Ok, so it may look like this recipe has a lot of ingredients, but it really goes together pretty easy with mostly stuff that’s in your pantry. And if you want to short-cut it, you can always use canned enchilada sauce, making sure it’s vegan if that’s important to you.
- 3 tablespoons olive oil
- 3 tablespoons whole wheat flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- 1 can (14oz) petite diced tomatoes with jalapenos
- 1 cup vegetable broth
- 1 teaspoon apple cider vinegar
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- ½ yellow or white onion, diced
- ½ red bell pepper
- 1 can (14 oz) black bean, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup brown rice or quinoa, cooked
- 1 cup vegan cheese, grated (I prefer Miyokos cheddar)
- Sliced black olives (optional)
- 1 dozen corn tortillas
- Green Onions, Cilantro, Vegan Sour Cream, Avocado
Preheat oven to 350 degrees F and spray a 13 x 9 baking dish with cooking spray.
For the sauce
- Combine the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano and salt) in a small bowl.
- Heat oil in medium saucepan. Add in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the canned tomatoes and broth into the mixture.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary. At this point you can blend with an immersion blender or leave it lumpy (my preference), it’s up to you.
- In a medium pan, cook onion and red bell pepper until soft and onion is slightly translucent.
- Add remaining filling ingredients through brown rice/quinoa, and ½ cup of the sauce. Stir to combine and heat through.
- Spread a bit of the enchilada sauce evenly in the baking dish.
- Heat the corn tortillas, one at a time (I do this over an open flame), and then spread with about 2 – 3 tablespoons of the filling. Roll tortillas around the filling and place in baking dish. Repeat with remaining tortillas.
- Top with remaining sauce and sprinkle with vegan cheese (and optional olives).
- Bake for 20 – 25 minutes until hot and bubbly. If you like your enchiladas extra saucy like I do, just cover with aluminum foil for 20 minutes, then remove the foil for another 10 minutes. Either way, let stand for 5 minutes before serving. Add any optional toppings you wish.
If you have leftover filling, it makes a fabulous salad. Just top mixed greens and add dressing of your choice. Also good as a burrito filling, Or mix it with crumbled tofu, a little turmeric powder, roasted potatoes and other roasted veggies for a tofu scramble.