Wowza these are amazing! Easily the best enchiladas I have ever made. When my friend told me she makes these at least once a week, I knew I had to try them. Since that day, I have made this recipe at least 5 times, and it's one of the few my husband remembers by name to request!
I adapted the recipe from the Oh She Glows cookbook (which is one of my favorite go-to cookbooks) to use regular potatoes (yukon gold or russet), and I've used tofu and black beans or french lentils. My husband really liked the white/yellow potatoes in this, as it makes them lighter than dense burritos chock-full of just beans. The frozen corn is really necessary as it adds a sweetness to the spicy sauce.
I love how you can assemble these ahead of time, and then cook when you are ready. Assemble the enchiladas in a pyrex pan, and reserve the sauce until you are ready to cook. Or you an assemble them individually with the sauce inside and freeze in foil (see below for freezer instructions).
They would be great as a party dish for entertaining or holidays, as they are crowd-pleasing and can simply come out of the oven when you are ready to serve. Only downside is they aren't terribly pretty if you aren't careful getting them out of the pan and onto plates (sometimes they tear apart!).
Yield: made 2 pans worth of enchiladas and used up 9-10 large (10 inch) tortillas.
Make enchilada sauce. This can be done ahead of time. Make a roux of 2 TB oil and 2 TB flour. Stir in:
4 tsp chili powder
1tsp garlic powder
1 tsp ground cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper
Cook the spices for 30-90 seconds until fragrant.
Stir in 1 C tomato paste and 1.75 C veggie broth. Season to taste with 1/2 tsp salt. Simmer 5 minutes until thick. Reserve. Can be refrigerated or frozen.
Cook 2-3 diced white/yellow potatoes (either boil until soft, or pressure cook/steam for 5 minutes).
Saute 1 diced white/yellow onion in olive oil and salt. Add spices and stir:
3 cloves crushed garlic
1/2-1 tsp chili powder
1/2 tsp oregano
1 tsp ground cumin
Now add and stir:
2 C cooked black beans (or any other bean/legume of your choice. Cooked lentils are nice)
2 C cooked potato chunks (from above)
1 C frozen corn
diced firm tofu
1/4 to 1/2 C red enchilada sauce
Less than 1/4 C water to help it warm through if it's too dry
Pour 1 C enchilada sauce into each of 2 pyrex baking dishes.
I use the large flour tortillas, 9"-10" in diameter, in 10 packs. For each flour tortilla, scoop 3/4 to 1 C of the legume/potato mixture and roll up. Place into the pan on top of the sauce. Finish all the tortillas. Then pour the remaining enchilada sauce.
Bake at 350 F for 20-25 minutes.
This is essentially guacamole and gives the enchilada an extra salty and fatty kick, which is why you won't miss the cheese in these vegan beauties.
Whiz in food processor:
2 TB lime juice
1/2 C cilantro
Smear over the finished cooked enchiladas just prior to serving, or squeeze in squiggly lines in a pastry bag (or a plastic bag with the tip cut). When sending these as lunches, I pack the sauce separately so it doesn't get microwaved.
VARIATION: Freezer Enchiladas
On a square of aluminum foil, roll up one enchilada, spooning some enchilada sauce inside the tortilla. Wrap up and close foil. Freeze. To enjoy, remove foil and heat in the microwave. Serve with the avocado crema.