VEGAN ROASTED TOMATILLO ENCHILADAS
The tortillas are filled with sautéed onions, garlic, poblano peppers, corn, and pinto beans. Then they are bathed in a savory roasted tomatillo sauce and drizzled in a smooth almond crema.
Provided by Dora Stone
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- To make the filling: heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add onions and sauté for 3 - 4 minutes, or until almost the onions are tender and translucent. Add the garlic and cook for 1 more minute.
- Add corn and 1/4 cup of vegetable stock. Cover and cook for 2-3 minutes or until the corn is tender. Add poblano pepper and beans and mix well. Season with salt and pepper.
- To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
- To assemble: Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
- Spread 2-3 tbsp. of the tomatillo sauce on the bottom of a 9 x13 baking dish Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
- Pour the rest of the tomatillo sauce on top of the enchiladas and bake in oven for 5 - 10 min. or until the enchiladas are warm. Remove from the oven and drizzle almond crema on top.
- Garnish with onion slices and chopped cilantro.
Nutrition Facts : Calories 719 kcal, Carbohydrate 105 g, Protein 24 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Sodium 1919 mg, Fiber 14 g, Sugar 22 g, UnsaturatedFat 16 g, ServingSize 1 serving
ROASTED POBLANO VEGAN ENCHILADAS
These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner!
Provided by Rene
Categories Main Course
Time 1h
Number Of Ingredients 20
Steps:
- Place the poblano and jalapeño on a baking sheet. Turn the oven to broil and cook on the top rack for 10 minutes - flipping halfway. You want both sides to char. Remove from the oven and cover with a clean kitchen towel for 5 minutes (to steam). Remove the towel and allow the peppers to cool for 5 minutes. Remove the skins and the stems then roughly chop them.*
- While the peppers are cooking, heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, cumin, oregano, salt & pepper. Cook for 5 minutes or until the onions start to soften. Set aside to cool.
- Preheat the oven to 350 degrees.
- To a food processor add the poblano, jalapeño, onions, garlic, smoked paprika, juice from 1 lime and remaining olive oil. Blend until everything is combined.
- To a bowl add the poblano mixture, cream cheese, 4 ounces of yogurt, cilantro, corn and pinto beans. Mix until combined. Taste and adjust the seasoning as needed.
- Wrap the tortillas in a damp paper towel and place in the microwave for 30-60 seconds, or until warmed through. Add 1/2 cup of enchilada sauce to the bottom of a baking dish and spread out with a spoon. Spoon equal amounts of the filling into each tortilla. Wrap up the tortillas and place them seam-side down in the baking dish. Top with the remaining enchilada sauce and place in the oven, uncovered, for 20-30 minutes, or until hot and bubbly.
- While the enchiladas are cooking, combine the remaining yogurt and lime juice in a bowl. Stir to combine and set aside.
- Remove the enchiladas from the oven and top with the yogurt sauce, hot sauce, avocado slices and cilantro.
Nutrition Facts : Calories 406 kcal, Carbohydrate 50 g, Protein 12 g, Fat 21 g, SaturatedFat 5 g, Sodium 738 mg, Fiber 15 g, Sugar 8 g, ServingSize 1 serving
VEGAN SPICY POBLANO & TOMATILLO ENCHILADAS
I made recipe #273482 spicy Chicken tamales one Christmas and my family inhaled them. The sauce was just so crazy great it makes you crave more. As a vegan and a person very into health, I decided to try to work that sauce into a healthy, vegan enchilada version and the result is a crazy addictive concoction that disappears in no time. For ease, I make this as a layered casserole but traditionalists can roll 'em up.
Provided by joop9182
Categories Lentil
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Put the tomatillos and peppers in a pan under the broiler for 7 minutes or until they char. Turn them and keep them in for 5 more minutes.
- Empty the tomatillos and peppers (and any collected drippings from the pan you broiled them on) into a food processor with garlic cloves and process until very smooth.
- Put the vegetable blend into a large saucepan with the broth and add lentils. Cover and cook until lentils are tender (15 minutes with red or yellow lentils, 20-25 for green, french or black) and turn off the heat.
- While that cooks, drain your beans, put them in a bowl and partly mash them (just take a large slotted spoon and crunch down on them sporadically)
- Add the beans, cilantro and nutritional yeast into the cooked lentil mix and stir together.
- While that settles, make the enchilada sauce by melting together the flour and margarine to make a roux, then whisking in broth, tomato paste and chili powder. Stirring constantly, cook over medium/high heat until thick and bubbly. Add a dash of cayenne or chipotle to taste if you like it a little hotter.
- You can make this casserole style (layering the tortillas with the filling and sauce) or traditional roll-up style.
- Coat the bottom of your pan with a 1/2 c of the enchilada sauce, then spoon the filling into tortillas and roll them, placing them closely in the pan, then top with enchilada sauce for traditional rolled enchiladas.
- Coat the bottom of the pan with 1/2 c of the sauce, then layer tortillas, filling, sauce, tortillas, filling, sauce, tortillas, sauce if making casserole style.
- If you like a cheesy top, sprinkle on Daiya or nutritional yeast then cover the top of the casserole with foil. In honesty, I can only recommend Daiya if you want a vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe is amazingly flavorful without any cheese, but if you must, use Daiya.
- Bake at 350 degrees for 20 minutes, then remove the foil if you've topped it with Daiya for the final 10 minutes. Without cheese, you can keep foil on the whole time.
SPINACH- POBLANO ENCHILADAS
Make and share this Spinach- Poblano Enchiladas recipe from Food.com.
Provided by Mitakola
Categories Spinach
Time 40m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400o.
- Saute onion in 2 T butter in a large saucepan over medium-high heat, 3 minutes.
- Add garlic, salt, and pepper; saute 1 minute. Add flour; cook 5 minutes, stirring frequently.
- Gradually add half and half; stirring constantly~ Bring to a boil, reduce heat, and simmer 5 minutes.
- Add poblano and spinach; cool 5 minute Stir in crumbled cheese and lime juice.
- Assemble enchiladas heating tortillas in a dry skillet over medium heat until flexible. Dip in 1 cup chile sauce, fill with 1/3 cup filling, roll, and top with 1 cup sauce and shredded cheese. Bake enchiladas for 10 minute.
- Garnish with Pico de Gallo.
- Filling Add-Ins.
- 1 cup cooked shrimp,chopped.
- 1 cup lump crab meat.
- 1 cup cooked chicken, shredded.
- 1/2 cup bacon cooked and crumbled.
- 1 cup peeled jicama, diced.
Nutrition Facts : Calories 264, Fat 11.9, SaturatedFat 6.1, Cholesterol 28.5, Sodium 649, Carbohydrate 29.8, Fiber 3.5, Sugar 2.9, Protein 10.9
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