Vegan Enchiladas with Green Salsa
Ingredients
- 10 corn tortillas
- 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
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
Preparation
Roast the tomatillos, poblano pepper, jalapeño or serrano pepper, and garlic cloves until charred and softened
Blend the roasted vegetables with silken tofu, No Chicken Better than Bouillon, nutritional yeast, water, and salt to create a creamy green sauce
In a separate bowl, mash the chickpeas and mix with diced portobello mushroom, white onion, vegetable broth, cumin, chili powder, salt, and pepper to make the filling
Dip each corn tortilla in the green sauce, fill with the chickpea mixture, and roll up tightly
Place the rolled enchiladas in a baking dish, cover with remaining sauce, and bake until heated through and bubbly
Alternatively, fry the enchiladas in a skillet until crispy and golden
Tips
Adjust spices to taste for more heat or flavor
Use fresh ingredients for the best texture and taste
This dish can be made ahead and reheated for easy meals
