There is a feeling of euphoria that comes after making meals from scratch. At the time you begin it can seem like a big task but soon it turns into a grand adventure and is the best when the meal is irresistibly good. From corn flour and water mixed to form a dough then kneaded with my hands until just right, ensuring to add intentions of love in hopes it will work out. To making small dough balls and pressing them in my new tortilla press my husband surprised me with!
Watching them become toasted brown and creating a huge stack makes it all worthwhile. For me I was going the distance and soon was making homemade enchilada sauce while trying to capture it in the process. I had a lot of fun and in the end had 3 cups of savory sauce to work with.
The vegan cheese was infused with a habanero creating habanero cheese that is fantastically spicy for those who love a kick. Soon I was stuffing the tortillas and covering them with sauce and cheese. In only 20 minutes the hot enchiladas were done and it was as if a beautiful Mexican woman created a delicious meal for two. Could these be vegan?
Yes! My husband and I both went wild for them and gladly ate each last bite. They're hard to resist with so much flavor and hard to stop at 2 after tasting them.
My husband loved them, "delicious honey!" These would be great to share with others yet also make great leftovers. As I look back, I had so much fun sharing such delicious food with the man I love and am so excited to share it with you that it was all worth it and I’d repeat again. I hope you enjoy this new creations as much as we do!
Create an Enchilada Station, have each of the ingredients set up. I like to make the tortillas first if making by hand. Then when they are under control and cooking, the enchilada sauce. While it is cooking, I prepare the vegetable bean mixture. Once the enchilada sauce is done, I set aside to cool before blending and make the habanero cheese. Make the cheese, heat to thicken and set aside. Then I place everything out and begin. Watch the video above for a visual.
Enchilada Station:
Enchilada Station:
- 16 Corn Tortillas (Click for Recipe or use store-bought)
- 3 Cups Enchilada Sauce (Click for Recipe or use store-bought)
- Vegetable Bean Mixture (See Below)
- Habanero Cheese (Click for Recipe)
- Heat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or tin foil, lightly greased. Spread 3/4 cup of Enchilada Sauce to cover the bottom.
- Place 1 tbsp of enchilada sauce in a tortilla, spread around. Add 1 spoonful of vegetable bean mixture in the center and 1 small spoonful of habanero cheese. Roll it up / wrap it up and place it on the baking sheet. Repeat until done.
- Cover them with enchilada sauce and top with the remaining vegan cheese. Bake for 20 minutes. Serve hot! If you have any extra enchilada sauce, spread it on the base of the plate, place the enchiladas on top. For a treat add guacamole and tomatoes or salsa, yum!
Use your favorite mixture of 1 1/2 cups beans, 1 1/2 cups vegetables. This is what I used:
Vegetable Bean Mixture (Filling):
Vegetable Bean Mixture (Filling):
- 1 1/2 Cups Cooked Garbanazo Beans ( 1 can)
- 2 Roasted Poblano Peppers (stem / seeds removed) - Diced
- 1/4 Cup Chopped Onion
- 1/4 Cup Chopped Tomatoes
- Broil the poblano peppers for 10 minutes each side. Once cool enough to handle, dice.
- In a bowl combine the ingredients and set aside for the Enchilada Station!
