Soft Corn Tortillas Coated in a Spicy Enchilada Sauce, Stuffed with a Mixture of Red Pepper, Spring Onion, Tofu, Refried Pinto Beans, and Nutritional Yeast, Smothered in Melted Pepper Jack Cheese*

(*Can easily be made vegan by using vegan cheese on top 🙂 )

Serves 4 People

Recipe by © Alysha Melnyk 2017

Kitchen Tools:

Oven, Preheated to 350°F

9’ by 13’ Baking Dish

Stovetop

Small/Medium Sauce Pan

Sauté Pan

Food Processor or Blender

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

1 Pack of Maria and Ricardo’s Soft Corn Tortillas (8 in total) *Allow to warm to room temperature after storing in a refrigerator to prevent cracking during rolling.

½ Can Amy’s Refried Pinto Beans (Store other half in a plastic container for later)

1 Container Nasoya Silken Tofu

2 Tablespoons Whole Foods Nutritional Yeast

1 Red Pepper

1 Green Pepper

Olive Oil

1 Small Bunch Spring Onions

Dash of Chili Powder (to taste)

Dash of Garlic Powder (to taste)

Dash of Sea Salt (to taste)

Dash of Pepper (to taste)

½ Bottle Sky Valley’s Enchilada Sauce (full bottle if you like super saucy/spicy enchiladas ~ store other half in fridge for later if not using)

About ½ Bag Pepper Jack Cheese or Preferred Cheese (depending how cheesy you like them)

*Optional for Serving: Mixed Greens (I used an arugula and spinach mix), avocado (I used 2 for serving this entire recipe), sour cream, Greek yogurt, or vegan sour cream or yogurt for dipping, and a dash of Juneseed Foods two-tone gomasio for extra flavoring.

Featured Artists/Products:

Ceramic Plate by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)

Gomasio by Nancy Partington, Creator of Juneseed Foods (based in NYC)

Instructions:

1. Preheat the oven to 350° F.
2. Cut up ½ of red pepper (or green pepper, or a mix of both) and 1 bunch of spring onion, place in sauté pan, drizzle small amount of olive oil over top, and cook on medium heat for 5 minutes. Mix in a few dashes of chili powder, garlic powder, sea salt, and pepper while cooking this, stirring occasionally to incorporate flavors.
3. While this is cooking, grab a small/medium sauce pan and pour in ½ or whole bottle of enchilada sauce (depending how saucy you want your enchiladas to be) and heat over medium heat until bubbling. Then shut off heat and stir.
4. Once the veggies have been cooking for five minutes, add in 1/2 can refried beans and cook another five minutes (stirring occasionally to incorporate and heat everything through).
5. While this is cooking, drain liquid out of silken tofu and spoon tofu into a food processor or blender, and beat until smooth/uniform. Add in a dash of pepper and salt, and two tablespoons of nutritional yeast. Blend to combine.
6. After five minutes have passed, shut off the heat for the veggie/bean mixture, and stir in the liquid tofu (mixture will be very liquid-like in consistency, but will firm up while baking). Mix until smooth and well combined.
7. Take 1 corn tortilla at a time and dip one side in enchilada sauce. Lay the dipped side flat down on the 9’x13’ baking dish and then spoon the mixture into the undipped side (fill until the middle is full, but not too stuffed that you cannot roll the tortilla).
8. Roll each side, flip, and place the stuffed tortilla in baking dish (seam down). Repeat this process for all eight tortillas (I was able to fit six across and two lengthwise at the top, and used all of the bean/tofu mixture).
9. Drizzle any remaining enchilada sauce on top of the enchiladas and spread evenly over top.
10. If using regular cheese, add your preferred amount of cheese on top before placing in oven. Top with small pieces of red and green pepper (however many preferred), some dashes of black pepper, and place (uncovered) in the oven for 30 minutes.
11. ***If using vegan cheese, wait until enchiladas cook for 15 minutes then add cheese (however, I would suggest adding any red and green pepper topping at the beginning of the cooking period, since it does help soften the pieces), then cook for another 15 minutes (uncovered). The vegan cheese has to be added later due to its consistency (it will normally get very runny otherwise).
12. Let dish sit for 5 to 10 minutes after baking, then serve. I personally like to place my enchiladas on a bed of greens, topped with avocado slices, a dash of two-tone gomasio, and a side of either sour cream or Greek yogurt for dipping. You can also add other veggies, rice, tortilla chips, etc. to bulk up the meal.
13. Enjoy!

*Refrigerate leftovers for up to 4-5 days.*