Vegan Enchiladas Rojas
A deliciously authentic recipe with homemade red enchilada sauce.
Servings: 2
Equipment
Ingredients
Sauce
- 2 guajillo chiles
- 2 chile de arbol (these are spicy, adjust to your desire)
- 1 cups vegetable broth
- 1/4 onion
- 2 garlic cloves
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
Filling
- 1 cup canned red beans
- 1 cup corn canned, frozen, fresh
- 1 bell pepper
- 1 medium tomatoes
- 1/2 tbsp cumin to taste
- 1/2 tsp dried oregano
- 1/4 tsp sea salt
- 1 tbsp olive oil
Garnish / Toppings
- avocados mashed or cubed
- tomatoes chopped
- 1 bunch scallions chopped
- fresh cilantro chopped
Instructions
- Boil seeded peppers for a 10-15 minutes in a small pot
- Puree in food processor peppers, onion, garlic salt and oregano.
- Transfer back to the pot and add broth, mix well.
- Boil additional 5-10 minutes to evaporate liquid and make sauce thick. Set aside
- Heat oil in a pan. Place beans, corn, tomato, bell pepper and seasoning. Cook till tender, about 3-5 mins. Mix in a little bit of the enchilada sauce and stir to coat. Cook for a couple of minutes.
- Heat tortillas in a skillet or pan on high heat, try not to make tortillas crisp, just warmer.
- Cover every tortilla in sauce, place filling and roll.
- Top enchiladas with additional sauce, garnish with chopped avocado and tomato and sprinkle scallions and cilantro.
Notes
- You can swap out the beans for any other kinds of bean you like. In Mexico, restaurants will often use refried beans, either black or pinto beans.
- I like to add steamed sweet potato as well when I'm really hungry. This makes it a really filling dish with a slightly sweet flavor.