Description
Savory vegan enchiladas verdes suizas in a creamy, delicious sauce made of tomatillos, peppers, silken tofu, and garlic. Hearty filling of mashed chickpeas, mushrooms, and spices. You’ll want to make these more than once for sure!
Ingredients
- 10 corn tortillas
Filling:
- 1 can chickpeas, mashed
- 1 portobello mushroom, diced
- 1/2 cup white onion, diced
- 1/2 cup vegetable broth
- 1 tsp cumin
- 1-2 tsp chili powder
- Salt and pepper to taste
OR
Sauce:
- 5 tomatillos, peeled
- 1 poblano pepper
- 1 jalapeño or serrano pepper
- 1/2 block silken tofu
- 3 garlic cloves
- 2 tsp No Chicken Better than Bouillon*
- 1 tbsp nutritional yeast
- 1 cup water
- Salt to taste
Toppings:
- Dairy-free Crema/sour cream
- Dairy-free cheese
Instructions
- Turn a griddle on medium-high heat and roast tomatillos, poblano, and jalapeño pepper until charred on all sides.*
- While peppers are roasting, prep filling. Open can of chickpeas, drain, and rinse well. Turn a pan on medium heat and add a splash of vegetable broth. Add diced onions and cook until translucent.
- Add chickpeas and the rest of the vegetable broth. Mash chickpeas with the back of the spatula/spoon. They don’t need to be mashed perfectly, leave some texture. Simmer for 5 minutes.
- Add diced portobello, cumin, chili powder, salt, and cook for an additional 7-10 minutes then set aside.
- Once tomatillos and peppers are roasted and well cooked, add to a blender along with silken tofu, garlic, better than bouillon, water, and salt. Blend until smooth.
- Heat tortillas before rolling enchiladas to avoid them breaking. Once tortillas they are warm and soft, add the filling, roll them up and place in a baking dish. Repeat until you have about 10.
- Pour half of the sauce over the enchiladas and use a brush to spread out the sauce and cover most of the tortillas.
- Bake at 375 for 10-15 minutes. Take out of the oven and let cool off for 10-15 minutes. Add the rest of the sauce on top or individually when serving. Top off with avocado, cilantro, sour cream, and shredded lettuce.
- Prep Time: 15
- Cook Time: 40
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 10 enchiladas
