Growing up I loved getting to eat out. My parents usually took us to Mexican restaurants (or Tex-Mex places really.) There was one that we went to in the town I grew up in where we even got to eat lunch seated right next to the 42nd President's mother - which was a big deal when you were 6 years old. (Can you guess where I grew up?!)
I always wanted either a bean burrito or cheese enchiladas. With lots of beans on the side. And cheese dip.
Things have changed a lot but at the same time things haven't changed at all. I still want to eat plates of cheese enchiladas with beans on the side but somehow I thought that wouldn't really be delicious anymore since we are vegan.
Wrong. WRONGIDTY WRONG WRONG WRONG!!! Let me sing it to you.. "wrrrrrrooooonnnnggg!"
There were the most yummylicious enchiladas I've had in a long long time. It made me feel like standing on the table and singing. Or maybe like sitting on the floor under the table coloring like I did when I was younger. Either way, it made me feel joyous.
So now, even though I really don't do "regulars" at dinner time I am going to have to make an exception for this one. It's easy, delicious and one of those foods that makes me feel like I'm a kid with no worries again. (This and potato soup!)
Oh and don't forget the chips, margaritas and side of beans! Yuuummm!!
Cheesy Vegan Tex-Mex Enchiladas
- 1 batch Vegan American Cheese & Ro*tel Dip
- 1 package corn tortillas (10-12 count)
- 1 (6oz) can tomato paste (should contain only tomatoes!)
- 2 cups water
- 2 Tablespoons salt free chili powder
- 2 Tablespoons rice flour (or cornstarch)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- cilantro and sliced green onions to garnish (also consider some sliced black olives or avocado - yum!)
Preheat your oven to 375.
First make the Vegan American Cheese & Ro*tel Dip. Try not to eat too much while you're getting the rest of the stuff for the enchiladas ready!
Now to make the enchilada sauce - Blend the tomato paste, water, rice flour, spices and salt together in a medium sized sauce pan. Bring to a boil over high heat. Once boiling turn it down to low and let it simmer until it has thickened. Whisk it regularly while it is simmering to prevent any burning. You may want to add a bit more salt to taste at this point.
Get out a large casserole dish (I usually use a 9x13 glass casserole dish for enchiladas.) I press a piece of parchment paper into the bottom of the pan first to prevent major sticking. Then spread 1/2 cup enchilada sauce on the bottom of the pan or the parchment paper.
Warm up your corn tortillas so that they are pliable enough to roll. I like to wrap mine in a lightly dampened paper towel and microwave. The paper towel keeps them moist so that they are less likely to break. (But really, don't worry too much if they crack a little. You are going to cover them in sauce. Then you're going to eat them. It doesn't matter that much.)
Now take a warm corn tortilla, spread some of the Vegan American Cheese & Ro*tel Dip inside and then roll up. Place it in the casserole dish on top of the sauce. Repeat with the remaining tortillas. If you have extra cheese it will last in the refrigerator for several days as long as it is covered well.
Now pour the remaining enchilada sauce over the enchiladas. Spread it out to cover all of the tortillas.
Place into the oven and bake for 15 minutes or until warmed throughout.
Serve them with some brown rice, roasted vegetables and borracho beans!