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Vegan Enchilada Corn Tortillas

 
Vegan Enchilada Corn Tortillas
39

Melt In Your Mouth Vegan Corn Tortillas! Yellow Corn Tortillas Were Used In This Dish!! Quick And Easy To Make!5

Yield

5

servings

Prep

20

min

Cook

20

min

Ready

40

min

 

Ingredients

1each starter
ground griller starter (vegan)
*
Sauce
355ml soy cheese
6 ounces yellow, shredded
*
12each corn tortillas (6-inch)
up to 20 each corn tortillas or you may use flour tortillas (i used corn)
*
2large jalapeño pepper
de-seeded and diced, by removing the seed this pepper only render flavor and not heat!! just a bell peppers
*
Enchiladas sauce
45ml vegetable oil
3 tablespoons vegetable oil
15ml all-purpose flour
59ml chili powder
*
473ml stock
homemade
289ml/g tomato paste
5ml oregano
dried
5ml cumin
ground
2.5ml sea salt

Directions

Heat oven to  190 degrees C.

Lightly grease 13x9-inch glass baking dish. In 25 cm skillet, cook add a little oil and sauté peppers for 1 minute then add ground griller and continue cooking for another 5 minutes.

Stir in ¾ cup of the enchilada sauce and 1 cup of the cheese.

Using Flour Tortillas: Spoon enchilada filling onto tortillas, roll up and place seam sides down in baking dish.

Pour remaining enchilada sauce over top; sprinkle with remaining ½ cup cheese.

Using Corn Tortillas: In A Small Sauce Pan... add oil.. on medium to low heat ...place one tortillas at a time.. in the oil for one second; flipping quickly and taking out!

Place on paper towel and repeat this process until all are done that you are going to use... covering each as you take out!! ..you are really only warning so to speak!! ... in a bowl with about one cup of the sauce... dip the corn tortillas on each side and then fill with enchilada sauce!! ..roll placing seam sides down.

Pour remaining enchilada sauce over top; sprinkle with remaining ½ cup of cheese.

SUACE DIRECTIONS:

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.

Cook for 1 minute. Add chili powder and cook for 30 seconds.

Add broth, tomato paste, oregano, and cumin. Stir to combine.

Bring to a boil, reduce heat to low and cook for 15 minutes.

The sauce will thicken and smooth out. Adjust the seasonings. Serve atop of enchiladas.

Broth: You May Use Vegetable Broth Or Make Your Own!! 

Optional: Vegan Broth: 2 cups of Warm Water..Add 15 ml of Original Spike (Purchase From Health Food Store) and 2 to 3 Tablespoon Nutritional Yeast Flakes; One Tablespoon Of Vegetable Oil...

Mix Well and taste! Adjust seasoning if needed!!

Add Cayenne Pepper and a little sea salt to taste if needed.

 

* not incl. in nutrient facts

Reviews

about 5 years

Made this dish yesterday! Everyone loved It! Recommend this dis to all!! Great!!

about 5 years

Made this dish yesterday for dinner!... Best Ever!! Recommend It to all!!

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Comments

Chef Carlyn
Dallas, United States
 about 5 years ago

Got an email from someone on Facebook!! ..wanted to make this dish for Sabbath Meal at church Pot-luck!! ..I Know they will love it!! Enjoy!

Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 14455% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 610mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 20% Vitamin C 24%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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