Though enchiladas were traditionally made by folding fish in corn tortillas, now enchiladas are filled with variety of ingredients in different combinations.
I have used veggies and soya chunks for the filling. The chewy meat like texture of the soya chunks makes an excellent meat replacement. I know, many recipes use mushroom to replace meat but this soya chunks is no less.
Soy Chunks
I made use of them and was happy with the meatier texture. For the gravy I used tomato sauce. Whole wheat tortillas make this meal extra healthy.
Ingredients
- Olive oil – 2 tablespoons
- Onion (medium sized) – 1 (chopped finely)
- Garlic – 2 (minced)
- Tomato paste – 1 tablespoon
- Tomatoes – 3 (pureed)
- Chili powder – 1 teaspoon
- Cumin- 1 teaspoon
- Corn starch – 2 teaspoons
- Vegetable broth/ water – 2 cups
- Salt to taste
Directions
1. Add oil to pan and add cumin. Once it splutters add garlic and onion. Once the onions become translucent, stir in tomato paste and corn starch. Add pureed tomatoes and whisk the mixture well as not to form lumps.
2. Stir in water / vegetable broth. Add chili powder, salt. Bring it to boil. Reduce the flame and cook until the sauce thickens. Set aside.
Filling for enchiladas
Ingredients
- Whole wheat tortillas – 6
- Frozen lima beans – ¼ cup (thawed)
- Carrot – 1 (cut into big chunks)
- Green beans – 10 (cut into strips)
- Soya chunks – 10 pieces (soak it in boiling water for 5 minutes and wash it. Squeeze the excess water and cut it into 2 pieces)
- Onion – 1 (chopped)
- Chili powder – ½ teaspoon
- Cumin powder – 1 teaspoon
- Salt to taste
- Olive oil – 1 tablespoon
Directions
1. Set a pan and add oil. Add onions and cook until it becomes translucent. Add carrot, beans and stir fry them for 5 minutes.
2. Stir in lima beans and soya chunks. Add cumin powder, chili powder and salt.
3. Sauté for 4 to 5 more minutes and switch off the heat.
Getting enchiladas ready
1. Pre heat oven to 350° F.
2. Spray 9 x 13 baking pan with non stick cooking spray.
3. Pour a thin layer of tomato sauce into the pan.
4. Spoon a tablespoon of veggie mixture and roll them tightly and place them on a single layer on the baking pan.
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5. Continue to roll the tortillas with veggie mixture and place them on the same side down.
6. Top rolled tortillas with remaining sauce and bake for about 20 to 25 minutes
I garnished it with olives and it tasted great. I am sending this post to Vaisali’s vegan world of Mexican cuisine.
Notes
You can use firm tofu instead of soya chunks. You just need to cut tofu into pieces .