Vegan Enchilada

Name: Vegan Enchilada
Total time: 18000 s
Yield: Serves 3 servings
Ingredients: Corn tortillas; 2 1/4 lbs Roma tomatoes (about 1 kg); 1 onion; 1 red bell pepper; 4 cloves garlic; 1/2 sweet potato; 2 carrots; 1 cup cooked black beans (about 200 grams); 1/2 cup textured vegetable protein (about 1.8 oz or 50 grams); 1/2 avocado; Brewer's yeast; 1 teaspoon cumin; 1 teaspoon sweet paprika; 1 teaspoon chili powder; Cilantro; Corn tortillas

Rafael Guzman Gonzalez @rafaelguzman

Malaga

Vegan Enchilada

Rafael Guzman Gonzalez @rafaelguzman

Saved

Ingredients

1.5 hours

Serves 3 servings

Corn tortillas
2 1/4 lbsRoma tomatoes (about 1 kg)
1onion
1red bell pepper
4 clovesgarlic
1/2sweet potato
2carrots
1 cupcooked black beans (about 200 grams)
1/2 cuptextured vegetable protein (about 1.8 oz or 50 grams)
1/2avocado
Brewer's yeast
1 teaspooncumin
1 teaspoonsweet paprika
1 teaspoonchili powder
Cilantro
Corn tortillas

Saved

Steps

1.5 hours

1

First, peel and blend the Roma tomatoes. Place them in a pot with olive oil, 2 minced garlic cloves, chili powder, salt, and pepper.
2

Cook for 30 minutes. Adjust salt and add sugar if needed.
3

Meanwhile, in a skillet with olive oil, sauté the onion, bell pepper, garlic, carrot, and sweet potato (all finely chopped).
4

Add salt, pepper, cumin, and paprika. Sauté for a couple of minutes.
5

Soak the textured vegetable protein in hot water ahead of time, then drain and add it to the sautéed vegetables.
6

You can add vegetable broth or water and simmer for 15 minutes until reduced.
7

Preheat the oven to 400°F (200°C) and start assembling the enchiladas.
8

Spread a layer of tomato sauce on the bottom, fill the tortillas, and cover with more sauce.
9

Sprinkle with textured vegetable protein and bake for 20 minutes.
10

Serve with sliced avocado and cilantro.
11

You can substitute cheddar cheese for the textured vegetable protein if you are not following a vegan diet.