Ultimate Stacked Vegan Enchiladas | à la laren

Ultimate Stacked Vegan Enchiladas

Ultimate Stacked Vegan Enchiladas | à la larenUltimate Stacked Vegan Enchiladas | à la larenUltimate Stacked Vegan Enchiladas | à la laren

These enchiladas are one of my go-to meals to feed an omnivorous crowd. The sauces make for great flavor, and the filling is hearty enough to satisfy those meat eaters. Everyone is always surprised by how much they like the sour cream, too!

When trying to make a crowd pleasing dish, I think of meals that are familiar to people and come in many forms. When people hear “enchiladas” or “spaghetti,” they are much more open-minded than if they hear words like “tempeh” and “nutritional yeast,” because it is familiar. Choosing a dish that comes in many forms (e.g. pasta, tacos, curry, pizza) you are leaving room for creativity and interpretation. There isn’t just one way to make enchiladas. You can stack them or roll them; you can add meat or veggies; you can add red sauce or green sauce (or both!). In this way you are giving someone something familiar, but with your own vegan spin 😉

ultimate-stacked-vegan-enchiladas-delicious-mexican-tomatillosauce-sourcream-vegan-plantbased-healthy-2

Ultimate Stacked Vegan Enchiladas

Print this recipe here!
SERVES: 6
NOTES:
— You do not have to use all of the sauces for this to be delicious. Any combination of 2 would be delicious! If you are pinched for time, the red sauce and sour cream combo would be your best bet.
— I made my own cassava flour tortillas using this recipe, but your standard corn or flour tortillas will be more than satisfactory.
— Stacked enchiladas are similar in concept to lasagna so make your layers accordingly.
— You can really use any size of casserole dish here. Mine was a bit smaller than a 9×13.

INGREDIENTS:
Red Sauce
½ tablespoon cocoa powder
28 oz can, fire roasted tomatoes
1 small yellow or white onion
1 jalapeno
3 cloves garlic
1 cup vegetable stock
s + p

Green Sauce
8 medium tomatillos
½ cup cilantro, leaves and stems
Juice of 1 lime
¼ cup roasted chilis or a 4 oz can of green chilis
s + p

Filling
3 cups black beans
1 cup dried quinoa
1 large or 2 small butternut squash
1 tablespoon smoke paprika
1 teaspoon cumin
Salt

Sour Cream
1 ½ cups raw cashews
1 teaspoon apple cider vinegar
Juice from half a lime
½ cup water
¼ teaspoon nutritional yeast
¼ teaspoon salt

Toppings
Avocado
Cilantro
Radish
Jalapeno

DIRECTIONS:
Begin by soaking your cashews in very hot water for 20+ minutes.

Preheat your oven to 425F.

Peel, rinse and half your tomatillos, placing them on a parchment lined baking sheet. Drizzle with avocado oil and sprinkle with a little salt.

Peel and cube the butternut squash, placing them on another parchment lined baking sheet. Drizzle them with oil and sprinkle with the cumin, paprika and salt.

Roast the tomatillos on the top rack of your oven and the squash on the rack below for 20 minutes. Once the tomatillos are nice and bubbly, remove them from the oven and move the squash to top rack. Stir the squash and cook for another 20-25 minutes. Lower your oven to 350F once the squash is cooked.

While the squash is cooking, char a jalapeno on all sides using a cast iron skillet. Once charred, remove the seeds and stem from the pepper and place it in a blender along with the other red sauce ingredients. Blend on high until you have a smooth enchilada sauce. Pour this sauce into another container and rinse out your blender.

To make the tomatillo sauce, add the roasted tomatillos and other green sauce ingredients in the blender and blend on high until only small flecks of cilantro remain. Pour this sauce into another container and rinse out your blender.

Cook quinoa according to package directions while the squash is finishing up.

Remove squash from oven and throw them in the same pot as the quinoa. Add in the black beans and stir.

To assemble the enchiladas, pour about ¼ cup of the red sauce into the bottom of a 9X13 baking dish to prevent sticking. Then create the first layer of your enchiladas in this order: tortillas, ½ of squash mixture, ⅓ of red sauce, and ⅓ of green sauce. Repeat this order to create a second layer of enchiladas. Then top off this layer with more tortillas and the remaining red sauce. Be sure to reserve some green sauce to drizzle the enchiladas with after they are done cooking.

Bake the enchiladas for 30 minutes or until bubbling. Put a baking sheet on the rack underneath your enchiladas if you are worried about it bubbling over.

Meanwhile make some sour cream. Drain and rinse the cashews and place them in a high speed blender along with all other sour cream ingredients. Blend on high for 1-2 minutes until you have a thick, smooth cream. Put this in the fridge until you are ready to serve.

In the final minutes of your enchiladas baking, prep any toppings you may want. Chop some avocado, cilantro, radish, jalapeno, etc.

Pull your enchiladas out of the oven and let them cool for about 5 minutes. Top with remaining green sauce, some sour cream, and any toppings you want. Serve with extra sour cream and lime wedges.

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