Vegan Enchiladas Verdes

Enchiladas are a big part of my childhood. I asked my mom to make me enchiladas every single week! There are red and green enchiladas but my favorite are the green saucy enchiladas. These enchiladas are basically large tacos covered in a creamy, savory sauce made of tomatillos, peppers, silken tofu, and garlic. The hearty filling consists of mashed chickpeas, mushrooms, and spices.

This was one of the dishes I was scared I would not be able to veganize. It came out AMAZING and so authentic! This is one of the dishes I like to serve at family/friend gatherings to blow their minds and show them how delicious vegan food can be. After making these delicious enchiladas, I knew anything was possible! Published with permission from healthysimpleyum.com.

Vegan Enchiladas Verdes

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Author: Anna Rios | Healthy Simple Yum

Ingredients

• ▢ 10 corn tortillas

Filling:

• ▢ 1 can chickpeas - mashed
• ▢ 1 portobello mushroom - diced
• ▢ ½ cup white onion - diced
• ▢ ½ 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
• ▢ ½ block silken tofu
• ▢ 3 garlic cloves
• ▢ 2 tsp No Chicken Better than Bouillon*
• ▢ 1 tbsp nutritional yeast
• ▢ 1 cup water
• ▢ Salt to taste

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 are warm and soft, add the filling, roll them up and place them 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 375ºF/190ºC for 25 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.

Notes

Instead of chickpeas, you can also use great northern beans, pinto beans, or black.

Corn tortillas vs. flour tortillas? Flour tortillas are definitely softer but corn tortillas will have more fiber and are on the lighter side. You pick!

Portobello mushrooms are nice and “meaty” but feel free to also use shiitake, cremini, or your personal favorite.

Instead of vegetable broth, I also use water + Vegan Better than Bouillon

Tomatillos are necessary for this recipe and the poblano pepper adds a very nice touch of flavor, and yes, the shells are sticky! However, if you cannot find poblanos just substitute with an extra 3-4 tomatillos and an extra jalapeño (minus the seeds if you are sensitive to spice).

Silken tofu adds creaminess and extra protein to the sauce. If you don’t have silken tofu you can use a ½ cup of soaked cashews, skinless almonds, or plain vegan yogurt.

Make sure to only add half the sauce when baking it and the other half after they are baked to prevent the sauce from drying up too much. You want to keep your vegan enchiladas verdes suizas saucy.

Find more of Anna’s recipes at @healthysimpleyum.

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