DTDinner Table

Vegan Enchiladas

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

Per serving: 260 cal · 10 g protein · 48 g carbs · 4 g fat

servings

  • Sauce

    4-6 dried chiles - guajillo or ancho, toasted and soaked; reserve the soaking liquid
  • 1-2 garlic cloves - for the sauce
  • ground cumin - for the sauce, to taste
  • dried oregano - for the sauce, to taste

  • Filling

    1 can black beans - 15 oz; drained and rinsed
  • 3 medium carrots - peeled and cubed
  • 12 oz cremini mushrooms (≈340 g) - sliced
  • 1 large onion - thinly sliced
  • 2 garlic cloves - minced
  • 1½ cups vegan cheese - 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

    12 corn tortillas

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 the garlic, cumin, oregano, and enough soaking liquid to make a pourable sauce (start with about 1 cup).
  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 onion 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, onion, and beans.
  8. Optionally stir in a few spoonfuls of the sauce for added moisture and flavor.

Assemble:

  1. Warm the tortillas; fill and roll.
  2. Place seam-side down in a 9x13 pan.
  3. Cover with the sauce and vegan cheese.
  4. Bake at 350°F for 25-30 minutes.

Notes