One of the uses for the bean recipe is homemade enchiladas. Easily made vegan by not adding cheese or meat, these enchiladas are always a welcome dish on our table and a favorite dish to take to my vegan son. This post includes lots of how-to photos to make your transition from the sad and expensive canned enchilada sauce to homemade :).
Vegan Enchilada Sauce
First, measure the dry ingredients for the sauce:
3/4 cup all purpose flour
3 tablespoons good quality chili powder
3 teaspoons cumin
1 1/2 teaspoon garlic powder (if desired, can omit)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
In a large dutch oven or stock pot, heat:
3/4 cup extra virgin olive oil
Add to the warmed oil:
Four medium finely chopped onions (a food processor works well)
Saute onions until soft and translucent.
Next, sprinkle dry ingredients into pot.
Whisk the oil/onion with the flour/spice mixture.
It might look a bit unpromising at this point:
Not to worry. You are “cooking” the flour and “blooming” the spices. All will be well shortly.
After several minutes, your mixture should be ready for the next step–adding the water.
Slowly whisk in 4 cups of water. Bring mixture to a slow boil while you whisk out any clumps. You may add up to 2 cups more water to make it into the consistency you prefer. You may add or subtract the spices to your taste i.e. if you like a mild sauce, halve the spices….if you like a spicy sauce, double the spices and cut down on the flour that amount. When you are happy with your sauce, fill the bottom of your baking dish with it.
Next up–filling the tortillas.
To complete your vegan dish beans and olives (veggies or soy products are other options) are added to corn or flour tortillas–my vegan eater likes corn.
My non-vegans enjoy beans, cheese and meats (ground beef, shredded beef or chicken) in flour tortillas.
Spread beans on a corn tortilla–top with chopped olivesor flour–in this picture we had beans, chicken and Jack cheese
Wrap, enclosing the filling
Place in pan
Cover the tortillas completely with sauce.
Top with cheese…..or not :).
Bake at 350 degrees for 45-60 minutes.
It starts with the sauce but the possibilities for your enchiladas are only limited by your imagination of what kind you want to make!
(This recipe makes a lot of sauce–you can refrigerate extra sauce for later use. It keeps very well.)