1970s-California-Style Vegan Bell Pepper Enchiladas

Makes 16 enchiladas, enough for 5-8 servings

It took me many attempts to capture the flavor of the enchiladas I remember from growing up in Southern California. These aren't gooey like cheese enchiladas--they are lighter and fresher. 

Make the enchilada sauce: sauté the onion and garlic in olive oil in a large skillet or medium-large nonstick sauce pan.

  • 1 Tablespoon olive oil
  • 1 large onion, chopped (2 cups)
  • 4 cloves garlic, chopped

Add following ingredients. Simmer uncovered 15 minutes

  • 4 cups canned tomato sauce
  • 1.5 cups vegetable broth
  • 2 Tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1/4 teaspoon black pepper

While the sauce is simmering, sauté the onion and peppers in 1 Tablespoon olive or canola oil in large skillet for about 10 minutes.

  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced

Add and stir until everything is mixed together.

  • 1 cup corn (cook it briefly in microwaved if it’s frozen)
  • 2 cups cooked rice, quinoa, or a combination
  • 1 teaspoon chili powder
  • 1 teaspoon smoked pimenton (Spanish chili powder; if you don’t have this, you can use sweet paprika)
  • About 1 cup grated (4 oz.) vegan cheddar cheese 

Pour a thin layer of the enchilada sauce in a 9” x 13” pan and a 9” square pan (metal or glass).

Warm each tortilla in the microwave or by dipping into the enchilada sauce

  • 16 corn tortillas

Roll 1/16th of the filling into each of the 16 tortillas. Lay them next to each other in the pans.

When all are rolled up, pour the remaining enchilada sauce 

  • More vegan cheddar cheese (another 4 oz.)

Bake in oven at 375 degrees for 20-25 minutes or until bubbly. Use broiler at end for a couple of minutes if the top isn’t browned or crispy enough. 

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