January 25, 2010

The Enchilada Experiment, Part 1


I love enchiladas, and before I became vegan I often indulged in the cheesy, gooey tastiness of the family enchilada dinner from a restaurant called Pulido's just down the street. Since turning vegan it's one of only a very few things that I miss, and I have yet to find a great substitute. So, I am experimenting on my own, looking for a way to make healthy vegan enchiladas that satisfy my Mexican food cravings.

This first experiment was based strictly upon what I happened to have on hand in the kitchen. I didn't have anything to make a sauce from, and I really missed having it, but I managed to turn out some fresh and yummy enchiladas anyway. In future experiments I might try adding soy crumbles or refried beans, or maybe even avocados (if they ever go down in price, ugh...) and I definitely want to try it with sauce. Perhaps a tomatillo or red sauce of some sort. I'll be sure to post all future experiments here for you to try too! Eventually, I know I shall achieve vegan enchilada perfection. *flexes muscles* But, in the meantime, enjoy Part 1 of The Enchilada Experiment...

2 T olive oil
Half a large white onion, diced
2 cloves garlic, minced
1 yellow squash, diced
1 zucchini, diced
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 can diced tomatoes, drained
2 T dried or fresh cilantro, chopped
1 T lime juice
1 T paprika
1 tsp fine sea salt
1/2 tsp black pepper
Dash of cayenne pepper, to taste
16 corn tortillas
1/2 block of vegan cheddar, shredded (I used Vegan Gourmet)
  • In a large skillet, heat the olive oil. Then saute the onions and garlic until soft. 
  • Add squash and zucchini, and saute until soft.
  • Add remaining veggies and spices. Cover and simmer until everything's nice and steamy, about 10 - 15 minutes.
  • While your enchilada innards are heating up, go ahead and shred your cheese. You may want more or less, depending on your taste preferences. We love the stuff around here. Lila eats handfuls of it whenever I have a bowl of shredded laying around. The Vegan Gourmet claims to melt, but I haven't been able to make it melt. It still tastes pretty good, though, and it's a lot cheaper than its counterparts! 
  • In a large casserole dish, start rolling your enchiladas. Just spoon about a third a cup of veggie mix into a tortilla, then roll it up and flip it over in your casserole dish so it can't come undone. Or, if you prefer, you can do it taco-style, like this...
  • Sprinkle with cheese (I added vegan mozzarella to the batch in the picture up there) and bake for about 15 minutes in a 350 degree oven.
  • Enjoy!


Jessica said...

Hey, go look up vegetable enchiladas on my blog. They use cheese of course, but off the top of my head I'm pretty sure the sauce I make is vegan. And you could sub your faux cheese if you wanted to try the entire recipe.

Jennifer M. said...

Cool. Thanks! I bookmarked your recipe for use in my next experiment.

Jessica said...

Yeah, I just went and checked that recipe and the sauce is totally vegan and will totally blow your mind. I swear, it's just like enchilada sauce you'd taste in a restaurant.