Do-Ahead Tip: To make these enchiladas ahead, reserve all of the sauce. Once the sauce and the filling are done, the enchiladas can be formed and held in the refrigerator. Guys, my new eBook will be out on September 16. hot-off-the-press cookbooks, straight-from-the-oven recipes, This recipe for pinto bean enchiladas is from the book, Vegan Family Meals, by Ann Gentry. Store up the three days in the fridge - these freeze beautifully so if they make it that long in the fridge, freeze any leftovers for future work lunches. Spread the diced potatoes and bell pepper strips onto a sheet pan and toss with the 2 tablespoons of oil. Top with the tofu sour cream and sprinkle with the scallions and cilantro. It gets depth and flavor from the bean stock and we liked it quite a bit. This is a perfect dinner recipe - it’s easy, super filling, and you don’t need to serve it with anything but a few garnishes to pass at the table. Subscribe to our mailing list and get all the latest news and posts direct to your email inbox! Cook one minute until fragrant. Add in pinto beans, salt, chili powder, cumin, garlic powder, agave, and lime juice. I love to hear from you guys. Vegan Family Meals: Real Food for Everyone, Vegan Family Meals: Real Food for Everyone », Jambalaya Risotto with Shrimp and Andouille Sausage, Grilling vs Barbecuing: Cookbooks {Giveaway}, #Choctoberfest: Lots of Chocolate to Celebrate October, Grand Slam Finale (Strawberry/Orange Cheesecake), Beans and Field Peas: A Savor the South Cookbook, ¼ cup neutral cooking oil, plus more as needed, 1 (12.3-ounce) container vacuum packed firm silken tofu (such as Mori-Nu). Whisk until smooth. Add more oil to the pan as needed when frying the tortillas. Although it requires some advance preparation as you must prepare the beans from scratch the actual assembly and cooking time is minimal, and the payoff is well worth the planning. hbspt.cta._relativeUrls=true;hbspt.cta.load(24749, 'd4c2baaf-0c38-4618-87a6-a5f7cb745d17', {}); This vegan kidney bean pie recipe is inspired by traditional kidney pie flavors - tomato paste, bay leaves, Worcestershire sauce - but swaps out the meat for kidney beans. If you make these veggie enchiladas, be sure to leave a comment and/or give this recipe a rating! It also adds in all the “hearty” vegetables - mushrooms, potatoes, carrots, and onion. Pinto Bean and Sweet Potato Vegan Enchiladas, Mushroom and Cabbage Vegan Quesadillas with Parsley dipping sauce, 2 teaspoons grapeseed or other neutral oil, 1 chipotle in adobo (about 1 tablespoon) + 2 teaspoons adobo sauce, 1 teaspoon dried oregano (or 1 tablespoon fresh), 1 small carrot, finely grated - about ¼ cup, 2 tablespoons grapeseed or other neutral oil, plus more for brushing, 2 medium sweet potatoes, peeled and cut into 1” cubes (or smaller, if you prefer), 2 yellow bell peppers, cored, seeded, and cut lengthwise into strips, One 15 oz. Roll up the enchiladas, and place them in a dish without any sauce. Roast in the oven for 20 mins, until the potatoes are tender enough to be pierced with a knife. Of course this is not one of those vegan recipes from the eBook (there will be plenty of those too! Drain the beans, reserving the bean stock. Add the reserved bean stock, whisking constantly to blend. Imagine soft flour tortillas, filled with a flavorful vegetable and bean filling and topped with homemade enchilada sauce and a generous amount of cheese. Pinto bean veggie enchiladas from my eBook, Cooking with Legumes. The chipotle in adobo adds smokiness, and serving with cilantro and lime adds bright and fresh notes. The enchilada sauce is quick and easy, and it has a bit of heat from cayenne pepper. I bought handmade-style corn tortillas, and I think it made a difference because the flavors in the dish are so clean. It gets depth and flavor from the bean stock and we liked it quite a bit. I hope you’ll love it as much as I do! This site uses Akismet to reduce spam. Simmer gently, whisking occasionally, until the sauce thickens and the flavors blend, about 10 minutes. Yes, this recipe does have a few steps, but trust me, it’s easier than it looks. Enchiladas have got to be my favorite comfort food. Scoop 1 cup of the bean mixture, Spread the remaining enchilada sauce on top of the enchiladas. Although the bulk of the recipe is cheese-free, if you would like to add shreds of your favorite vegan cheese, feel free to dust the top with a layer and broil for the last few minutes of cooking. Learn more about my practice here or book an appointment today! Brush the bare edges of the enchiladas with grapeseed oil and put in the oven. Of course, I created this vegan enchilada recipe in blissful ignorance of that fact so these are smothered in a very non-traditional, chunky homemade tomato sauce spiced with chipotles and sweetened with a bit of finely grated carrot that melts into the sauce as it cooks (hat tip to my girl Saramanda for this trick - it’ll change your sauce!). The main reason why the beans must be prepared from scratch is that rather than relying upon loads of cheese to bind the enchiladas, this recipe creates a sauce from the beans cooking liquid, which is thickened with flour and then poured over the bean-filled tortillas. All you need to do is fill out this form and you’ll receive an email with a link to download the mini recipe bundle! I can’t believe the time is almost here! Add the onion and garlic and saute until the onion is tender and becoming golden, about 8 minutes. Heat the ¼ cup oil in a large skillet over medium-high heat. Remove from the oven and let cool for 5-10 minutes. Get a Free Preview of the eBook + 3 New Recipes Stir the flour. Dee, Cooks&Books&Recipes recently posted…. Stir in the dill. I believe in living a balanced life, while eating the food you love. Imagine soft flour tortillas, filled with a flavorful vegetable and bean filling and topped with homemade enchilada sauce and a generous amount of cheese.
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