Enchiladas Rojas
Tiempo de preparación:
30 Minutes
Raciones:
4–6 Servings
Tiempo de cocción:
30 Minutes
Autora
Krystal Roberts
Acerca de la receta
These Enchiladas Rojas are the ultimate comfort food. Soft corn tortillas are filled with creamy mashed potatoes, seasoned black beans, and vegan cheese, then smothered in a rich homemade red enchilada sauce and baked until bubbly.
Ingredientes
Homemade Red Enchilada Sauce
- 2 tablespoons (30 mL) vegan butter or extra virgin olive oil
- 2 tablespoons all-purpose flour (or gluten-free all-purpose flour)
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (or more to taste)
- 1 cup (8 oz / 225 g) tomato paste
- 1½ cups (375 mL) low-sodium vegetable broth, plus more if needed
- ½ teaspoon pink Himalayan salt (or fine sea salt)
Mashed Potatoes
- 3 medium potatoes, peeled and chopped
- 2 tablespoons vegan butter
- Salt and black pepper, to taste
Black Beans
- 1 (15 oz / 425 g) can black beans, drained and rinsed
Additional Filling
- 1½ cups shredded vegan cheese
- 10–12 corn tortillas
For Baking
- 1–1½ cups shredded vegan cheese
For Serving
- Fresh cilantro
- Sliced jalapeños
- Sliced avocado
- Diced white or red onion
- Lime wedges (optional)
Porciones
Rendimientos
Ingredientes
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Ingredients
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Ingredientes
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Recetas vinculadas
Preparación
Step 1
Heat the vegan butter or olive oil in a medium saucepan over medium heat.
Step 2
Whisk in the flour and cook for 1–2 minutes, whisking constantly.
Step 3
Add the chili powder, garlic powder, cumin, paprika, onion powder, and cayenne. Cook for about 30 seconds, stirring constantly.
Step 4
Stir in the tomato paste until well combined.
Step 5
Slowly whisk in the vegetable broth until smooth.
Step 6
Add the salt and simmer for 8–10 minutes, stirring often, until thickened. Add a little more vegetable broth if needed to reach your desired consistency.
Step 7
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Step 8
Drain the potatoes, leaving a small amount of the cooking water in the pot.
Step 9
Add the vegan butter, salt, and black pepper, then mash until smooth and creamy.
Step 10
Preheat the oven to 375°F (190°C).
Step 11
In a bowl, combine the mashed potatoes, black beans, and 1½ cups of shredded vegan cheese.
Step 12
Spread a thin layer of enchilada sauce over the bottom of a cast-iron skillet or casserole dish.
Step 13
Fill each tortilla with the potato and black bean mixture, roll tightly, and place seam-side down in the prepared dish.
Step 14
Pour the remaining enchilada sauce evenly over the arranged tortillas.
Step 15
Sprinkle generously with the remaining vegan cheese.
Step 16
Bake for 20–25 minutes, or until the sauce is bubbling and the cheese has melted.
Step 17
Remove from the oven and garnish with plenty of fresh cilantro.
Step 18
Serve with sliced jalapeños, avocado, diced onion, and optional lime wedges.
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