. 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.
  5. 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.
  6. Spread a third of the ricotta on top of the tortillas.
  7. Next, add a third of the spinach leaves, then a third of the bean mixture.
  8. Repeat layering two more times then top with remaining sauce.
  9. Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!
3.5.3208

 

Filed Under: Dinners Tagged With: cilantro, easy, Enchiladas, gluten-free, Italian, Mexican, tofu ricotta, vegan enchilada sauce, Vegan enchiladas

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

June 9, 2014 by Epicurean Vegan

Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganOh yes, this is as delicious as it sounds and simple to make as well. Technically, they’re not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn’t want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they’re not made from strange ingredients; it’s all wheat, veggies and seasonings. And our omnivore friends also like it because it’s a satisfying meat sub that even they like.

INGREDIENTS:
1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
1/2 C corn kernels
18 6″ corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
3/4 C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
3/4 tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

DIRECTIONS:
To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit—not too much—it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.

Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour half of the salsa verde into a 9×13″ baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganTransfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour the cashew sauce over the enchiladas (I didn’t use all of the sauce—leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean Vegan

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce
 
Print
Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they're not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn't want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they're not made from strange ingredients; it's all wheat, veggies and seasonings. And our omnivore friends also like it because it's a satisfying meat sub that even they like.
Author: Epicurean Vegan
Ingredients
  • 1 to 2 Tbs olive oil
  • 2 cloves of garlic, minced
  • 1 C red onion, diced
  • 1 Field Roast sausage link, Chipotle flavor, broken into small chunks
  • 1 medium zucchini, quartered, then sliced
  • 1 15-oz can black beans, drained and rinsed
  • ½ C corn kernels
  • 18 6" corn tortillas
  • 1 16-oz jar salsa verde
  • 1 C cilantro, chopped
  • ¾ C green onion, sliced
  • 1 tomato, diced
  • Roasted Red Pepper Cashew Sauce
  • 1-1/2 C unsalted cashews
  • 1 large clove of garlic
  • 1 C water
  • 2 Tbs lime juice
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • 1 jarred roasted red pepper
Directions
  1. To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit---not too much---it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.
  2. Pour half of the salsa verde into a 9x13" baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
  3. Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
  4. Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
  5. Pour the cashew sauce over the enchiladas (I didn't use all of the sauce---leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: cashew cream, cashew sauce, easy, enchilada casserole, fast and easy, Mexican, roasted red peppers, salsa verde, Vegan enchiladas

Black Bean and Chick’n Enchiladas

November 19, 2013 by epicureanvegan

Black Bean and Chick'n Enchiladas -- Epicurean VeganSorry it’s been so long since my last post; been a busy bee, I guess. Sometimes, it just feels like a faux meat night and I was craving these enchiladas. They’re a breeze to prepare, but taste like you slaved away in the kitchen. This would also be a good meal to entice those meat-eating friends of yours to come to the table and give veganism a chance.

INGREDIENTS:
1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
1 15-oz can black beans, drained and rinsed
1 14-oz can Rotel (tomatoes with diced green chilies), drained
1 16-oz jar 505 Brand green chile sauce
1 C Tofutti sour cream
4-oz Tofutti cream cheese
1/4 C almond milk
Optional: 1/4 to 1/2 C vegan pepper jack shreds
Optional: salsa, guacamole
7 flour tortillas

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 375. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick’n strips.

Black Bean and Chick'n Enchiladas -- Epicurean VeganScoop the chick’n mixture evenly into 6-7 flour tortillas and place into a 9×13 baking dish. Cover with the green chili sauce.

Black Bean and Chick'n Enchiladas -- Epicurean VeganCover with foil and bake for 35-40 minutes. (Make sure the foil isn’t touching the tortillas too much, because it will stick to them). Enjoy with some guacamole and salsa!

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

Black Bean and Chick'n Enchiladas
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Sometimes, it just feels like a faux meat night and I was craving these enchiladas. They're a breeze to prepare, but taste like you slaved away in the kitchen. This would also be a good meal to entice those meat-eating friends of yours to come to the table and give veganism a chance.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
  • 1 15-oz can black beans, drained and rinsed
  • 1 14-oz can Rotel (tomatoes with diced green chilies), drained
  • 1 16-oz jar 505 Brand green chile sauce
  • 1 C Tofutti sour cream
  • 4-oz Tofutti cream cheese
  • ¼ C almond milk
  • Optional: ¼ to ½ C vegan pepper jack shreds
  • Optional: salsa, guacamole
  • 7 flour tortillas
Directions
  1. Preheat oven to 375.
  2. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick'n strips.
  3. Scoop the chick'n mixture evenly into 6-7 flour tortillas and place into a 9x13 baking dish. Cover with the green chili sauce.
  4. Cover with foil and bake for 35-40 minutes. (Make sure the foil isn't touching the tortillas too much, because it will stick to them).
  5. Enjoy with some guacamole and salsa!
3.4.3177

Filed Under: Dinners Tagged With: black beans, chick'n strips, fast and easy, Green chili, Mexican, Rotel, vegan comfort food, Vegan enchiladas

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

October 23, 2012 by epicureanvegan

Field Roast & Spinach Enchiladas -- Epicurean VeganThese 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

Field Roast & Spinach Enchiladas -- Epicurean Vegan

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.

Field Roast & Spinach Enchiladas -- Epicurean VeganMeanwhile, 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.

Field Roast & Spinach Enchiladas -- Epicurean VeganWhile the filling is cooking, place the roasted red peppers and garlic in the food processor:

Field Roast & Spinach Enchiladas -- Epicurean VeganAdd just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.

Field Roast & Spinach Enchiladas -- Epicurean VeganLet 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.

Field Roast & Spinach Enchiladas -- Epicurean VeganTo 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.

Field Roast & Spinach Enchiladas -- Epicurean VeganRoll up tightly and place fold-side down in the pan.

Field Roast & Spinach Enchiladas -- Epicurean VeganTop with the remaining sauce and sprinkle some more Daiya on top.

Field Roast & Spinach Enchiladas -- Epicurean VeganCover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too).
Enjoy!

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)
 
Print
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
  1. Preheat oven to 350.
  2. 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
  3. 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.
  4. 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.
  5. Let it simmer for 5-10 minutes.
  6. 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.
  7. 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.
  8. Roll up tightly and place fold-side down in the pan.
  9. Top with the remaining sauce and sprinkle some more Daiya on top.
  10. Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too). Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: black beans, daiya, easy, Enchiladas, Field Roast, Mexican, spinach, tofutti, tortillas, vegan enchilada sauce, Vegan enchiladas

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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