If you're looking to give your Vegan enchiladas that extra kick and depth of flavor, it's time to introduce Guajillo chili powder into your kitchen arsenal. This little gem packs a punch, bringing a rich, smoky, and slightly sweet profile that elevates your dish from ordinary to extraordinary. Trust me, once you start using Guajillo chili powder, you'll wonder how you ever made enchiladas without it.
Vegan Enchilada Ingredients:
3 tablespoons of oil (your choice)
½ cup of guajillo chili powder
2 ½ cups of water
4 ounces of tomato sauce
2 tbsp of vegetable bouillon
1 tsp of Mexican oregano
½ teaspoon of cumin
Corn tortillas
1 chopped onion
1 chopped carrot
Pre-cooked potatoes
½ cup of vegannaise
1 tbsp of enchilada sauce
1 tbsp of nutritional yeast
Lettuce (crispy)
Vegan sour cream
Salt (to taste)
Sliced Avocado
Vegan parmesan (optional)
Instructions:
Place your burner on medium heat and add 3 tablespoons of oil. Add 1/2 cup of Guajillo chili powder to the oil. Combine the ingredients and cook for 30-45 seconds. Be careful not to burn the chili powder. Add 2 1/2 cups of water, 4 ounces of tomato sauce, and 2 tablespoons of vegetable bouillon. Optionally, add 1 teaspoon of Mexican oregano and 1/2 teaspoon of cumin. Mix well and continue to cook on medium heat for another 8 minutes until the sauce thickens.
Fry the corn tortillas until they are nice and warm, or warm them up if you prefer not to fry them.
Sauté chopped onion and carrot for about 4 minutes until soft.
Add the pre-cooked potatoes to the sautéed vegetables. Add 2 scoops of the enchilada sauce to the mixture. Cook for another 3-4 minutes until everything is well combined and soft.
In a bowl, mix 1/2 cup of vegan mayonnaise with 1 tablespoon of enchilada sauce. Add 1 tablespoon of nutritional yeast and mix well.
Dip each corn tortilla into the enchilada sauce. Add a little bit of the enchilada cream and the vegetable-potato filling to the tortilla. Fold the tortilla and press it a little. Repeat until you have the desired number of enchiladas.
Place the assembled enchiladas on a serving dish. Pour more enchilada sauce over the top. Add crispy lettuce, a dollop of vegan sour cream (salted to taste), and slices of avocado. Optionally, sprinkle with vegan parmesan. Serve the enchiladas and enjoy!
Tips:
Allow the sauce to cook and thicken for about eight minutes. The tomato sauce helps to thicken it up.
The enchilada sauce can be made a couple days in advance and can be stored in the refrigerator.
Feel free to customize the recipe to your liking and preferences.
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