vegan enchiladas w/ roasted red pepper and tomato sauce


#apartment5c: vegan enchiladas w/ roasted red pepper and tomato sauce
serves: 3-4
Vegan enchiladas! There are so many different veggie and grain combos you can toss into these tortillas! Get creative with your favorites! Here’s my recipe, plus some alternatives and tips. Enjoy and follow @apartment5c

  • 2 red bell peppers cleaned and roughly chopped
  • 10oz of cherry or grape tomatoes halved
  • 5 cloves of garlic chopped
  • 1 leek finely sliced
  • 1 fifteen oz can of corn
  • 1 fifteen oz can of black beans
  • 1 cup of cooked brown rice or quinoa
  • ⅓ cup of almond milk
  • ⅓ - ½ cup of veggie stock
  • 6-8 corn tortillas
  • sea salt
  • black pepper
  • cumin
  • sweet paprika
  • smoked paprika
  • chili flakes
  • cayenne
  • ground sage
  • grapeseed oil

: I always get started with music. Sometimes caught in indecision or randomness, i hit shuffle and let fate decide. Other times, I let a mood, the weather, or nostalgia do the choosing. Music and food always make a beautiful pairing. 

#SpotifyPlaylist: groovy's mood

okay so boom…
preheat the oven to 425 degrees
toss the bell peppers and halved tomatoes on a baking sheet with two of the chopped cloves of garlic and 2 tablespoons of grapeseed oil
season with sea salt and black pepper
bake for 20-25mins, or until browned and toasted around edges and on skin
remove from oven and let cool
(while this is baking) heat the sliced leeks with the last three cloves of garlic and 2 tablespoons of grapeseed oil over medium-low heat
season thoroughly with cumin, sea salt, black pepper, smoked paprika and a pinch of cayenne
sautee until the leeks and garlic are fragrant and softened
set aside ⅓ of the leek and garlic mixture to cool
add the can of corn and can of beans to the pan with leek and garlic and turn heat to medium
season thoroughly (yes again) with all spices (using your discretion on the chili and cayenne) 
add a touch a water to keep it from drying out
turn down to medium-low and let simmer for about 10 minutes
stir in 1 cup of the grain of your choice
after the peppers and tomatoes are roasted and cooled, peel the skins off
add them to the food processor with the remaining leek and garlic mixture and almond milk
pulse until combined
add the veggie stock slowly to smooth the texture of the sauce - I wanted it smooth, but not too runny
time to assemble! 
spoon about 2 heaping tablespoons of the grain and veggie filling down the middle of a tortilla and roll
place it seam side down in a 11x7 dish and finish rolling and fitting each until the dish is full
pour the sauce over the tortillas and place in a 475 degree oven for 15 minutes
broil it for the last 5 mins or until just browned on top and around edges
be careful removing it from the oven, let it cool just a bit before serving!

#APT5Ctip: coconut milk would also be wonderful in this, but i found that the kind of “fatty” nuttiness of the almond milk gave the sauce a fuller texture

#APT5Ctip: be sure to taste every step of the process and add additional seasonings as needed


Amanda Woolery