Vegan Enchiladas Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
• Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

Steps:

• For the sauce: In a small saucepan over medium heat, heat oil until shimmering. Add onions, garlic, and jalapeño. Sauté until onions are translucent, about 5 minutes. Add cumin, chili powder, and flour, whisking until browned and thickened. Slowly stir in 3/4 cup of water and tomato sauce, mixing well. Reduce heat to low, and simmer for 15 minutes. Season with salt to taste. Remove from heat and keep warm.
• For the filling and assembly: Preheat oven to 375 degrees. In a medium skillet over medium heat, heat oil until shimmering. Add tofu and cook until brown and somewhat crispy, and its liquid has evaporated, stirring from underneath to prevent sticking, 10 to 15 minutes.
• Once tofu looks brown and cooked on all sides, add two-thirds of the onion and half of the red bell pepper. Stir, and add garlic, jalapeño, cilantro, cumin and chili powder; mix well. Add soy sauce, and mix well. Season with salt to taste. Sauté until the onions and red bell pepper begin to soften, 5 to 10 minutes. Add 1 to 2 tablespoons of water if mixture seems parched, but it should be dry, and the tofu should resemble crisped, browned bits of meat.
• While the tofu mixture is cooking, wrap the tortillas tightly in aluminum foil, and place them in the oven for 10 minutes. Remove, keeping them wrapped, and set aside.
• In a shallow 9-by-7-inch casserole (or large enough to hold the enchiladas snugly in one layer), add 1/3 of the sauce to coat the bottom of the casserole. Unwrap the hot tortillas, and place one in the sauce to coat it, then turn it over so that it is coated on both sides. Add one-sixth of the filling, and roll the tortilla tightly. Place it seam side down on the sauce. Repeat to make six filled tortillas. Pour the remaining sauce on top of the tortillas, and sprinkle with remaining uncooked onion and red bell pepper. Bake until sauce is bubbling, about 15 minutes. Serve, if desired, with a green salad.

Steps:

• Tip the flour into a medium bowl. Mix 2 tsp oil with 100ml water, then pour this over the flour and stir with a cutlery knife until the mixture starts to come together into a dough. Use your hands to form the dough into a ball, then quarter and cover with a tea towel. Set aside.
• To make the beans, tip the peppers and oil into a large non-stick pan set over a medium heat. Cover and cook for 10 mins, stirring every now and then. Add the garlic and spices, then tip in the bouillon powder. Drain one of the cans of black beans and tip in the beans, then add the other can of beans along with the liquid from the can. Cook for a few minutes, stirring until the mixture has reduced. Mash the beans a couple of times with the back of a wooden spoon to thicken.
• To make the sauce, tip the passata and chopped tomatoes into a small pan with the bay, chilli flakes (if using), garlic and 2 tbsp water, then cover and simmer over a low heat for 5 mins. For the guacamole, mix all the ingredients together (or half of the ingredients, if you're following the vegan Healthy Diet Plan) and set aside.
• Heat the oven to 200C/180C fan/gas 4. Heat a large non-stick dry frying pan over a medium heat. Roll out one of the dough quarters on a lightly floured surface until very thin - it should be a roughly 21cm circle. Carefully transfer to the frying pan and cook for 1 min, then flip and cook for a few seconds more until cooked through and lightly golden. Repeat with the remaining dough pieces so you have four wraps.
• Working with one wrap at a time, spoon a quarter of the bean mixture down the middle, then roll up and lay in a shallow ovenproof dish. Repeat with a second wrap, arranging this one next to the first, then lay the remaining filled wraps in a second shallow ovenproof dish. Spoon the tomato sauce over the wraps in the dishes, then cover with foil. Bake one dish for 15 mins, then uncover and bake for 5 mins more until the tops of the wraps are crisp at the edges. Put the second dish in the fridge to chill for another day, if you're following the vegan Healthy Diet Plan. Will keep for up to three days. Remove from the oven and spoon the guacamole over the top before serving. If following the plan, enjoy the second dish of enchiladas at a later date. Bake at the same temperature, adding 10 mins to the cooking time. Meanwhile, make the guacamole using the remaining half of the ingredients before spooning over at the end.