When I asked you a few days back on my Insta stories what kinds of recipes you’d like to see, so many of you said vegan Mexican! (and easy, ultra quick healthy dinners- those are coming next week).
I feel like enchiladas are one of those dishes that get a really bad rap for being complicated, but thats not the case at all. Sure, it may take a little longer to roll up all the tortillas with the filling, but I always double the recipe and then we have food all week- you can even freeze them. Or I double the sauce and reserve half in the freezer for next time to make it even faster. You can even use a good quality canned sauce in a jar or bottle.
These enchiladas are flavorful, healthy, naturally gluten free, and vegan, filled with chard, mushrooms, onions, black beans and kabocha squash. You can use whatever fillings you want- potatoes, spinach, corn, zucchini, really anything.
I highly recommend sussing out whole dried chiles as they will give you a much more tasty result than using chile powder (which usually is stale and has other ingredients added) but if you can’t/don’t want to find them, you can sub 3 tablespoons chili powder- I recommend briefly toasting it in a dry hot skillet for like 30 seconds to intensify the flavor.
Instead of the canned tomatoes, you can broil roma tomatoes under the oven broiler until charred and softened and add those.
I’ve added a quick recipe for a cashew based crema to drizzle on top which I feel like is essential to add richness here- you can sub a non dairy yogurt mixed with a little lime juice, zest and salt for a shortcut, or a nice creamy guac would work too.
2 tablespoons oil
2 onions, chopped fine
4 chiles guajillos, stems removed
4 chiles anchos, stems removed
2 teaspoons ground cumin
1/2 teaspoon dried oregano
5 minced garlic cloves
28 ounces canned tomatoes, pureed (if using chile powder only use 16 ounces or 2 cups)
1/2 pound swiss chard, stemmed and sliced into 1/2 inch wide strips
8 ounces cremini mushrooms, chopped
1 cup steamed or roasted kabocha squash, chopped into 1/4 inch pieces
1.5 cups or about 1 can black or pinto beans
12 corn tortillas
to serve (optional but delicious- do them all, pick one, two, none….your call)
radishes, thinly sliced
cashew crema (1 cup cashews, 1 cup hot water, juice and zest of a lime, 1/2 tsp salt, 1 clove garlic, optional chunk of jalapeño whizzed smooth, direction in recipe below)
1 lime, cut into wedges
1 sliced jalapeño
Preheat oven to 450. If making the crema, throw the cashews in the blender with the hot water and let sit.
Toast the chiles in a dry hot skillet, pressing down with a spatula to flatten- take care not to burn, you just want to toast- only a few seconds on each side. Transfer to a small saucepan and pour in 2 cups of water, bring to a boil, reduce heat and simmer for about 15 minutes. Turn off heat and set aside, letting them soak further.
Meanwhile, heat 1 tablespoon oil in a large saucepan, add half the onions and 1/2 teaspoon salt and cook until softened, about 5 minutes. If using chile powder (3 tablespoons), add that now. Add in the cumin, oregano, half of the minced garlic and cook about 30 seconds or until fragrant. Stir in the tomato, bring to a boil, reduce to simmer, and cook for about 10 minutes.
Drain the chiles and add to the blender with the tomato sauce mixture. Puree, taste for seasoning and adjust as necessary- you can add a touch of sugar, salt or lime to balance flavors depending on variations in chiles/chili powder. Keep in mind that it will taste strong because with all the other ingredients added it will be diluted. Set aside.
Meanwhile, rinse out the saucepan, and add another tablespoon of oil to it and the other half of the onions, the mushrooms, and 1/2 teaspoon salt and cook until reduced and softened, about 10 minutes. Add the remaining garlic and cook another minute. Add the chard, cover, and cook until chard is tender, about 5 minutes. While waiting for the chard to be tender, mash half the beans with a fork in a medium bowl. When chard mix is tender, add it to the mashed beans, rest of the whole beans, and the kabocha. Mix to combine. If it seems dry, add a few tablespoons of the sauce as needed.
Spread 1/2 cup of the sauce over the bottom of a 9×13 baking dish. Warm up the tortillas one at a time or in a stack in a dampened napkin in the microwave. Working with one tortilla at a time, dip into the sauce, spread 1/4 cup of the filling mix across the center.
Roll tightly and place seam side down in the baking dish. Repeat, for remaining tortillas and filling. Cover completely with remaining sauce.
Bake 15 to 20 minutes (until heated through). Let cool 5 minutes, then plate, adding a little extra sauce on top as needed/desired.
While waiting for the enchiladas, make the crema: Add the garlic and lime juice and zest and salt to the soaking cashews and their water. Whiz until totally smooth. Set aside (you may need to whiz for a second again before serving if it separates). Or whisk 1 cup non dairy yogurt with the juice and zest of a lime + 1 tsp olive oil + 1/2 tsp salt (that’s what I did as I ran out of cashews. I used my homemade coco yogurt).
Drizzle with crema and top with any or all of the suggested toppings. Serve and enjoy!