Happy World Vegan Day!
World Vegan Day also happens to kick off day 1 of Vegan MoFo 2016 (Vegan Month of Food) It’s like NaNoWriMo but for vegan food! The goal is to write as much as possible about vegan food, all month long.
This is the first year that I Love Vegan is participating! You can check out the blogroll of participants here. I Love Vegan isn’t on that list because (as usual) I wasn’t organized enough to sign up on time. But you can still join in if you like! Just use and follow along with the hashtags: #VeganMoFo and #vgnmf16
So what will Vegan Mofo 2016 look like here? First of all, I’m using this as a challenge to increase my posting frequency. Expect a bit of the usual, Thanksgiving recipes, some smaller, simpler recipes, revamps of a few older recipes, and a few non-recipe posts too! Just a whole lotta vegan food goodness all month long.
We’re kicking off Vegan Mofo 2016 with vegan enchiladas!
These enchiladas are filled with black beans, spicy crumbled tofu, kale, and vegan cheese. I used salsa and black beans as a base for super easy, quick (kinda cheater-style) enchilada sauce. Traditional enchiladas would typically use corn tortillas, but I went with wheat tortillas for this recipe. Feel free to use whichever you have on hand.
This is a great make-ahead meal. You can prep the filling and sauce and assemble later, or assemble and bake right away and just heat and enjoy individual servings as you like. These enchiladas don’t get soggy at all!
Play with the filling and toppings to make this recipe your own. My favourite toppings are green onion, a squeeze of lime, and ripe avocado. They’re also great topped with any combo of cashew crema, guacamole, cilantro, red onion, and chopped hot peppers. These enchiladas are pretty mild so be sure to include some chopped jalapeño if you prefer things a little spicier!
I originally worked on this enchilada sauce for Que Pasa. Check out my recipe for Sweet Potato Black Bean Enchiladas on the Que Pasa website! (You can also find my recipes for Vegan Chilaquiles and Vegan Huevos Rancheros!)
- 10 medium sized flour tortillas
- vegan cheese shreds, for topping
- green onion, for topping
- cilantro, for topping
- 1 ripe avocado, sliced or chopped, for topping
- 2 tbsp olive oil (divided)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 cups (1 can) cooked black beans, drained
- 3 tsp chili powder (divided)
- salt, to taste
- 1 block extra-firm tofu, crumbled
- 2 cups kale, destemmed and thin-sliced
- ⅓ cup chopped green or red bell pepper
- ½ cup salsa
- ¼ tsp salt
- ⅓ cup vegan cheddar shreds
- ⅓ of bean mixture from filling
- 1 cup salsa
- 1 cup vegetable broth
- 1 tsp chili powder
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, black beans, and 2 tsp chili powder. Sauté until the onion is translucent and tender. Transfer bean mixture to a bowl and set aside.
- In the same skillet, heat 1 tbsp of olive oil over medium-high. Add crumbled tofu, kale, and chopped bell pepper. Cook until tofu is golden. Add ½ cup salsa, 1 tsp chili powder, and ¼ tsp salt. Mix well. Add ⅔ of the bean mixture from step 1 and ⅓ cup vegan cheese shreds. Mix well. Taste and adjust seasoning as needed.
- In a blender, blend remaining ⅓ of the beans from step 1, 1 cup vegetable broth, 1 cup of salsa, and 1 tsp chili powder. Blend on high until smooth. Taste and adjust seasoning as needed.
- Preheat oven to 375F.
- Spread each tortilla with a generous layer of sauce. Divide the filling evenly among tortillas and arrange the filling in a line down the center of each tortilla. Roll up the sides and place enchiladas, seam side down, in a baking dish. ( I used two smaller dishes: a 5"x7" and an 7"x7")
- Top with remaining sauce and vegan cheese shreds. Bake for 20-25 minutes.
- Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.