Vegan Pan Enchiladas

by | Jul 19, 2015 | Recipes | 2 comments

Hispanic food is some of the best type of food around. I mean “real” Hispanic food, not “Taco Bell.” I grew up loving the Hispanic culture and even had a chance to visit Mexico a couple times. As much as I love the food, I am determined to make my own vegan versions of the cuisine I fell in love with.

The recipe I adapted was inspired by edibleperspective.com. Their dish looked amazing but when I chose to make it, I didn’t have the ingredients and had to adjust it with what I had. It turned out to be super yummy and really quick to make.

Enjoy.

Pan enchiladas 2

Vegan Pan Enchiladas

These vegan pan enchiladas pack a little heat and full of flavor. It has a fantastic fresh taste. Enjoy
Print Recipe Pin Recipe
Servings: 6 People
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 Lrg. Cast Iron Pan
  • 1 Tbs olive oil extra Virgin
  • 2 cups potatoes diced
  • 1 tsp paprika
  • 3/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1 red bell pepper organic, diced
  • 1 pkg. extra firm tofu
  • 4 cups kale organic
  • 1 can black beans organic
  • 1 cup fresh corn organic
  • salt and pepper to taste
  • 10 corn tortillas Cut into strips or triangles.

Method
 

  1. Heat up the olive oil in the cast iron pan.
  2. Add the potatoes, cover, and cook for 7-10 minutes until just tender, stirring frequently. Add spices and let marinate for at least 30 seconds.
  3. Add crumbled tofu to potatoes and spices. Let sit another 30 seconds.
  4. Add beans and corn. Mix well. Add kale and stir until kale is slightly wilted. Preheat oven to 350 degrees.
  5. In a large bowl, empty the contents from the cast iron pan. Pour enchilada sauce, enough to cover the bottom of pan. Next layer with tortilla pieces. Then, place a layer of mixture on top of tortillas. Repeat steps ending with enchilada sauce. (Make sure to only put a little sauce between layers.)
  6. Cover pan with foil and bake for 20-25 minutes. Serve with your favorite vegan cheese sauce and vegan sour cream.

Notes

The vegan cheese sauce that was made was a potato based cheese sauce.

Tried this recipe?

Let us know how it was!

2 Comments

  1. Abi
    Abi on July 21, 2015 at 6:39 pm

    If I’m not a kale fan what would you recommend in its place?

    • Jennifer Colburn
      Jennifer Colburn on July 21, 2015 at 8:59 pm

      You can use fresh organic spinach, I am actually using that for the second time around. If spinach is out, I would swiss chard or collards.

Submit a Comment