ROASTED POBLANO VEGAN ENCHILADAS
These Roasted Poblano Vegan Enchiladas are creamy, veggie-packed and super simple. A great make ahead vegan dinner!
Provided by Rene
Categories Main Course
Time 1h
Number Of Ingredients 20
Steps:
- Place the poblano and jalapeño on a baking sheet. Turn the oven to broil and cook on the top rack for 10 minutes - flipping halfway. You want both sides to char. Remove from the oven and cover with a clean kitchen towel for 5 minutes (to steam). Remove the towel and allow the peppers to cool for 5 minutes. Remove the skins and the stems then roughly chop them.*
- While the peppers are cooking, heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, cumin, oregano, salt & pepper. Cook for 5 minutes or until the onions start to soften. Set aside to cool.
- Preheat the oven to 350 degrees.
- To a food processor add the poblano, jalapeño, onions, garlic, smoked paprika, juice from 1 lime and remaining olive oil. Blend until everything is combined.
- To a bowl add the poblano mixture, cream cheese, 4 ounces of yogurt, cilantro, corn and pinto beans. Mix until combined. Taste and adjust the seasoning as needed.
- Wrap the tortillas in a damp paper towel and place in the microwave for 30-60 seconds, or until warmed through. Add 1/2 cup of enchilada sauce to the bottom of a baking dish and spread out with a spoon. Spoon equal amounts of the filling into each tortilla. Wrap up the tortillas and place them seam-side down in the baking dish. Top with the remaining enchilada sauce and place in the oven, uncovered, for 20-30 minutes, or until hot and bubbly.
- While the enchiladas are cooking, combine the remaining yogurt and lime juice in a bowl. Stir to combine and set aside.
- Remove the enchiladas from the oven and top with the yogurt sauce, hot sauce, avocado slices and cilantro.
Nutrition Facts : Calories 406 kcal, Carbohydrate 50 g, Protein 12 g, Fat 21 g, SaturatedFat 5 g, Sodium 738 mg, Fiber 15 g, Sugar 8 g, ServingSize 1 serving
VEGAN PORTOBELLO AND POBLANO ENCHILADAS WITH SMOKY POBLANO QUESO RECIPE - (4.6/5)
Provided by GuidingVegan
Number Of Ingredients 29
Steps:
- Char the whole poblano peppers over an open flame. I just set each over its own burner and turned them over with tongs every 3 to 4 minutes. Once the skin is completely blackened, move the peppers to a large bowl, and cover them with a damp paper towel. Let them sit for 10 minutes to steam. Once they've steamed, carefully remove the charred skin, de-stem, and de-seed. Then, finely dice one of the peppers and set aside in a bowl and largely dice the other two peppers and set aside in another bowl. Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add the yellow onion. Cook for 4 to 5 minutes. Add the garlic, cook 1 minute. Add mushrooms and zucchini and a pinch of salt and pepper, to taste. Cook for 8 to 10 minutes or until the mushrooms and zucchini are tender and most of the water has evaporated. Stir in the beans, largely-diced peppers and spices and cook for 1 to 2 minutes. Roughly puree the mixture. Remove the veggie mixture from the heat and set aside. Prepare each enchilada by spreading the black bean mixture evenly. Place the enchilada, seam down, into a baking pan. Repeat with each tortilla. Use any remaining mixture to surround the tortillas to keep them moist while they bake. Bake for 16 to 18 minutes. I loosely draped a piece of foil over the enchiladas so that they wouldn't dry out while baking. As the enchiladas bake, prepare your smoky poblano queso by adding the soaked cashews, 1 cup water, chopped, and peeled yellow squash, nutritional yeast, lemon juice, arrowroot powder, 3/4 teaspoon sea salt, and a pinch of cayenne to a high-speed blender. Blend on high for 2 to 3 minutes or until the mixture is perfectly smooth. Add the liquid to a sauce-pan and heat over medium-low, whisking continuously until thickened. This process will take about 8 to 10 minutes. When desired thickness is reached, turn off heat and stir in the finely-diced poblano pepper. Prepare the avocado sauce by adding the flesh of one avocado, juice of one lime, and a pinch of sea salt to a food processor. Process for 3 to 4 minutes or until completely smooth. If you want to pipe the mixture over your enchiladas, carefully spoon it into the corner of a zip-top bag and cut off a tiny portion of the corner of the bag. Remove the enchiladas from oven, let cool for a few minutes to set. Plate each enchilada, drizzle with queso and avocado sauce, and top with desired garnishes. Serve and enjoy.
PORTOBELLO AND POBLANO ENCHILADAS
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Provided by Katherine Sacks
Categories Vegetarian Mushroom Tortillas Kid-Friendly Party Dinner Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
- Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
- Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
- Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
- Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
- Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
- Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
- Do ahead
- Sauce can be made 1 day ahead. Cover and chill.
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