How to Make Vegetarian Enchiladas | Hilah Cooking
Recipe Information
Vegetarian Enchiladas
Cultural Context
Enchiladas are a traditional Mexican dish that dates back to the Aztecs, who would eat rolled tortillas filled with various ingredients. Vegetarian enchiladas have gained popularity as a meat-free option, reflecting modern dietary preferences while still honoring the dish's rich history.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast is lower in fat and adds a cheesy flavor.
black beans
🥗Healthier: kidney beans
💰Cheaper: pinto beans
Kidney beans are more nutritious, while pinto beans are often cheaper.
Mash 2 avocados with a fork in a bowl.
Chop 1/2 of a white onion very small and add to the bowl with avocados.
Add some cilantro, using a little bit of the stems.
Add serrano chiles, leaving the seeds in for heat.
Squeeze lime juice over the avocado mixture to prevent browning.
For the salsa, cut tomatoes in half and scoop out the seeds, leaving the skins on.
Add big chunks of onion to the tomatoes in a blender.
Add 4 cloves of garlic to the blender.
Add chiles de arbol to the blender for heat, adjusting to preference.
Add water to cover the ingredients in the blender.
Add salt, cumin, and a pinch of oregano to the blender.
Boil the salsa mixture until all ingredients are soft, about 10 minutes.
Puree the salsa mixture until smooth, adding tomato puree for color if desired.
Mix equal parts cotija cheese and queso fresco in a bowl.
Microwave corn tortillas to soften them up.
Spread the avocado filling onto each tortilla, roll them up tightly, and place seam-side down in a baking dish.
Spread Mexican crema on top of the rolled enchiladas.
Add a generous amount of tomato sauce on top of the enchiladas.
Top with cheese mixture before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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