Vegan Enchilada Corn Tortillas
Melt In Your Mouth Vegan Corn Tortillas! Yellow Corn Tortillas Were Used In This Dish!! Quick And Easy To Make!5
Yield
5 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
starter
ground griller starter (vegan) |
* |
| Sauce | |||
| 1 ½ | cups |
soy cheese
6 ounces yellow, shredded |
* |
| 12 | each |
corn tortillas (6-inch)
up to 20 each corn tortillas or you may use flour tortillas (i used corn) |
*
|
| 2 | large |
jalapeño pepper
de-seeded and diced, by removing the seed this pepper only render flavor and not heat!! just a bell peppers |
*
|
| Enchiladas sauce | |||
| 3 | tablespoons |
vegetable oil
3 tablespoons vegetable oil |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
chili powder
|
*
|
| 2 | cups |
stock
homemade |
|
| 10 | ounces |
tomato paste
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
sea salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
starter
ground griller starter (vegan) |
* |
| Sauce | |||
| 355 | ml |
soy cheese
6 ounces yellow, shredded |
* |
| 12 | each |
corn tortillas (6-inch)
up to 20 each corn tortillas or you may use flour tortillas (i used corn) |
*
|
| 2 | large |
jalapeño pepper
de-seeded and diced, by removing the seed this pepper only render flavor and not heat!! just a bell peppers |
*
|
| Enchiladas sauce | |||
| 45 | ml |
vegetable oil
3 tablespoons vegetable oil |
|
| 15 | ml |
all-purpose flour
|
|
| 59 | ml |
chili powder
|
*
|
| 473 | ml |
stock
homemade |
|
| 289 | ml/g |
tomato paste
|
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
sea salt
|
|
Directions
Heat oven to 375 degrees F.
Lightly grease 13x9-inch glass baking dish . In 10-inch skillet, cook add a little oil and sauté peppers for 1 minute then add ground griller and continue cooking for another 5 minutes.
Stir in ¾ cup of the enchilada sauce and 1 cup of the cheese.
Using Flour Tortillas: Spoon enchilada filling onto tortillas, roll up and place seam sides down in baking dish.
Pour remaining enchilada sauce over top; sprinkle with remaining ½ cup cheese.
Using Corn Tortillas: In A Small Sauce Pan... add oil.. on medium to low heat ...place one tortillas at a time.. in the oil for one second; flipping quickly and taking out!
Place on paper towel and repeat this process until all are done that you are going to use... covering each as you take out!! ..you are really only warning so to speak!! ... in a bowl with about one cup of the sauce... dip the corn tortillas on each side and then fill with enchilada sauce!! ..roll placing seam sides down.
Pour remaining enchilada sauce over top; sprinkle with remaining ½ cup of cheese.
SUACE DIRECTIONS:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook for 1 minute. Add chili powder and cook for 30 seconds.
Add broth, tomato paste, oregano, and cumin. Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out. Adjust the seasonings. Serve atop of enchiladas.
Broth: You May Use Vegetable Broth Or Make Your Own!!
Optional: Vegan Broth: 2 cups of Warm Water..Add 1 tablespoon of Original Spike (Purchase From Health Food Store) and 2 to 3 Tablespoon Nutritional Yeast Flakes; One Tablespoon Of Vegetable Oil...
Mix Well and taste! Adjust seasoning if needed!!
Add Cayenne Pepper and a little sea salt to taste if needed.
