S3Ep55: Vegan Enchiladas That Will Make You Forget Meat Exists #abiyahbina #veganforbeginners

jackfruit

🥗Healthier: young green jackfruit

💰Cheaper: canned jackfruit

Canned jackfruit is more affordable and readily available.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with lower calories.

In a saucepan over medium to low heat, add 3 tablespoons of olive oil.

Add 1 cup of minced onions and sauté for about 5 minutes until golden and tender.

Add 3 minced garlic cloves and sauté for about 1 minute, being careful not to burn the garlic.

Add spices: cumin, oregano, garlic powder, chili powder, and salt, and bloom them for about a minute.

Stir in 2 tablespoons of adobo sauce and 3 tablespoons of tomato paste, mixing well.

Pour in 3 cups of vegetable broth, stir, and bring to a simmer. Cook for about 15 to 20 minutes, stirring occasionally until thickened.

While the sauce simmers, prepare the filling by cutting 2 portobello caps, 1 orange bell pepper, and 1 red onion into thin slices.

Sauté the onions in a skillet until translucent, then add the bell peppers, mushrooms, and 1 can of rinsed black beans.

Squeeze in the juice of 1/2 lime and add spices: garlic powder, cumin, onion powder, pepper, and salt. Cook until moisture cooks off.

Spread a layer of enchilada sauce on the bottom of a baking dish to prevent tortillas from drying out.

Fill corn tortillas with the vegetable filling and some plant-based cheese, then roll them up and place seam-side down in the baking dish.

Spoon enchilada sauce down the center of the rolled tortillas and add more plant-based cheese on top.

Bake in the oven at 400°F for about 5 to 7 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens