Enchiladas Rojas

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.