Vegan Green Enchiladas

Ingredients:

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  • FOR THE FILLING:
  • 1 TBS cooking oil
  • 1/2 onion. Finely sliced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (can be from a can)
  • 1/4 cup vegetable stock
  • 2 Poblano chilies. Rinsed, seeds out and sliced +
  • 1 cup Bayo beans +
  • 12 Corn Tortillas +
  • ALMOND CREAM SALSA:
  • 1/2 cup raw almonds
  • 1/4 cup soy milk, unsweetened
  • 1 clove garlic, peeled
  • 1 tsp lemon juice
  • 1 – 2 serrano chilies 1/3 cup tomatillos, drained +
  • GARNISH:
  • 1/2 onion, finely chopped
  • A small fresh bunch of fresh coriander, chopped

Even though Mexican cuisine is well known for dishes that include meat, its variety of ingredients will allow innovative vegetarian and vegan options, like these easy enchiladas in a green salsa.

DIRECTIONS:

Preheat oven to 180 *C

FOR THE FILLING:

  1. Heat the oil in a large skillet. Once hot, add the onion and sauté for 3-4 minutes or until translucent and tender.
  2. Lower the temperature, add the garlic and cook for 1 minute. Add the corn kernels and vegetable stock. Cover the pan an let to simmer on low heat for 2-3 minutes.
  3. Uncover the skillet and add the sliced poblano chilies and 1 cup of beans.
  4. Mix well and season with salt to taste. Reserve to use later.

TO MAKE THE ALMOND CREAM SALSA:

  1. In a blender, liquidize almonds, soy milk, garlic, water, tomatillos and lemon juice until the mixture has a creamy consistency.
  2. Blend in 1 or 2 serrano chilies if desired.
  3. Check seasoning.
  4. Reserve to use later.

TO ASSEMBLE THE ENCHILADAS:

  1. As the corn tortillas have no gluten, they need to be warmed up in order to be flexible and not break when rolling.
  2. Place the tortillas in a Tortilla Warmer and microwave for 1 minute. alternatively wrap them in a damp kitchen cloth and warm in the microwave. You can also heat them up on a Comal.
  3. Put some of the almond salsa on the bottom of a pyrex or baking dish.
  4. Fill each tortilla with a heaped TBS of the vegetable mixture. Roll them up tight and place in the container with the seam down.
  5. Top with the rest of the salsa and bake for 8-10 minutes or until hot.
  6. Once out of the oven, garnish with the chopped coriander and onion slices.

Buen Provecho!