Growing up, my dad would make us enchiladas as a special treat. My sister and I would look forward to this momentous occasion because these enchiladas are…amazing. My dad uses the recipe that my grandfather used (and gained a bit of fame for here on the west coast). My grandpa made these enchiladas with turkey, cheddar cheese, and salsa while my dad used chicken instead of turkey. As the generations continue to change, I use beans and veggies to replace the meat. It’s a bit of a long process so this is a special occasion or day at home meal.
*Remember: this is a family recipe that is “eyeballed” so the exact amount of these ingredients depends on the taste of the enjoyers 🙂
Grandpa’s Enchilada’s…Made Vegan!
Ingredients:
– One can of enchilada sauce (I like La Victoria brand)
– About one cup of salsa
– 1 onion, diced
– 1 large tomatoes, diced
– 1 bunch of cilantro
– Around 10 corn tortillas (more or less depending on how you fill them)
– Canola oil
– 1 can of black beans, drained and rinsed
– veggie of your choice (I used three zucchinis)
– optional: vegan cheddar cheese
Directions:
1. Prehead the oven to 350 F. Dice the onion, cilantro, and tomatoes and mix in a large bowl with the salsa. In another bowl, mix the beans and veggie of your choice.
2. Heat the oil in a frying pan on medium heat. In a saucepan, pour the enchilada sauce and turn the burner on the lowest setting. Be sure to have your casserole pan ready.
3. Fry one tortilla at a time, making sure that each side is golden. Immediately dip the tortilla into the enchilada sauce to coat well. Transfer to the casserole dish and fill with the salsa, veggie and bean mix and any other fillings you like (such as the cheese). Gently roll the tortilla around the filling and tuck tube into the casserole dish.
4. Once the casserole dish is filled, drizzle the top with enchilada sauce (no more than 1/4 of a cup or you will have soggy enchiladas) and if you choose, vegan cheese.
5. Bake uncovered for about 10-15 minutes or until heated through and gently crisped on top.
6. Serve hot. Leftovers are good too!
