I had been meaning to make the vegan enchiladas I had at Local Harvest Cafe, so I decided to make a combination of those and Marilyn's. Obviously you can make enchiladas out of anything you like, but here is what I made out of what I had in the house. I think it turned out pretty well.
- 10 Corn tortillas - organic if you avoid GMOs
- 1 Can refried beans - vegetarian
- 1 green bell pepper - sauteed - organic if you can - see The Dirty Dozen
- 1 onion - sauteed
- 1 sweet potato
- 3 T nutritional yeast
- Olive oil
- 2 cups of enchilada sauce or homemade tomato and hot pepper puree
- A few handfuls of fresh spinach
- 1 cup of shredded cheese - I used this vegan mozzarella because I wanted to test it on something other than pizza, on which it is not that great.
First, to make the vegan "cheese" a la Local Harvest Cafe: Bake the sweet potato and allow to cool. Peel and place in blender with nutritional yeast and a good splash of olive oil. Blend until consistent.
Lightly oil the bottom of a baking dish and cover with a single layer of tortillas. Next, spread the refried beans evenly over the tortillas. Top beans with a layer of fresh spinach, followed by a layer of onions, followed by another layer of tortillas. Now spread a layer of the sweet potato mixture evenly over tortillas and top with more spinach and a layer of peppers. Finish with a final layer of tortillas and completely cover the top with enchilada sauce so every bit of tortilla is completely moistened. Sprinkle a thin layer of cheese over the top and bake in 350 oven for 35-45 mins. Allow to cool slightly before slicing and serving as you would a lasagna.
I also served mine with Spanish rice and a salad of cabbage, avocado and lime juice.