By the Gracious Vegan
If you’re good at multi-tasking, these enchiladas take only about 30 minutes, even if you make the crema and homemade enchilada sauce at the same time (although both freeze well, so you could build up a stash of them in the freezer for times like this). These beauties are as delicious as they are fast. The colors and flavors pop in your mouth!
Makes 6 servings
Start the vegan crema and enchilada sauce if you choose to use homemade (highly recommended).
Filling. Sauté these ingredients in a large skillet with a Tablespoon or two of water, stirring frequently. (Or cook in the microwave for 4-6 minutes.)
1 medium onion, diced
1 red, green, or yellow pepper, diced
4 large cloves garlic, minced, grated, or finely chopped
Add the following ingredients and cook for 2-3 minutes, stirring frequently, until spinach is reduced and soft, and corn is tender.
10 ounces fresh baby spinach, or 10 ounces frozen chopped spinach, thawed, with water squeezed out
2 cups corn, fresh (from 2 large ears), frozen (thawed), or canned
1/2 Tablespoon chili powder
1/2 Tablespoon ground cumin
1/2 teaspoon salt
Drain mixture if there is excess liquid and cook a bit longer to make sure the mixture is dry. Then add the crema and stir it in. Set aside.
1/4 cup vegan crema (see my Gracious Vegan Crema), 1/4 cup silken tofu (whipped until smooth), vegan sour cream, cream cheese, or cashew cream
Tortillas. Heat 1.5 cups of the sauce in a medium skillet over low heat. Dredge both sides of each tortilla in the warm salsa using tongs, and stack the tortillas on a plate.
Twelve 6” corn tortillas
4 cups red enchilada sauce (see my Classic Red Enchilada Sauce)
Place a large skillet on low heat and pour about 2/3 cup of enchilada sauce into it. Spoon a twelfth of the filling onto one side of the first tortilla. Fold it in half and place it at the edge of the skillet on low heat. Repeat for the remaining tortillas, arranging them in an overlapping row, and make sure they all heat up to serving temperature. Serve and top with
More crema (use a squeeze bottle for nice presentation)
Finely diced bell pepper, chopped onion, sliced olives, and/or cilantro
Timing: Hands-on time 30 minutes; Total time 30 minutes
Nutrition: Whole-food unprocessed; WFPBNO
Nutritional information per serving: 203 calories, 4g fat, 1g sat. fat, 38g carbs, 1028mg sodium, 7mg fiber, 7g protein