It been awhile since my last post, life as usual is getting in the way. But i have been working up new recipes. This one i have been working for the last 5 months. I wanted to create a veggie enchilada that did not have potato in it. Many of the "Vegan" enchiladas tend to use potato as the filler, but then I though of how I make my veggie meatballs and thus this dish was born.
Now I do not have cheese listed below, but we do use a bit of shredded sheep cheese - enjoy
Avocado Cilantro Sauce
1 avocado, chopped and pit removed
¼ to 1/3 cup of water
Handful of fresh cilantro, chopped and stems removed
1 small red onion roughly chopped
4 cloves garlic minced
2 tsp avocado oil
1 1/2 tsp cumin
½ teaspoon ground yellow mustard
Salt and pepper to taste
Red Enchilada Sauce
8 ancho chilies
4 pasilla chilies
1 medium red onion quartered
3 plum tomatoes, halved
3 cloves of garlic
teaspoon of fresh Mexican oregano
teaspoon of fresh teaspoon marjoram
2 tablespoons avocado oil
Salt to taste
Agave – optional if the sauce is a bit bitter
1 can chickpeas, rinsed and smashed
1 can Pinto beans, rinsed and smashed
1 can of black bean rinsed
1 red onion, diced
1 red bell pepper, diced
2 cloves of garlic, minced
1 to 2 teaspoons of ground cumin
salt to taste
8 corn tortillas
Garnishes - cilantro, jalapeños, avocado slices
Let’s start with the two sauces, they need time to sit to develop greater flavor.
Red Enchilada Sauce
Pre-heat oven to 425 degrees, Line a baking sheet with parchments and spread out the onion, chilies, tomatoes and garlic.
Place in the oven and roasted until nicely charred. You may want to remove the garlic earlier if it starts to burn. Remove from oven a let cool.
Once cooled enough to handle remove the stems and seeds from the chilies.
Next place all ingredients in a deep sauce pan and cover with water, about 1 inch above the ingredients. Bring to a boil, reduce and simmer for 30 minutes.
Remove from heat, place ingredients with some of the cooking liquid into a blender and puree until smooth. Start with about a cup of the cooking liquid and add a bit at a time until the mixture is smooth. Drizzle some avocado oil in the sauce pan you just simmer the ingredients in, place on a high heat. Now strain pureed sauce and return to sauce pan. And reheat for about 45 seconds to a minute. Remove from heat, let cool and taste. If a little bitter add some agave.
Note: do not discard the cooking liquid until the sauce is done. You can use it to thin the sauce if it gets a bit thick during the process.
Avocado cilantro sauce
In a small skillet heat a drizzle of oil and sauté the onions until soft, remove from heat and add the garlic, stir.
Next place the balance of the ingredients into a food processor, along with the sauté onions mixture. Turn on processor and drizzle in water until smooth, like hummus.
In a deep large skillet over medium heat, drizzle some oil and sauté the onions and peppers until soft, reduce heat add garlic, spices, red beans, and a half of cup of the red enchilada sauce and simmer for 15 minutes. Remove from heat.
In a bowl place the smashed beans, ½ cup of the avocado sauce and ¼ cup of the red enchilada sauce, using a fork combine. Now add the onions, red bean mixture, tossing well to combine.
Reduce oven to 350 degrees.
Spread about ½ cup of the red enchilada sauce on the bottom of a deep baking dish.
Assemble – place about 1/3 cup of the filling in each tortilla, roll and place in baking dish. Then cover with the red enchilada sauce and bake for about 20 minutes. Let stand for 5 minutes before serving and garnish with the avocado sauce and fresh avocados