Enchanting Enchiladas
Make the sauce and filling ahead of time and these can be waiting separately in the fridge or freezer to combine and bake for an easy and delicious meal on a busy night. This recipe makes lots of extra delicious filling.
| Servings | Prep Time |
| 12 +enchiladas | 30minutes |
| Cook Time |
| 20-30minutes |
|
|
Ingredients
- 12 soft tortilla shellswhole grain or corn are both great
Filling
- 1block firm tofu
- 1/4cup nutritional yeastThis adds some cheezy flavour and some B12
- 1 1/2cups brown or wild rice mixturethree cups cooked
- 3cups cornsmoked corn is wonderful but canned or frozen is fine.
- 1/2teaspoon smoked paprikato use to add a smoky flavour to regular corn
- 1can black beansdrained and rinsed (398 ml. approximately)
- 1Tablespoon chipotle saucemore if you like extra spice
- 1large red or orange sweet pepperchopped
- 1cup chopped kale or spinachoptional but it is always great to throw in some green!
- salt and pepper to taste
Sauce
- 5Tablespoons oil
- 7Tablespoons all purpose flour
- 1 Tablespoon chili powderor more to taste
- 3teaspoons cumin
- 2teaspoons dried oreganocrumbled
- 1teaspoon garlic powder
- 1/2teaspoon cinnamon
- 1can tomato pastesmall 6 ounce can
- 5-6cups vegetable broth
- 2teaspoons apple cider vinegar
Instructions
Filling
- Cook the rice according to instructions. I use a wild rice mix from Costco, which gives this a great chew and texture.
- Rinse and pat dry the tofu. Crumble it well and mix with the nutritional yeast
- Add the can of rinsed black beans, corn, cooked rice and smoked paprika. Stir together.
- Chop your fresh pepper into small pieces and stir this into your filling mix.
- Set aside and make the sauce. You will be adding 1/2 cup of the sauce to this filling mixture.
Sauce
- In a large frying pan, heat the oil.
- Mix together the flour and spices. Sprinkle over the hot oil and cook for a minute or two to cook the flour a little and enhance the spices.
- Add the tomato paste and stir it in. Allow this to cook for a few minutes to add a roasted tomato flavour.
- Whisk in the vegetable broth and allow to simmer together and thicken. This should take 5-10 minutes.
- Add the vinegar to add a bright note. Adjust salt and pepper to taste.
- Add 1/2 cup of this sauce to your filling mixture and stir gently.
Enchilada Creation
- Heat oven to 350 degrees F.
- In a baking pan, spread a few spoonfuls of prepared sauce.
- For each enchilada, put approximately 1/2- 3/4 cup of filling on each shell. Roll up the tortilla shell and place, seam side down in the baking pan on top of the thin layer of sauce.
- Pour more sauce over each roll, leaving the ends uncovered so that they will be crispy.
- Bake uncovered for 20 minutes, or until hot through.
- When they are cooked, sprinkle generously with Cashew Crumbles. Add a sprinkle of vegan motz, if you have it but it isn’t necessary. Top with avocado slices or chopped avocado, and some chopped cucumber and tomato. Enjoy!
Recipe Notes
This has been popular with everyone! The flavours and textures are enchanting!
