This is one you’re gonna want to bookmark.
Red Enchiladas (vegan, gluten free)
- 12 corn tortillas
- red enchilada sauce
- 1 can chickpeas (or 1 1/2 cups chickpeas)
- 1/2 cup soaked cashews
- 1 medium red bell pepper
- 5 mushrooms
- 1/2 cup salsa
- 1 tsp cumin
- 1/2 tsp paprika
- dash of cayenne pepper
- dash of chili powder
- dash of salt
1. Drain and blend the soaked cashews. [I soaked them overnight, but anything over 2 hours will be fine]
2. One by one, pulse the chickpeas, bell pepper, & mushrooms in a blender/food processor/magic bullet.
*You can leave some slightly chunky to give the enchiladas a hearty texture (I left the mushrooms and half the chickpeas only partially blended).
3. Add the cashews, chickpeas, mushrooms, and bell pepper to a bowl with the rest of the ingredients (except the tortillas and enchilada sauce).
4. Stir it up.
5. Add some of the enchilada sauce to the pan so that the bottom is thinly covered.
6. Scoop the enchilada mix into the corn tortilla, one at a time (as you see above).
*To prevent the tortillas from cracking, I microwaved them one at a time for 10 seconds before I added the inside guts.
7. After the corn tortilla is filled, fold the tortilla into thirds and roll it over so the crease is held closed underneath the enchilada.
8. Repeat this until the tortillas or enchilada stuffing is gone.
9. Pour extra enchilada sauce over the tops of the tortillas. Liberally.
*You could also sprinkle shredded cheese over the tortillas if you wish.
Cook them on 350 for 30 minutes.
I made two pans of enchiladas, but I wish I had tripled the recipe they were so good.
I ate my plain, but Kyle topped his with vegan sour cream and avocado.
I saw his and wish I had thought of it. Next time.
I promise this recipe is a winner. Kyle said they tasted a bit like tamales and I agree. The cashews and chickpeas together pack a savory and filling punch and the Mexican spices make it as authentic as it gets (in my opinion).