September 19, 2019
Currently I am roaming around Mexico and my favorite activity is TASTING MEXICAN FOOD.
I like it a lot! The flavors are interesting and fresh. You usually dose the spiciness yourself with hot salsas you get served on a side. Yes, sometimes I eat something boring, since everything is based on the meat, but in general I am not complaining, hehe.
Today I want to show you delicious vegan enchiladas, that I cooked in a town called San Cristobal de las Casas. Enchiladas can be found around every corner and they come in different versions. But this components the all have in common:
1 TORTILLA
Tortillas that are used for enchiladas can be either corn or wheat. Today I used wheat ones - freshly bought on the market.
2 FILLING
We can find a big variety of filling for enchiladas - from meat, veggies, melted cheese … The filling is usually cooked and nicely seasoned. In today’s recipe I use onion, bell pepper and soy chunks.
3 SAUCE
Enchilladas are covered with sauces. They use tomato sauce (salsa roja), green tomatoes sauce (salsa verde), mole (thick sauce made from nuts, chillies, spices …), beshamel … I went for tomato sauce today.
4 TOPPINGS
Mmm, toppings are my favourite part. If you order enchiladas in a restaurant they are served with at least one of these: avocado, beans puree, fried plantains, cilantro …
Here you go! Now that we know what are the components of enchiladas you can quickly substitute ingredients in my recipe. Maybe you have some other fresh vegetable in the garden or you will use another topping that you specially like.
Here is a video with enchiladas recipe:
ingredients
For the enchiladas
Olive oil, salt, pepper, Mexican spice mix
4
spoon-fuls
soya chunks
1/2
red onion
1
green bell pepper
3/4
cup
pureed beans
3
cloves
of garlic
1 + 1/3
cup
tomato sauce
6
small tortillas
For the toppings
Avocado, chilli, cilantro, vegan cheese …
instructions
- 1.
Veggies filling with soya chunks
First we soak soya chunks in water and set them aside.
We heat 2 tablespoons of oil in a pan and start cooking the onions - for about 2 minutes. Then we add bell pepper and cook for 5 minutes more. At the end we add drained soya chunks, salt, pepper and Mexican spice mix and cook some more. At the end we deglaze the pan with a bit of water and set aside.
- 2.
Beans puree
For the beans puree we first roast garlic on oil - just so it starts smelling really nice. The we add beans puree and a bit of water and stir. If you didn’t use seasoned beans - season the mixture.
- 3.
Tomato sauce
We bring the tomato sauce to a boil in a sauce pan with some salt, pepper and olive oil.
- 4.
Toppings and serving of enchiladas
We prepare the rest of the toppings and quickly heat the tortillas in a pan.
Spread the filling evenly on the tortillas, roll them and out on two plates. Then pour the tomato sauce over them, add all the toppings we have prepared and serve.
wise-ass corner
You can use those veggies that you have at hand.
For even nicer creaminess you can melt regular or vegan cheese in a pan and pour it over enchiladas.
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