By the Gracious Vegan
I grew up in Southern California when you couldn’t get authentic Mexican food everywhere. No food trucks, no pop-ups, no regional Mexican cuisines. I love all the new dishes you can get, but I still love the flavor of classic red enchilada sauce. Over the last couple of years I’ve tried so many types of fillings that I’ve lost count. Finally a combination clicked — mushrooms, onions, bell peppers, and corn. I use a little tofu, with spices, to bind them together so the rolling is as easy as possible. I hope you find these as satisfying and delicious as I do.
Makes 16-20 enchiladas
Preheat the oven to 375°F.
Water-sauté (start with 1 Tablespoon water) the following ingredients in a large skillet or Dutch oven until the vegetables are tender and all the liquid released by the mushrooms is evaporated, 10-15 minutes.
4 cups diced mushrooms (about 10 ounces)
1 medium onion, diced
1 red pepper, diced
1 green pepper, diced
After the vegetables are tender, add the corn and cook for a few minutes to incorporate and thaw it, if frozen. Take off the heat.
1 cup corn (fresh, canned, or frozen)
Separately, blend the following ingredients in a mini chopper or with an immersion (stick) blender or whisk until smooth.
1/2 cup silken tofu (any kind)
2 Tablespoons nutritional yeast
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
Mix the tofu mixture into the vegetables for your filling.
Use one or two shallow casserole or glass baking dishes. Spread 1/2 cup of enchilada sauce on the bottom of the dish. Pour a cup of sauce into a pie plate where you can cover the tortillas with sauce. Briefly microwave a few tortillas at a time so they are as soft as possible. Dip each one into the pie plate with sauce and turn it over to coat it. Then lay it down (in the casserole dish) and put 3-4 Tablespoons filling at one end and roll it up. Place it at the end of the casserole dish. Continue with the rest of the tortillas and filling. Top with more enchilada sauce.
One batch of Classic Red Enchilada Sauce (or 4 cups of your favorite)
16-20 corn tortillas
If you like your enchiladas to stay very moist, cover the casserole with foil and bake at 375°for about 20 minutes. If you like them drier, bake for about 25 minutes, uncovered. In both cases you should hear some sizzling, which tells you they’re baked through.
Serve with any/all of the following.
Sliced green onions
Diced red onions
Timing: About an hour
Nutrition: Whole food unprocessed; WFPBNO