|San Diego's Old Town is home to the best Mexican restaurants in the city. If any of them were vegan, they'd be hounding me for my enchilada recipe. Hey, it could happen!|
Remember now, I like my food spicy, so if you don't I suggest you cut down either the chili powder or the jalapeno. I recommend you leave some spice in or it won't taste like Mexican food and you'll blame me for blogging a yukky recipe.
I served my enchiladas with a small garden salad and it was just the right amount of food. At least for me. I made extra enchiladas because I like them warmed over the next day. I think they're even better if they sit a bit.
3/4 cup black beans, drained, rinsed, and slightly mashed.
1/3 cup corn, fresh or frozen
1/3 cup diced zucchini
2 Tbs. chopped cilantro
1/2 cup chopped green onions, both white and green parts
1/2 cup vegan cheddar cheese
1/2 tsp. ancho chili powder
1/2 tsp. cumin seeds
1 roasted jalapeno, ribs and seeds removed
1/2 tsp. pepper
1 tsp. salt
Mix everything together except for the enchilada sauce. This is enough to stuff 10 corn tortillas. Soften the tortillas in the microwave then fill and roll and place seam side down in a greased casserole dish. Pour the enchilada sauce over the top. Sprinkle with another 1/2 cup of shredded vegan cheddar.
Bake at 450 for 20 minutes covered and 10 minutes uncovered. Serve immediately.