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.
Vegan Pan Enchiladas
- 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.
- Heat up the olive oil in the cast iron pan.
- 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.
- Add crumbled tofu to potatoes and spices. Let sit another 30 seconds.
- Add beans and corn. Mix well. Add kale and stir until kale is slightly wilted. Preheat oven to 350 degrees.
- 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.)
- Cover pan with foil and bake for 20-25 minutes. Serve with your favorite vegan cheese sauce and vegan sour cream.