Savor the Flavor Vegan Enchiladas Verdes Edition#VeganRecipes#PlantBasedCooking#MexicanCuisine

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Издатель Dec 10, 2023

RECIPE
Makes 6 large enchiladas
Ready in 1 hour
ENCHILADA SALSA VERDE
1 tsp olive oil
6 tomatillos peeled
1 onion peeled and halved
3 garlic cloves peeled
1 jalapeno halved
1 cup water
1/2 bunch cilantro
1 tsp cornstarch
1 pinch salt
*Roast onions, garlic, jalapeño and tomatillos on a sheet pan at 400 degrees for 20 mins
*Put roasted onion, garlic, jalapeño and tomatillos in a blender with water, cilantro, cornstarch and salt
*Blend til smooth
TOFU FILLING
1 pack xtra firm tofu drained and crumbled
1 cup frozen corn
1/2 tsp salt
1/2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp chili powder
1 tbsp olive oil
*Heat oil in a large, deep sauté pan
*add tofu and spices and cook for 5-7 minutes until browning
*add corn and cook 3-4 more minutes
ASSEMBLY
6 large burrito sized tortillas or 12 small corn tortillas
3 cups vegan grated cheddar cheese
*Heat the tortillas for 2 minutes on each side with a little oil to “seal” them so they don’t disintegrate from the sauce
*spray a casserole pan with olive oil then roll each warmed tortilla with vegan cheese and tofu filling. Top with salsa, more vegan cheese and tin foil. Bake at 400 for 30 minutes.
OPTIONAL BUT RECOMMENDED TOPPINGS:
Vegan sour cream
Chopped cilantro and jalapeños
Lime wedges
Hot sauce

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