Vegan Enchiladas

Enchiladas are so good and versatile. You can give them any kind of filling you want. These particular ones we make are vegan, but you can easily throw in meat or cheese. I make my own enchilada sauce, and a delicious green sauce that I like to spoon on top after they come out of the oven.

In a large skillet, add a tablespoon of olive oil. Once that heats up, add corn (we use frozen, but whatever you have on hand will work), minced onion, minced garlic, black beans, chopped bell peppers, black pepper, cumin, coriander, and turmeric. While those flavors are mingling, get your tortillas out and ready.

For the enchilada sauce, combine two tablespoons of each of the following ingredients in a sauce pan: olive oil, minced garlic, minced onion, oregano, chili powder, basil, black pepper, cumin, and parsley. To that, add 6oz of tomato sauce, a splash of taco sauce, and 1 1/2 cups of water. Stir and simmer until everything reduces into a dark red sauce.

Once your filling is done, grab a baking dish and fill your tortillas. Line the dish with the little bundles, and liberally pour the enchilada sauce over all of them. Bake at 350F for 15-20 minutes. Keep a close eye on these, as they don't need to cook; the baking is to warm and firm the tortillas and adhere the enchilada sauce to them.

While those are baking, time to create the green sauce. I got this sauce from a recipe for a totally different dish, but found that it is perfect for any food that needs a fresh, spicy zip. We use Cookie + Kate's recipe:

In a blender (we use our single serving attachment for our Ninja blender for this), combine a handful of spinach, cilantro, a jalapeno, 2 tablespoons of chopped onion and garlic, a pinch of salt, and 1/2 cup of veggie broth. Blend until completely smooth. Once your enchiladas come out of the oven and are plated, drizzle the green sauce over them and serve with a wedge of lime. Amazing!