VEGAN SPICY POBLANO & TOMATILLO ENCHILADAS

Vegan Spicy Poblano & Tomatillo Enchiladas image

I made recipe #273482 spicy Chicken tamales one Christmas and my family inhaled them. The sauce was just so crazy great it makes you crave more. As a vegan and a person very into health, I decided to try to work that sauce into a healthy, vegan enchilada version and the result is a crazy addictive concoction that disappears in no time. For ease, I make this as a layered casserole but traditionalists can roll 'em up.

Provided by joop9182

Categories Lentil

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

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Ingredients

8 large tomatillos, peeled and washed
2 poblano peppers, halved and cleaned
4 large garlic cloves, whole
2 cups vegetable broth
1 1/2 cups lentils (I use red for color but any will do)
13 ounces canned black beans, drained
2 cups cilantro, cleaned and coarsely chopped
1/2 cup nutritional yeast
16 corn tortillas
2 cups enchilada sauce (recipe below)
1/2 cup daiya vegan monterey jack pepper cheese (optional) or 1/2 cup nutritional yeast (optional)
1 tablespoon flour
1 tablespoon vegan margarine
2 cups vegetarian broth
2 tablespoons tomato paste
1 -2 tablespoon chili powder

Steps:

Put the tomatillos and peppers in a pan under the broiler for 7 minutes or until they char. Turn them and keep them in for 5 more minutes.
Empty the tomatillos and peppers (and any collected drippings from the pan you broiled them on) into a food processor with garlic cloves and process until very smooth.
Put the vegetable blend into a large saucepan with the broth and add lentils. Cover and cook until lentils are tender (15 minutes with red or yellow lentils, 20-25 for green, french or black) and turn off the heat.
While that cooks, drain your beans, put them in a bowl and partly mash them (just take a large slotted spoon and crunch down on them sporadically)
Add the beans, cilantro and nutritional yeast into the cooked lentil mix and stir together.
While that settles, make the enchilada sauce by melting together the flour and margarine to make a roux, then whisking in broth, tomato paste and chili powder. Stirring constantly, cook over medium/high heat until thick and bubbly. Add a dash of cayenne or chipotle to taste if you like it a little hotter.
You can make this casserole style (layering the tortillas with the filling and sauce) or traditional roll-up style.
Coat the bottom of your pan with a 1/2 c of the enchilada sauce, then spoon the filling into tortillas and roll them, placing them closely in the pan, then top with enchilada sauce for traditional rolled enchiladas.
Coat the bottom of the pan with 1/2 c of the sauce, then layer tortillas, filling, sauce, tortillas, filling, sauce, tortillas, sauce if making casserole style.
If you like a cheesy top, sprinkle on Daiya or nutritional yeast then cover the top of the casserole with foil. In honesty, I can only recommend Daiya if you want a vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe is amazingly flavorful without any cheese, but if you must, use Daiya.
Bake at 350 degrees for 20 minutes, then remove the foil if you've topped it with Daiya for the final 10 minutes. Without cheese, you can keep foil on the whole time.