Cooked: Avocado & Pinto Bean Enchiladas

enchiladas

Enchiladas are one of my favorite comfort foods of all time! My mother made amazing enchiladas when I was growing up and I hadn’t had them in ages as a vegan, until I came across this recipe below! I have doctored it up and changed a few things from the original — but isn’t that what cooking is all about afterall? “Making it yours”. So feel free to take what I’ve done and apply your own alterations, but trust me — this is one mean dish and I always add a bit of hot sauce, I can’t help it!

  • 9 -10 corn tortillas (6 inches each, I used Ezekial corn tortillas)
  • 1/2 – 1 tbsp olive oil
  • 1 cup onions, thinly sliced (I chose white onion)
  • 1 tsp mild chili powder
  • 1/2 tsp cumin powder
  • 1/4 tsp allspice
  • 1/4 tsp sea salt
  • freshly ground black pepper to taste
  • 2 – 2 1/2 cups white button mushrooms, sliced
  • 1 can (14 oz) pinto beans, rinsed and patted dry (Pinto beans work nicely, but you can substitute black or kidney)
  • 1/2 c raw cashew pieces
  • 2 tbsp freshly squeezed lime juice
  • 2 medium avocados, peeled and pitted (about 1 – 1 1/2 cups)
  • 1 1/4 tsp sea salt
  • 2 jars (14.5 oz) prepared enchilada sauce (You’ll use about 2 1/2 cups, make sure it’s vegan! I used Frontera brand)
  • 3/4-1 cup vegan cheese, grated (I used cheddar Daiya; optional)
  • 1/2 c fresh cilantro leaves, chopped (optional but recommended)

Preheat oven to 400.  Place tortillas in a 8×12 inch baking dish, cover tightly with aluminium foil, and place in oven to soften for 5-10 minutes while preparing filling.  In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes.  Increase heat to medium-high, add mushrooms, beans, and cashews and saute for 5-6 minutes, tossing once to twice.  Immediately toss in lime juice and remove from heat to slightly cool.  In a large bowl, mash avocado and salt – this can be chunky.  Add veggie saute and lightly mix to incorporate.  Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm.  In the same baking dish, pour half of the enchilada sauce evenly over bottom.  Place 1/4-1/3 cup avocado-veggie mixture in center of each tortilla.  Roll tortillas up, tucking in sides as you go, and place seam side down in baking dish.  Pour remaining sauce over top, and cover with aluminium foil.  Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges.  If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese.  Sprinkle with cilantro and serve.  Serves 4.

Note: If corn tortillas dry out, re-soften by returning to oven in covered dish (or by coating with some enchilada sauce).

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