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Discussion Starter · #1 ·
So... I tried making some vegan enchiladas.<br><br><br><br>
Sounds simple enough. Wrap a bean mixture in tortillas, cover with a tomato sauce and bake.<br><br><br><br>
Maybe the recipe was sketchy, but for some reason the enchilada sauce ended up completely covering the tortillas in the dish. It was more like enchilada soup. Not knowing any better, I threw it in the oven for 20 minutes and when it came out the tortillas were so soft that I couldn't get them out of the dish. They just disintegrated as soon as I touched them!<br><br><br><br>
What went wrong?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>jeff_veg</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
So... I tried making some vegan enchiladas.<br><br><br><br>
Sounds simple enough. Wrap a bean mixture in tortillas, cover with a tomato sauce and bake.<br><br><br><br>
Maybe the recipe was sketchy, but for some reason the enchilada sauce ended up completely covering the tortillas in the dish. It was more like enchilada soup. Not knowing any better, I threw it in the oven for 20 minutes and when it came out the tortillas were so soft that I couldn't get them out of the dish. They just disintegrated as soon as I touched them!<br><br><br><br>
What went wrong?</div>
</div>
<br><br><br>
post the recipe.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>jeff_veg</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
So... I tried making some vegan enchiladas.<br><br><br><br>
Sounds simple enough. Wrap a bean mixture in tortillas, cover with a tomato sauce and bake.<br><br><br><br>
Maybe the recipe was sketchy, but for some reason the enchilada sauce ended up completely covering the tortillas in the dish. It was more like enchilada soup. Not knowing any better, I threw it in the oven for 20 minutes and when it came out the tortillas were so soft that I couldn't get them out of the dish. They just disintegrated as soon as I touched them!<br><br><br><br>
What went wrong?</div>
</div>
<br><br><br>
Sounds about right, most enchilada recipes are more like a casserole.
 

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Discussion Starter · #4 ·
I may have been too hasty and hungry for my own good. After they cooled off they are much easier to work with.<br><br><br><br>
I guess my question is when you make enchiladas, should the sauce cover the tortillas or not?<br><br><br><br>
Anyways, here is recipe. It was pretty average IMO, so if you have a better one let me know!<br><br><br><br>
Preheat oven to 350. Lightly oil a baking dish and set aside.<br><br>
Have ready: 5 corn tortillas<br><br><br><br>
For the filling, saute:<br><br>
1/2 cup chopped onion<br><br>
2 cloves garlic<br><br>
Stir in:<br><br>
2 cups cooked pinto beans<br><br>
1/2 cup bean stock or water<br><br>
1 tbsp tamari<br><br>
1/2 tbsp tomato paste<br><br>
1/3 tsp cumin<br><br>
Simmer for 10 min then mash the beans.<br><br><br><br>
For the sauce, saute:<br><br>
1/4 cup onion<br><br>
1/4 cup green pepper<br><br>
1 clove garlic<br><br>
Stir in:<br><br>
1.5 cups pureed tomato (I used diced)<br><br>
1 cup water<br><br>
~1.75 tbsp chili powder<br><br>
1 tsp cumin<br><br>
1/4 tsp oregano<br><br>
Simmer for 10 minutes.<br><br><br><br>
Dip each tortilla in tomato sauce, fill with bean mixture down the center, fold and place seam down in the baking dish. Cover with remaining sauce, bake for 20 to 25 minutes until bubbly and hot.
 

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I wonder if you had made the sauce a bit thicker it would have helped?<br><br><br><br>
Instead of the 1 cup of water, just adding 1/4 cup or so? I don't know that I would use any water since you already have 1 1/2 cups of diced tomatoes, that's already quite a bit of liquid.<br><br><br><br>
Does sound yummy though.<img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br><br><br>
Michelle
 

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Needs to be thicker? Bingo! Typically, an enchilada sauce is not a tomato sauce. I know it's red, but this is typically due to red pepper.<br><br><br><br>
Enchilada sauce is a rue of powdered red chile, cooking oil, flour and water -- it's also recommended you add garlic or onion powder and cumin if you're going for a Tex Mex flavor. If you'd like to make your own, see if you can locate bags of powdered red chile in the ethnic section of your supermarket. If there are latino stores in your area, they're quite likely to carry the bags of dried red chile powder too.<br><br><br><br><br><br>
I have not made the sauce from scratch a lot myself. (I am a roast green chile person myself and haven't eaten enchiladas much since going vegan. Even so, I tend to prefer them with green chile sauce which is my regional preference.) Here's the basic idea: heat up a pan with the bottom shallowly covered with canola oil. Once the oil is hot, sprinkle in some flour. After the flour is slightly brown, add in roughly twice as much red chile powder and your spices. Mix well, and make it nice toasty and doughy. Make sure you've absorbed the oil. Now add in some water, a little at a time, until you get the red chile sauce about the consistency you want it. Add just a slight amount more water because it will get thicker when it sets. You've got a nice rue to put over your enchiladas. I forgot to mention salt! Add a bit of salt when you're putting the dry ingredients into the oil. Let me know if you try this and how it goes for you. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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By the way, the oregano mentioned in your recipe would taste good in an enchilada sauce as well. I think it would give it some dimension.<br><br><br><br>
A little story: Not too long ago, my friends wanted to make sure I was well accomodated at a party I went to with them. So, one of my friends whose family makes Mexican dishes all the time, decided to make me tofu enchiladas. It was a deep dish of red chile sauce layers of corn tortillas and tofu... almost like a lasagne. At the top they put vegan cheese. (Actually, on the phone, I tried to tell them that the cheese doesn't melt even if it says it does.) They baked it forever trying to melt the cheese. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> They finally brought the dish over and everyone including me loved the enchiladas. It was just so cool...
 

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I think you have gotten some good advice on your sauce...now for the fillings, I would make some rice and add that to the fillings...I also put green onions, slices olives and chopped green chile in mine. I have not made them since going vegan, I would maybe try some "cheese" in it as well....since I have not used the fake cheese I really don't know what type to try.
 

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Hi, all. Just wanted to give a quick tip for the corn tortillas. I'm Mexican and am lucky to have learned to cook around some great cooks. Everybody will have their own sauce recipe, etc, so if you find one you like keep it and play with that one. I'm serious. With my mother it's 6 kids and they all have their own way. Me, too. But with the tortillas it's the same. Dip the corn tortilla in hot oil for a couple of seconds. You don't want it to get crispy because then it's not going to do what you want. Trust me. I'd been cooking it like this for almost 15 years when I thought to myself, how important is this. I was in a hurry in the kitchen and skipped it. Mush, the tortillas turned to mush. So I know now why we did it. So, dip it in hot oil and drain on paper bags or paper towels. Then follow your recipe with your fillings of choice. My personal favorites since becoming vegan are black beans (refried style, not actually 'fried') with a tofu sauce I make myself. Red sauce is good, but my favorite all-time enchilada sauce is definitely green chile. Yummy.
 

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Green sauces are definitely superior!!! :)<br><br><br><br>
When I made enchiladas, I don't cover them completely - I definitely pour the sauce all over them so they are completely coated, but the sauce usually only goes about 1/2 way up. Letting them cool for a few is good too.
 

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<span style="color:#008000;">I had a very similar experience making spinach enchiladas once. My solution was to leave the sauce off of them, baking the enchiladas separately and heating the sauce on its own.<br><br>
When the enchiladas were ready to come out, I spooned the sauce over the enchiladas.<br><br><br><br>
No mush. <img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:"></span>
 

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Froggy and pixiexxs are right on target.<br><br><br><br>
I can't imagine where the creator of the recipe got the idea that enchiladas should be made with spaghetti sauce instead of chile. There are lots of places on line where you can get recipes that are actually for enchiladas. <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"><br><br><br><br>
Coating the tortillas in oil is essential if you want them to stay firm as the enchiladas bake. I personally don't want that much fat, so I experimented and found that an alternative is to just cook the sauce and filling quite thoroughly ahead of time, and then put the enchiladas in the oven for only 5 minutes or so, or not at all. The baking is really just to melt the cheese, which is not an issue for vegan enchiladas anyway.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Seusomon</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Froggy and pixiexxs are right on target.</div>
</div>
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They definitely are! And you too, Seusomon! (Why did I not know you were in Santa Fe?)<br><br><br><br>
You guys have gotten me in the mood for enchiladas. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Seusomon</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
... an alternative is to just cook the sauce and filling quite thoroughly ahead of time, and then put the enchiladas in the oven for only 5 minutes or so, or not at all. The baking is really just to melt the cheese, which is not an issue for vegan enchiladas anyway.</div>
</div>
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This is exactly what I do.<br><br><br><br>
I make the filling (usually cooked onion, spinach, mushrooms, and some cheese). Then I warm each corn tortilla in a skillet, no oil period.<br><br>
Then I fill each tortilla with the filling, roll, and place into a pan.<br><br><br><br>
6 tortillas fit nicely into the bottom of a 9x12 baking dish.<br><br><br><br>
Then I open a can of enchilada sauce, pour half of it on the 6 tortillas, then make another layer, filling the remaining 6 enchiladas and placing them on top of the first layer.<br><br><br><br>
Then, I pour the remaining sauce on top and sprinkle lightly with cheese & bake for about 15 minutes, until the cheese is melted and the edges of the tortillas are starting to brown & crisp (though most of the tortilla should be covered in sauce).<br><br><br><br>
That's about it. Super easy.
 

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Oh, you could also put the tortillas in the microwave for about 10 seconds to warm them up, so they don't crumble apart when you roll them.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tofu-N-Sprouts</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Why did I not know you were in Santa Fe?</div>
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True... For some reason I figured you were in a small town South of Albuquerque.
 

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I'm actually near Tesuque presently, although it's officially a Santa Fe address.<br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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ohhhh green sauce is my all time fav. I haven't had enchiladas since going vegan - anyone have a simple green sauce to share?
 

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In some areas of the country (like surprisingly, in Seattle!), you can find frozen green chiles. Canned green chile doesn't taste the same, but you can find it most anywhere.<br><br><br><br>
Dice them up, and add some vegetable broth, and some cornstarch. Mix the cornstarch into the liquid well and then simmer until the mixture thickens. Viola!<br><br><br><br>
I also highly recommend adding onions and garlic. Be sure you sautee the onions till they're before cooking the mixture to reduce their bite.
 
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