Creamy vegan enchiladas with a spicy kick! This dish is perfect for potlucks, barbeques, picnics, and the family table. It is creamiest when just made, but it is also good reheated next day. If you want to bring it for a picnic, make it a day ahead, as it will then be firmer and perfect for packing in individual servings.
Enchiladas take some time to prepare, so they are great to make with a friend, especially if you are going to make the tortillas and vegan cheese sauce yourself. Traditionally, enchiladas are made with corn tortillas, but I used flour tortillas here. I did not include a recipe for cheese sauce, so just use your own favorite. The chilli sauce is a bit spicy, but you first taste the heat after the sauce has cooked and the flavors have mingled, so reduce the red pepper flakes if you are not a fan of spicy food. For the south-of-the-border beans, I used a seasoning called Wow-a Chihuahua, which contains garlic, paprika, cayenne, chilli powder, cilantro, parsley, and cumin (you can read about it on www.momsgourmet.net). Since all seasoning blends differ, you might have to use more or less than specified.
When you have prepared the different parts of the enchiladas, assembling the dish is fairly easy. Pour a thin layer chili sauce in the bottom of a 14 x 8 in. (35 x 20 cm.) oven-safe dish. Put remaining sauce in a big, flat dish for easier dipping. Dip a tortilla in the chili sauce and place on a plate. Place two good spoonfuls of filling in the center and pour some cheese sauce over. Roll up. I started by folding the left and right side over the filling just a little bit and then grabbing the side nearest me and rolling up towards the farther side. This resulted in a nice little package. Place it in the dish and repeat with the remaining ingredients. You want the tortilla packets to fit snugly in the dish, so depending on your dish measurements, you might have to move them around. If you have any filling left, sprinkle it on the top. Pour over remaining chili sauce and cheese sauce. BAKE!
P.s. I think these enchiladas taste like spicy lasagna. What do you think?
South-of-the-Border Vegan Enchiladas
Yields: One 14 x 8 in. (35 x 20 cm.) dish - 12 rolls
12 flour tortillas
2 1/2 c. (6 dl.) vegan cheese sauce of choice
1 1/2 c. (3 1/2 dl.) pineapple chunks
1 1/2 c. (3 1/2 dl.) tomato chunks
2 cloves garlic
1/4 c. (1/2 dl.) water, if needed
1 1/2 Tbsp. soy sauce
2 tsp. salt
1 tsp. or less crushed red pepper
3 onions, chopped
1 (14 oz./400 g.) can whole mushrooms, drained and cut in half
1 1/2 Tbsp. soy sauce
about 3 tsp. south-of-the-border or tex-mex seasoning
2 tsp. salt
3 c. (7 dl.) cooked black beans
1. For chili sauce, puree everything in blender or food processor. Pour into large, flat bowl.
2. For beans, sauté onions and mushrooms in soysauce a few minutes till onions are soft. Add remaining ingredients and stir well. Remove from heat.
3. To assemble enchiladas, dip a tortilla in chili sauce, place a couple of spoonfuls of filling in the center (a scant 1/2 c./1 dl.), pour some cheese sauce over, fold over ends, and roll up from one side. Place in a 14 x 8 in. (35 x 20 cm.) oven-safe dish that has a thin layer of chili sauce in the bottom. Roll up remaining tortillas in the same way and place snugly in dish. If there is any filling left, sprinkle it over the rolls. Pour remaining chili and cheese sauce over.
4. Bake at 400° F for 20 min.
5. Let cool 10 min. before serving. Enchiladas are firmer if reheated next day. Good with extra cheese sauce poured over.
Scripture of the Day
The Lords says, "When you pass through the waters, I will be with you; and through the rivers, they shall not overwhelm you; when you walk through fire you shall not be burned, and the flame shall not consume you."
Labels: casseroles, Main Dishes