This week I wanted enchiladas. Those lovely oblong bundles created out of a flour tortilla filled with all manner of goodness, then covered with a rich, red sauce, then topped with cheese and baked into melting goodness. I began drooling just thinking about them. So I got out my vegan cookbooks, found a recipe I could live with and made the changes I knew would please my own palate. I made enough for leftovers. Doggone if they weren't even better the next day. I hope you'll give these a try. Then let me know how you liked them.
ENCHILADAS WITH CHEESE SAUCE
1 package soft tofu, drained and crumbled into a bowl
1 15 oz. can black beans, drained, rinsed, and mashed with a fork
2 Tbs. chili powder
2 tsp. liquid smoke
1 tsp. garlic powder
6 shakes of Tapitio sauce
2 pinches of red pepper flakes
Drain the tofu and crumble with your fingers. Add the spices to the bowl and set aside to "marry."
Mash the beans and cook in a skillet just until they soften a bit. Add a small amount of vegetable broth to keep them from sticking.
Add the beans to the tofu and spice mixture. Mix everything together. Fill 8 flour tortillas with the tofu mix. Roll each filled tortilla into an oblong and fit them into a baking pan. Pour the enchilada sauce over them and bake uncovered at 350 degrees for 30 minutes.
I used a 15 oz. can of store bought enchilada sauce, but I perked it up by adding 2 tsp. unsweetened cocoa and a big pinch of pasilla pepper seasoning, then whisked it while I heated it gently on the stove. The cocoa brings a great added depth of flavor to an otherwise ordinary sauce. When the sauce had cooled just a bit, I poured it over the enchiladas ready to go into the oven.
1 cup non-dairy milk
1/2 cup nutritional yeast
2 Tbs. flour
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. salt
Dash of red pepper flakes
pepper to taste
Whisk everything together in a saucepan set over medium heat. Stir until the mixture thickens and resembles a true cheese sauce. Pour over the enchiladas just before serving.
Because these enchiladas are so filling, I served only a single side of red rice, often called Spanish rice.
The recipe serves 3-4, depending on how hungry everyone is and how many sides you offer.
|Many thanks to The Happy Herbivore for the recipe,|
though I tweeked it to fit my own tastes.