The Hippo


Jun 27, 2019








 Vegan Enchiladas

Recipe courtesy of Oh She Glows
For the enchiladas
2 cups peeled and chopped sweet potato
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium red onion, diced (2 to 2 1/2 cups)
3 large garlic cloves, minced
1 cup jarred roasted red pepper, drained and chopped
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
2 cups baby spinach, roughly chopped
1 (14-ounce) can black beans, drained and rinsed
2 1/2 cups enchilada sauce (1 batch)
1 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt, or to taste
5 to 6 medium/large soft tortilla wraps
Prepare enchilada sauce (this can be done the night before). Lightly grease rectangular baking dish and set aside. Add chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer, uncovered, until fork tender. Drain and set aside. In large skillet, stir together oil, onion and garlic and sauté over medium heat for 3 to 5 minutes, or until onion softens. Season with a pinch of salt and pepper.
Preheat oven to 350 degrees. Add chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach and black beans. Cook for 3 to 5 minutes over medium-high heat, until spinach is wilted. Stir in 1/4 cup plus 2 tablespoons enchilada sauce, followed by lime juice, chili powder, cumin and salt. Adjust seasonings to taste. Add approximately 3/4 cup of enchilada sauce to bottom of casserole dish and spread evenly. Scoop about 3/4 cup of filling onto each tortilla, roll up and place seam side down in casserole dish. Leftover filling can be spread over top of tortillas. Spread remaining enchilada sauce on top of the tortillas until covered.
Bake the enchiladas, uncovered, for 20 to 25 minutes, until sauce is a deep red color and enchiladas are heated through. Garnish with chopped cilantro, avocado, red pepper flakes and green onion as desired.
For the enchilada sauce
2 tablespoons vegan butter or extra-virgin olive oil
2 tablespoons flour
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 cup tomato paste
1 1/2 cups low-sodium vegetable broth
1/2 teaspoon sea salt
In medium pot, melt vegan butter over medium heat or add oil and increase heat to medium. Stir in flour until thin paste forms. Stir in chili powder, garlic powder, cumin, onion powder and cayenne pepper until combined. Cook over medium heat until fragrant, about two minutes.
Stir in tomato paste followed by broth. Whisk until smooth. Bring to simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes.

Vegan enchiladas
From the Pantry


My sister follows a strictly vegan diet, and my entire family’s diet has changed, if only slightly, because of it. Some of us have given up red meat; others have nixed eggs and dairy from their regular baking routines. While most substitutions and alternatives have been simple, others prove more difficult — like finding a recipe my vegan sister, vegetarian mom and carnivorous husband will all enjoy. 
So, when my mom and sister visited recently, I figured I’d make one meal for them and another for my husband and kids. But, as the day wore on, the heat wave we’d been having got to me and sucked away all motivation to spend extra time in the kitchen. Then, I came across this recipe for vegan enchiladas. 
Admittedly, this recipe is a bit more labor-intensive than the ones I usually make, but most of that is peeling, dicing and sautéing the vegetables. Once the prep work is done, this recipe comes together pretty quickly. 
I started by making the enchilada sauce, which is good enough to be bottled and sold. The underlying notes of cumin and garlic complement the heat from the chili powder, and some extra salt pulls it together. The sauce is easy to make and worth the extra effort, plus it’s pantry-friendly, calling for only tomato paste and vegetable broth plus a blend of spices. 
The enchiladas also proved pretty pantry-friendly. I had most of the veggies on hand, and the ones I didn’t (namely the sun-dried tomatoes and roasted red peppers) will last a little while in the fridge for quick recipe additions in the future. 
While I was thrilled with the flavor of this dish, I found myself craving a little more texture. But by serving with salsa for dipping, my taste buds ended up very happy. However, the best part of this dish, by far, was that everyone at my table loved it — vegans and carnivores alike. For my fellow meat eaters, there is enough filling and flavor in these enchiladas that you won’t even notice it’s lacking meat. And, if you follow a vegan diet, these enchiladas are a great way to sway some carnivores over to the plant-based side.
— Lauren Mifsud 

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