DTDinner Table

Vegan Enchiladas (Co-op Batch)

Berkeley Student Cooperative reference doc · Prep 50 minutes · Cook 30 minutes

Per serving: 130 cal · 5 g protein · 24 g carbs · 2 g fat

servings

  • Sauce

    dried chiles - toasted and soaked; amount to taste (e.g. guajillo or ancho), reserve the soaking liquid
  • garlic - a few cloves, for the sauce
  • ground cumin - for the sauce, to taste
  • dried oregano - for the sauce, to taste

  • Filling

    6-7 cans black beans (≈2.5 kg) - 15 oz each before draining; drained and rinsed
  • 16 medium carrots (≈1.8 kg) - peeled and cubed
  • 4 lb cremini mushrooms (≈1.8 kg) - sliced
  • 4 large onions (≈1.1 kg) - thinly sliced
  • 8 garlic cloves (≈40 g) - minced
  • 8 cups vegan cheese (≈900 g) - optional
  • ground cumin - for the filling, to taste
  • dried oregano - for the filling, to taste
  • chili powder - for the filling, to taste
  • salt - to taste

  • For Assembly

    60 corn tortillas (≈1.5 kg) - ≈1.5-1.8 kg

Instructions

Make the sauce:

  1. Toast the dried chiles 2-3 minutes in a dry pan.
  2. Soak them 15 minutes in hot water; reserve the soaking liquid.
  3. Blend the chiles with garlic, cumin, oregano, and about 2 cups of the soaking liquid.
  4. Strain and set aside.

Make the filling:

  1. Boil the carrots until tender; drain.
  2. Sauté the mushrooms until deeply browned; set aside.
  3. Sauté the onions and garlic until soft.
  4. Add the drained black beans; season with cumin, oregano, salt, and chili powder.
  5. Cook the beans 5-8 minutes until slightly dry.
  6. Lightly mash about a quarter of the beans to create a creamy binder.
  7. Combine the carrots, mushrooms, onions, and beans.
  8. Optionally stir in 1-2 cups of enchilada sauce for added moisture and flavor.

Assemble:

  1. Warm the tortillas; fill and roll.
  2. Place seam-side down in pans.
  3. Cover with the sauce and vegan cheese.
  4. Bake at 350°F for 25-30 minutes.

Notes